Yesterday it was 80 degrees in Richmond, a hot, muggy day for October. Last week, I was trying to explain the word “muggy” to Rory, and she had no idea what I was talking about. How is that possible? Isn’t it funny how some words are such a part of your life story, that it is just crazy to think that someone else might not know that word. My parents use that word all the time to describe the weather
But back to yesterday, turning the oven on all day just wasn’t an option, and the pork I needed to cook had to marinate overnight. So I had to come up with a plan B for dinner, and saved the pork for today, which was perfect, as the weather cooperated too. There is something so comforting about rain and clouds, and cooking.
Lucinda Scala Quinn is my new cooking obsession – everything about her and how she cooks just clicks for me. I am not an active social media person, but her Instagram feed is my must see everyday. Her Instagram stories just soothe and delight me, watching her cook while she listens to eclectic jazz is really inspirational for me. Her laid back, home cooking philosophy is one I try to live. I found this recipe in her book “Mad Hungry”
- 10 garlic cloves, peeled
- 4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano
- 4 tablespoons extra-virgin olive oil
- 3 whole limes, cut in pieces
- 1 tablespoon coarse salt
- One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)
Puree garlic, oregano, olive oil, limes, and salt in a blender or food processor.
Place meat in a roasting pan, and score the fat on top of the pork. Rub garlic mixture all over pork. Cover and refrigerate overnight or up to 24 hours. Flip roast occasionally and redistribute the rub.
Preheat oven to 250 degrees. Remove meat from refrigerator 30 minutes before cooking. Place pan in the oven, fat side up, and add 1 cup of water to pan. Roast, uncovered, occasionally basting meat with juices and rub and turning pan to promote even cooking. Cook for 6 to 8 hours, until meat easily shreds. Let rest for 15 minutes, then shred and serve.
Its smells delicious.