Sloppy joes

This is not high cuisine, but it’s good, it’s quick, it doesn’t use any unnecessarily processed foods, and I can make it from what’s likely to be in my freezer and pantry at any given moment. (more…)

Slow-roasted pork

Boston butt, from the shoulder, has considerably more flavor than pork loin, especially if the pig was raised on pasture. This is not the “other white meat” but a dark, rich, moist cut of pork. You have to roast it slowly, though, to melt the fat and connective tissue. The final internal temperature I recommend here (180°) is higher than I’d usually recommend for meat, but don’t worry about overcooking it; the roasting temperature is so low, and the meat has so much fat, that it will stay moist. (more…)