Smoof Blog: Archives for Jan 2007

I bought a leg o' lamb and cut it up into cubes. When I was done I had a femur and a bowl full of irregular scraps of meat. I roasted the femur and browned the scraps. Then I took a hacksaw to it (thanks Donna) and pressure-cooked it with veggies and the little scraps to make a stock. Then I put the big scraps in the stock with new veggies, peppercorns, thyme, sage, bay leaves, and barley grits and pressure cooked it for half an hour. Yum.

Get a bunch of pork. I used a whole shoulder. Brine it for a day with bay leaves, black peppercorns and whatever other spices you feel like. If you're going to use a pressure cooker i suggest you cut it into cubes at this point, or you'll wind up overcooking the outside and leaving the inside raw. Toast some Morita peppers, cumin seeds and dry oregano and grind them in a spice grinder. Braise the pork in orange juice, lemon juice, lime juice, the zest of the lemons and limes, and the ground spices until its falling apart. Pull it apart with forks and mix the pulled pork back in with the juice you braised it in.