Post-Easter Regression: The Triple-Pork Sandwich. With Peeps.
Peeps' Last Meal
Addendum 4/16/09: check out Food & Wine's recipe for a double pork burger with bacon and cheese here.
Here follows PJ's recipes for pork shoulder and black eyed peas salsa:
Peggy Jean's BBQ Pork Shoulder (feeds 12 with lots of leftovers)
Preheat oven to 450
1 pork shoulder (5-6 lbs. We got a bag containing two 5 lb. shoulders at Costco for $14 and put one shoulder in the freezer)
For the marinade, mix well and set aside:
*Note: the marinade will be poured over the shoulder right before you bake it.
zest and juice of:
*note: save your leftover squeezed fruit for the black eyed pea salsa, below)
1 tbs fresh parsley
1 tsp. fresh thyme
1 tsp fresh rosemary
1/4 cup kosher salt (see what I mean about the salt?)
1/4 cup brown sugar
2 tbs honey
1 tsp chili powder
1 tsp cumin
1/2 tbs sweet paprika
3 tbs apple cider vinegar
1/2 cup olive oil
1 tbs ground black pepper
1 tsp worcestershire sauce
dash of tabasco
Rub roast with olive oil and season with salt and pepper
Place roast in roasting pan and sear on all sides in 450 oven, turning as each side browns. Remove from oven and reduce heat to 300. Pour the marinade over the roast, cover with foil, and immediately return to the 300 degree
oven. Bake for 3-4 hours, until pork easily falls apart when poked with
a fork. **Note, we finished the roast on a covered grill, for about 15
minutes, to give it a nice smokey flavor.
Peggy Jean's Black Eyed Peas Salsa
Mix together and set aside:
zest and juice of
1 tbs each parsley, cilantro, thyme
1 family size bag of frozen black eyed peas, thawed (sold at Publix)
1/4 cup bread and butter pickles
1/4 cup pickled okra
2 diced ripe tomatoes or 1 container grape tomatoes, halved
1 bunch scallions, thinly sliced, mostly white part.
1 tsp kosher salt
1 tsp worcestershire sauce
1 dash tabasco
1/2 tsp black pepper
1 tsp each: cumin, chili powder, paprika
3 tbs cider vinegar
Put black eyed peas in large pot with enough room to move around, and cover
with water. Add half each of the used lime, lemon, and orange, cut in quarters. Add 2 tsp salt and 1/s tsp black pepper. Cook until tender but firm (al dente). Strain. Add the mixture of ingredients that you've set aside immediately and mix well. Can be served warm, at room temp, or chilled.
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