Show Us Your Meat, and We'll Show You Ours

[Apoc]

Something nice about a month of paternity is I finally get some time to cook. I used to do it all, before we moved, but I rarely cook these days because there are days I don't get home until 6-6:30. I've also gotten to do the food shopping, which always leads to me buying something that catches my fancy and making it. This time around it was a resurfacing of my grandfather's roast pork sandwich recipe.

There really isn't much to this one. Roast a pork shoulder in an over bag with the aromatics of your choice. In this case I crushed some garlic and threw in some rosemary from the bush that's growing unchecked in our back yard. Salt, pepper, and a little bit of olive oil complete the package. I roasted it for 90 minutes at 375; enough to reduce all the fat. Take it out, let it rest, slice it, and put it in a crock pot with onions, the gravy, two cups of water, and a tbsp of cornstarch. Cook four hours and serve on rolls with grated pecorino. Oh, and a beer.

I usually do this with a full shoulder, but this time I wanted less meat and cook time. This was my first time doing a boneless shoulder and I didn't notice any major difference in flavor. If anything, there was less liquid fat after the roast.

For some reason I can't take clear pictures in my kitchen. Need to turn more lights on, I guess.