It has been my experience that, when life gives you lemons, it’s best to make pulled pork. I’m not saying that lemonade isn’t delicious, but the generous unctuousness of pulled pork cannot be rivaled, mid-November, when everything about one’s life is beginning to look a little dark and gloomy. Tim and I recently discovered a recipe that is wonderful in it’s sheer simplicity (and phenomenal flavour) in my old, father-donated copy of the Joy of Cooking. It’s funny as I almost never open that cookbook anymore and then, at dinner the other night, my friend Catharine mentioned how she always finds every recipe she needs within it’s hallowed covers. And honestly, she’s right, this cookbook is one I can always fall back on. All to say – check out the recipe for pulled pork. It’s a goody.
My favourite way to serve pulled pork is in a taco. I like to heap it up with a yummy vinaigrette style coleslaw (not being a huge fan of mayonnaise on my salad), and then pile on some pickled corn, or what have you. Recently in a Bon Appetit, however, I remembered noticing pickled onions and I thought…hmm…now doesn’t that sound delicious! So a few days ago, when we had the charming Meagan over for dinner, I thought – let’s make a pulled pork and pickle some onions to go on top. Friends: I don’t often call myself brilliant, but this dinner was made for lovin’.