It's a cold Sunday and a snowstorm is on the way. Well, 3"- 6" in North Carolina is a major storm! Memories of France--cooking class, open-air markets, spice, game, vegetable and cheese vendors at les halles---are fresh in my mind and I was inspired to cook a pork shoulder, also oddly called a Boston Butt. "Why is a shoulder a butt? Because they butt into things with it? I guess a butt is really a rump." I'll keep my musings to myself.
I felt kind of chef-y today--I didn't measure anything or use a recipe. It's a turning point! I just followed a whim and layered the flavors.
|For 4 people, or a few meals for the week, buy a 2.5 to 3 lb pork shoulder|
|Simple ingredients: Yukon Gold potatoes, carrots, fresh thyme, jarred Herbes de Provence. I also used a yellow onion and some rosemary. Honey and dijon mustard for the rub. Hard cider + water for the base of the sauce.|
|Thyme leaves stripped from their stems.|
|Sea salt that I brought back from Brittany, freshly ground black pepper, the herbs and a bay leaf.|
|Peel and quarter the veggies, and tie two bundles of thyme/rosemary/bay leaf for flavor.|
|Rub the meat with djion mustard, herbs and S&P|
|Brown on all sides, in canola oil on the stovetop.|