Things I will be making this week: Part 2, Pork Asado

As most folks know, I have a love/hate relationship with pork. While I do enjoy bacon (not floppy) and some snausage products, I am still a ways away from finding a love affair with pork roasts and ribs. But I am getting there.

After falling for a pulled pork sandwich at Minimus/Maximus downtown, we decided to try our own pulled pork this summer. While I wouldn't say our experiment failed, I would say that we definitely will need to try again. First, we rushed the meat. It needed to rest a lot longer than we gave it. But we had a hungry and antsy guest. After shredding a forearm high pile of hot and slippery porcine grease, I could barely eat the stuff. I was stabbed and burnt and though the bbq sauce was delicious, I simply had no appetite for it.

When I found this recipe, I knew the pork could have some redemption.

This recipe comes from the Homesick Texan Blog and is adapted from Mark Flowers and can be found here. The story is worth reading because all of us who have had an "Its A Small World" moment can relate to the joy in finding folks out there that share something random with us. Also Mark Flowers' instructions on how to make a cooking "disco" (big pan) are pretty funny.

Some notes on my experience...Since the ill fated pork roast, I continue to be more comfortable with pork loin than any other sort of pork meat. And I used it and it was delicious so if you are concerned about using a leaner cut, for me, it was delicious. Served with simple queso fresco and cilantro on warm tortillas I couldn't have asked for more. They are messy. And fantastic. We made a simple vinegar, cilantro, carrot, cumin, and cabbage slaw for alongside which was a good foil to the richness of the sauce.