So picture this: It's a weekend morning, Miss Rabbit is still sleepin' from working the street all night. I'm chatting two friends. One in the South, one in the North-East. One is telling me to cook. The other is bragging about her family recipe for Pernil.
So after realizing I'm not going to marinate my pork all night, nor am I going to find some of the ingredients I'm wanting to do that, I go another route.
Kobold's Fancy Freaking Pork Sammiches
So, it isn't hard. I didn't marinate for hours. I didn't do a fancy brine. The only suggestions I have are find fresh rolls, and make sure you have some time to slow cook. How long? I did like 8 hours. Some people will want 2937837 hours. It's really up to you. Remember, don't let your meat go dry. Then it just becomes jerky. And while jerky is awesome, it makes a sad sammich.
Whatcha Need Poppa?
- Pork - As much as you want. In the end ours was about 2 lbs.
- SO many garlic cloves - to taste here.
- About 1 tblsp. each:
- Cumin
- Tumeric
- Salt
- Pepper
- Chili Powder
- Oregano
- Paprika
- A couple basil leaves
- Water for the bottom of your pan
- A little Olive Oil
- About 1 tblsp. of lemon/lime juice
- About 1 tblsp. white vinegar
- 2-4 Tblsp. of flour
Lets get fancy
- Cut a grid into your pork
- Stuff your grid with garlic cloves
- Rub your oil on your meat
- Squirt a little lemon/lime juice.
- Pour your vinegar over it all
- Mix all your spices. Sprinkle them all over the meat - You WANT some of it in the pan! Really!
- Drop your basil leaves in the pan
- Put a bit of water in the pan
- Throw it all in the over at really low, like 200 degrees. For ever. FOR EVER.
- Pull pork out and shred that ho.
- Put your pan on a burner on medium to medium high heat. Start mixing those drippins and water with a bit of flour. I started with 1 1/2 tbslp. You're going to mix this in, stirring a the whole time. This will thicken. When this thickens to your liking, it's gravy!
- Cut bread
- Put meat in bread
- Add Gravy
- EAT IT
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