Mains, Gluten Free, MeatPaul Shetler Fastpork, soy sauce, honey, garlic

Slow Roasted Ginger Honey Pulled Pork

Mains, Gluten Free, MeatPaul Shetler Fastpork, soy sauce, honey, garlic
Slow Roasted Ginger Honey Pulled Pork

Since our last post, Rebecca and I have been in transition mode, moving back to our life here in Haiti from the US. With bags fully unpacked, two kids settled, and a week of work under our belts, it was time to celebrate this weekend. Meat in Haiti is free-range and very flavorful, but also tends to be quite tough. This lends itself to low and slow cooking. This Slow Roasted Ginger Honey Pulled pork is deeply flavored, and easy to make; perfect for weekend sandwiches under the mango tree after the kids are down for the night. It is good to be home again! 

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Yield: Serves 10-15

Ingredients:

  • 1 bone in pork shoulder roast (6-8 pounds)
  • 1 cup soy sauce
  • 1/2 cup rice vinegar
  • 1/4 cup honey
  • 4 tablespoons fresh ginger, minced or finely grated
  • 2 green onions, finely chopped
  • 8 cloves garlic, finely diced
  • 1-2 jalapeño peppers, finely diced
  • 2 tablespoons sesame oil
  • 2 tablespoons black pepper
  • 1 tablespoon onion powder

 Steps:

  1. Set oven to 300 degrees.
  2. Trim your roast of excess fat (you do not want more than a thin covering). Put the roast into a large dutch oven, or other thick, oven safe pot with lid.
  3. Mix together all marinade/sauce ingredients (soy, vinegar, honey, ginger, green onions, garlic, jalapeños, sesame oil, black pepper, and onion powder) until evenly combined. Pour the sauce over the meat.
  4. Place the meat in the oven for 5-6 hours until it is falling off the bone. Leave uncovered for the final 1-2 hours to allow the excess moisture to evaporate. When the meat is finished cooking, the bone and any connective tissue can be removed and the meat shredded into the remaining sauce.
  5. Serve the pulled pork hot on sandwiches, or on its own. Will keep up to a week in the refrigerator in a sealed container.

Mains, Gluten Free, MeatPaul Shetler Fastpork, soy sauce, honey, garlicComment

Market White Bean Salad

As a way of settling back into our life in Haiti, I have been visiting local markets. I love the challenge of putting together meals with my daily market finds. I had a pot of beautiful local white beans soaking at home as I headed out to shop for this weeknight salad. My market haul yielded local cherry tomatoes, kale, green beans and shallots. I made a bold citrus vinaigrette for my Market White Bean Salad, and served it with grilled fish. A fresh hearty salad to round out a meal with new friends. 

Mains, Gluten Free, MeatPaul Shetler Fastpork, soy sauce, honey, garlicComment
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Today marks Madeline's first full week outside the womb, and most aspects of our life have irreversibly changed. Cooking and eating together has been the one constant in this topsy turvy new world since we arrived home from the hospital. A food focus persisted during labor as I panted out a list of food requests in between contractions. Paul, both remembered every request and has been cheerfully cooking up a storm this last week. Yesterdays' creation was a yeasty sugar rush of homemade cinnamon rolls, but the vast majority of my requests have been for roasted aromatic meats like this Slow Roasted Mayan Pork with Garlic Salsa. This dish is a Paul invention, which means making use of some extraordinary homemade condiments (Xac spice mix and charred garlic salsa), the end result is transcendent.

Gluten Free, Mains, Meat, World CookingPaul Shetler Fastpork, lime, garlic, onion, cinnamon, oregano, allspice, clove, cumin, bay leafComment
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Yesterday, both Paul and my sister celebrated their birthdays. Food, as usual, is our vehicle of celebration with an office birthday lunch featuring Paul's favorite Haitian dish, kalalou, stewed okra with slow cooked beef. Unfortunately, an ocean separates us from celebrating with my sister this year, but we in Haiti will spend our weekend in food revelries! Paul has requested his usual quirky birthday-food combinations; buttermilk biscuits, hot fudge pudding cake and watermelon chiffon pie, all fairly doable with minor adaptations. But this year he also requested ribs. Hmm. Since we have some gorgeous chilmole paste in our fridge right now, I am planning to make Paul a grilled version of our recipe for Yucatán Chilmole Slow Roasted Spareribs, a finger-licking rib recipe that we perfected in Pittsburgh before we left. Smoky, spicy, juicy, delicious. 

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For us, the month of May means barbecue season, and with long weekend celebrations this month in Canada, the States, and National Flag day here in Haiti, we thought it was time for chicken wings. We first started making this addictive wings recipe last year when an abundance of hot pepper jelly made it into the fresh produce boxes of our CSA. Paul created these Sweet & Spicy Sesame Wings with a pungent sesame, garlic and fresh ginger sauce that is a slam dunk recipe to add to your grilling repertoire this season.

Appetizers, Gluten Free, Grilled, Mains, MeatPaul Shetler Fastchicken, soy sauce, sesame, ginger, garlicComment
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