The weekend before last, I finally left the apartment where I lived in bed bug fear and moved into my boyfriend's apartment. We both love cooking, so now that we're cohabitating, we are enabling each other to cook a lot (perhaps too much?). In the past week alone, we made quite a few excellent meals sourced mostly from the greenmarkets - because early spring vegetables are here!
Friends came over for dinner on Cinco de Mayo, so we made pulled pork tacos. The pork shoulder (from Flying Pigs Farm) was rubbed in garlic, cumin, paprika, onion powder, salt and crushed red pepper. We put it in the slow cooker fat side up with a bottle of black Irish lager and the juice of half a lime and let it sit on high for 3 hours and then low for 4 hours until it was tender enough to pull apart with a fork. For toppings, I prepared a slaw of thinly sliced cabbage and scallions; chopped cilantro; shredded cheddar cheese; pickled radishes and wedges of lime. In the past I've always made pulled pork with barbecue sauce, so this was a refreshing change of pace. Perhaps letting the rub sit overnight would have imbued it with more flavor.
Salad of smoked trout from Max Creek Hatchery, pickled radishes, arugula, lightly oiled and toasted homemade croutons with a dressing of apple cider vinegar and olive oil.
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