The Beauty of Pork Shoulder

I adore pork shoulder, it should be the official food of the slow food movement because it can be simultaneously slow, delicious, and really really easy. This recipe isn't really a recipe, just a thrown together meal that you will love and want to make just for the leftovers.

I started with 1 small pork shoulder it was probably about 1.5 to 2 lbs. I just bought the smallest package at the store since there are only two eaters in the house. I sprinkled about 2 teaspoons of Adobo seasoning all over the meat. The I threw it in my slow cooker on low for about 7 hours. Once the meat was completely tender I threw in 1 small diced tomato about a quarter cup of stock and 1 chopped green onion. Tada! You are done... you are ready to eat tacos... spoon over rice or eat with tostones. There is something magical about pairing this with plantains if you have them.

Then after the first dinner you still have enough for another dinner. Beans and Pork on cheesy rice. It is a comfort food for me. Saute 1/3 cup diced onion and 1 hot pepper like a jalepeno. Through in 1 large tomato that is roughly chopped and simmer until it is saucy. Add in one can of drained pinto beans, 1 tsp cumin, 1 tsp coriander powder, and any leftover pork. Cook for a few minutes maybe 10 to allow the beans to absorb the flavors. Serve over cheesy rice.

Cheesy rice- I have made this dozens of ways but today's version involved 1.5 cups of rice sauteed lightly with a tablespoon of butter. Add to this 1 tsp coriander and cumin powder. Add a little less than 3 cups water to the pan and cook until almost all the water is absorbed. At which time sprinkle over the top 1/3 cup feta cheese crumbled and 1/4 cup monterey jack. Cover. Once the rice has absorbed all of the liquid and melted the cheese add 1/3 cup sour cream and mix until combined. It may be necessary to add a tablespoon of milk to loosen things up. Serve with pork and bean mixture.