This morning I woke to the sound of wind in the trees. I eased myself from under the cozy covers and immediately knew I had a HUGE, hairy mistake! What was I thinking, Dear Readers? Leave a nice cozy and warm bed for the cold, hard ceramic tile that comprises the floor in our bathroom? Brilliant decision! Anyway, through the cold and the dark, the wind persisted. Through the two-hour delay, the wind has persisted... We are in the "feels like" negative temperature zone today which is not my "happy" place.
Normally, I like the wind, in fact, I quite enjoy the wind. The wind is our friend. It cleans and freshens the air. The wind is invigorating! The wind causes clouds to form in interesting patterns like elephants and angels. The wind is also powerful and blows snow about while it is happily blowing you about as well. What to do? What to do? Wind in the trees = roasting. Roasting means only one thing to me, pork roast, of course! Honestly, Dear Readers, what else is there to do but make a slow-roasted pork roast when the wind is in the trees? Slow-roasted pork roast takes 6-8 hours (at the minimum) and is one of life's great (and underrated) pleasures.
The roast must be prepared today to be placed in the oven early tomorrow. Counting backwards, and including resting time, that means the roast goes in about 9:00 am. That also means, remove it from the refrigerator about 8:00 am and preheat the oven. *The trick to roasting a pork roast is to flavor under the fat cap. This is my secret to a scrumptious and succulent roast. Why on earth would anyone flavor (only) on the fat cap? The fat cap is thick? The fat cap will get thrown out? Cut the fat cap away from the roast but leave it attached to the roast. Flavor the pork and then replace the fat cap and season it a bit too. Wrap the roast up tight and wish it well until tomorrow. Do your math today so you make certain the roast is cooked and has adequate resting time too, at least 30 minutes; however, the roast will hold heat so you've got some time here. Another secret I will share is be certain to pull the entire roast while it is still warm/hot or it will be a much more difficult experience. (Pulling the pork roast meat is my husband, Russell's, job.) Use your favorite recipe and/or one from the internet. (Mine will be coming out in my book soon.) Serve the roast with soft rolls, baked beans, coleslaw and a salad. Complete and total love food!
Share what you like to cook when the wind is in the trees. That might be soup, roasted meat like chicken or pork, or even a pot of chili.
Avid home cook and passionate instructor