I find Niman Ranch Heritage Pork Butt is a good start.
I simply roast a chunk of this with onions and sweet peppers. Deglaze and reduce with say Dry Marsala.
I also throw in while roasting a thick slice of smoked bacon!
Roast potatoes strewn around the skillet.
You can start out and season it Italian or Mediterranean style.
This type of dish is then flexible for leftovers, meaning also for other styles of quisine calling for pork, not just sandwiches:
Mexican, Chinese, Indian, etc.
You can also post cooking marinade it refridgerated in various ways or styles as I have noted in the past, with leftover various pickle juices, to approximate various salami, pate, and sausage styles. One of my favorites is sauerkraut juice. Do not add salt to the initial roast if contemplating marinading.
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