Happy birth-month, Aries folks!
Aries, the Ram (March 20 - April 19)
Now, I'm merely a cook, and not an astrologer, but here's my advice for your foodcast:
You've heard the old cliches and expressions regarding patience? Of course you have. I'd bet that just every culture on the planet has one (or more).
I think it might be a good year to meditate on whichever patience mantra speaks to you. And you won't have to wait long. I think you'll quickly find you can practice patience every day, in all kinds of situations.
Rude coworkers. Apathetic counter staff. Rough commutes. Sneaky fees. Reckless drivers. Poor craftsmanship. Run-down roadways, elevators, ATMs, escalators, subway trains and electronic equipment. Redundant paperwork. Insurance claims. Tax forms.
Think of these situations as teaching moments, and you'll find there's really no end to the daily opportunities life offers us to practice patience.
That's why it's such an excellent virtue to cultivate. And you can practice with the recipe I'm going to offer you here. It's not hard, and it's not expensive, but it does require... oh yes... patience.
Ten-Hour Pulled Pork (Serves 6-8)
1 5-7 lb Boston butt pork roast, bone-in
3/4 cup pork rub (use your favorite or see recipe below)
1. Heat your oven (or smoker) to 225°F.
2. With a paring knife, cut a series of diagonal slashes in the fat of the pork, then cut diagonally in the opposite direction to make a cross-hatch design across the fat. Rub in the spice blend liberally, spreading it across the entire roast.
3. Put the pork butt, fat side up, in a roasting pan and roast in middle of oven or smoker for 8-10 hours. Monitor the heat, and when an instant-read thermometer reaches 175°F, remove the roast from the heat and allow it to cool to a temperature that's comfortable to touch. (Check it after 45 minutes.)
4. Using latex gloves to shield your hands, pull the meat from the bone and shred it with hands or with forks, transferring the shredded meat to a serving bowl. Serve with barbecue sauce and coleslaw. Offer buns or slices of potato bread if you want sandwiches.
Spice Rub for Pork (Makes 3/4 cup)
3 Tbsp brown sugar
2 Tbsp smoked paprika
2 Tbsp salt
1 Tbsp cumin
1 Tbsp freshly ground black pepper
1 Tbsp ground ginger
1 Tbsp garlic powder
1 Tbsp onion powder
Mix well and use immediately or store in an airtight container or lidded jar.
Enjoy your birthday and happy eating!