Friday, October 27, 2006

Pulled Pork

This is a tad out of order, but whatever. I put the meat into the marinade after the dinner party and cooked it low on the stove all night. Come morning (about 10 hours later) I separated all the bone and fat from the meat, and strained the liquid, then skimmed it. All the meat, pulled apart into strands, went back in half the liquid (the other half waits in the freezer) and reduced along with tamarind, molasses, vinegars, tomato paste, and spices for another 6 hours or so. By then it was pure magic; I put it in the fridge and this, heated up just right, was our lunch the next day:

The rest of this ambrosia is in the freezer for another occasion. It's safe to say that if you have the time, there's no other way to do this meat.

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