In my excitement to braise something, anything over the past freezing weekend, I got a little carried away and bought an 8-pound boneless pork shoulder...
...for four people, one of whom (Nathan) is hardly ever home and one of whom (my mom) has barely an appetite.
But guess what? It's almost gone! I cut the roast in two, braised half, and grilled the other half long and slow. I served the braised half to our friend Marty, as well as Stacey and Cooper, for family dinner on Sunday night. I sliced the other half and gave some to Stacey, and made sandwiches for Mom and Nathan, and then nachos for Nathan, and about 50 snacks for myself...
And just like that, we'll finish off the last bit in some sort of hash tonight.
What am I trying to say? That I'm excessive in oh so many ways? No, although of course that's true. My point is that the versatility of braised meat is just endless! Braise on Sunday, with very little effort, and have several easy meals all week. It's cheap, delicious, and damn good fun.
The pic up top is the braised version, on polenta, with tomato jam, and finished with bits of crispy guanciale (cured pork jowl) gifted to me by my friend Joy Summers. She visited Mom and me last week and brought me the guanciale plus a pound of Hope Creamery butter. There is love.
Keep reading for more yumminess.
Round II goes to the tacos. Crisp pork in a skillet, in its own fat (not exactly carnitas, but same effect, as in kill-me good), wrap in warm corn tortillas with your favorite taco garnishes. Yah.