The day after our fabulous Indian meal, the storm passed and the City’s denizens were treated to the most gorgeous sunset.
I was shooting pictures of the clouds when my phone rang. It was Anna, inviting me over for dinner *again* for a second night in a row, this time for a pigout on pulled pork.
Now I have such a love affair with the noble pig, I could scarcely get on the bus fast enough to meet Anna.
When we pulled up at the Beach House after admiring gorgeous dramatic skies we were greeted by ecstatic doggies and the scent of slow cooked pork.
Anna had marinated a pork shoulder in Thomas Keller’s Ad Hoc pork rib dry rub, augmented with a few other ingredients. Then she browned the meat well and roasted it super slow for hours and hours in a Dutch oven. Gorgeous.
When it was done the pork yielded easily to the pressure of a fork and was shredded meat. It was luscious. Mixed together with just the seasoning from the rub and the juices in the pan it was perfectly seasoned and moist. I think though R___ added a few squirts of his favorite BBQ sauce to the pot for added gooeyiness and kick.
We had a hard time restraining ourselves from sampling right out of the pot but the lure of pulled pork sandwiches, fresh coleslaw and toasted buns called us to the table in a hurry.
What a feast. We had our hands full in seconds with toasted whole grain buns spread with BBQ sauce, mounded with thick chunks of pork, topped with gorgeous coleslaw. Piles of napkins littered the table which was silent except for the clank of beer bottles on the wood surface, the occasional nom-nom from a muffled mouth and the faint drumming of a giant dog’s tail slapping the floor from under the table.
We were too ravenous to take a a picture, it was that good.
All too soon our appetites were sated, the hopeful dogs were disappointed that nothing fell to the floor and our beef supply was replenished clasped in newly washed hands.
Bliss ensued. I really must get copy of the Ad Hoc cookbook!