ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.


Pig Tails, Part 7: Pulled Pork in the Slow Cooker

What else are you going to do with a 5 lb pork shoulder? Pulled pork, of course. Earlier, I used the other half of the shoulder to make carnitas. Today, I put the second pork shoulder into the slow cooker, added some onions, garlic, spices, stock and ignored it for 7 hours. Voila! Pulled Pork.

Today, we added barbecue sauce and had pulled pork sandwiches. Tomorrow, I will use more of the slow-cooked pork and the cooking liquid and beans to make a hearty pork and beans soup. I’ll probably make cornbread too. I deserve good cornbread.


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Pig Tails, Part 6: Carnitas

If I eat at an America-Mexican restaurant, I don’t order fajitas, I order carnitas. Carnitas is braised then charred pork. Recipes add flavorings like cumin or citrus to the mix. I couldn’t imagine a better way to cook a pork shoulder.

The pork shoulder is a well-marbled piece of meat with an awkward bone going through the whole piece. Pork shoulders make for a good roast because you can’t slice it up pretty. Pork shoulder has lots of connective tissues that break down into mouth-coating gelatin after low, slow cooking. All of this combines to make beautiful carnitas.


We ate the carnitas with these lovely corn and wheat tortillas from the COOP, avocados and salsa. Wonderful!