I sent out the above evite a week in advance; Everything was set to make a slow-cooked masterpiece. Then disaster struck - I was forced to go into work ( still pissed about that ) cutting my anticipated 8 to 10 hour slow and low cook'n window down to a tough and chewy 6. With the play clock winding down, I was forced to call an audible at the line of scrimmage. So I microwaved both of the two 6 lb. pork shoulders for a quick 10 minutes on 80% power to get the meat warm before commencing the slow roast'n (thanks for the tip, you saved dinner dad).
the recipe is simple:
•Take as much pork as your pot will hold - loins, butts, shoulders or otherwise. Then slow cook in: half a fifth of tequila, the juice of 5 limes and whatever amount of diced hot peppers you feel comfortable adding ( err on the side of too many though, 'cause the spice is muted while they cook down to tiny slivers)
•Put it all in the slow roasting pot and cook on low until the bones fall out & the meat cooks to shreds ( 6 – 9 hours)
1st course
We snacked on 2 homemade salsas and guac, while the meat took it's time and Lauren threwdown some serious Mexican inspired appetizers:
#1 - empanadas stuffed with chirizo, potatoes, peppers and cheese
#2 - deep fried cheese and jalapeño quesadillas
( we dubbed these the "stuffed doritos" )
cook'in away, the bone still in...
By the time we finished all these appetizers and the leftover tequila, we were all basically too stuffed for the pork. But once you took 1 look and 1 whiff- you knew, like a cow down-shifting to it's 3rd stomach, you were eating more...
finished producto...
with all the fixins...
chorizo prep, phil was pretty proud of this photo, click it for the greasy details...
...and the lions are still on the snide...
3 comments:
can I come and live with you and eat your food?
you cooked up half a fifth of tequila?! is this really steve?
cool and when am i invited to you parties.
x0
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