Today is a cool, rainy day, AND my day off, which means I’m off the hook for any outdoors work. It’s a perfect day for cooking and puttering around the house. By lunch time, I had already put a pork roast in the slow cooker for tonight’s dinner (which will also provide another meal for the weekend), restarted some kombucha which had gone too long and become vinegar (now I have more than half a gallon of very useful raw kombucha vinegar – I’m thinking it’s time to make more fire cider), caught up laundry, did a few website updates for the business, and started a new batch of buttermilk from a gallon of raw milk that was just beginning to sour.
Which reminds me …. I’d like to plug the co-op of which I’m a member, Fry Farms Co-Op. If you happen to be a reader in the Ft. Wayne/Columbia City/South Whitley area, this co-op is a great source of organic pastured chicken and pork, grass-fed beef, eggs, produce, and a raw organic milk/products herdshare program. An added bonus is the prices are some of the best to be found in the area for food of this type and quality. I’ve been very pleased with my membership. I place my orders on their website, and pick up my orders every other Wednesday evening at their Columbia City, Raber Road drop point. They also have a couple of pickup locations in Ft. Wayne.
Getting back to the purpose of this post … my pork roast. This is on the menu because the girls at my local Mexican grocery keep telling me how much they love a traditional Mexican soup called Posole. They made it sound so good that I’ve decided I really must try it. I’ve done a bunch of research online, and gotten a few tips from the Mexican girls (who tell me things like, “Well, my grandmother always throws a couple of chicken feet in with the broth). I think the soup will probably fit very well with the way I cook one meal leading to another. Tonight I’m going to use some of the shredded roast pork along with homemade tortillas for tacos, which will be dressed up with cilantro, avocado, lime, and whatever else strikes my fancy.
Traditionally, recipes like this use some sort of shoulder cut roast (picnic, boston butt, pork shoulder), but I had a 3.5 pound fresh, uncured bone-in ham roast, so that’s what I used.
Mexican Style Pork Roast
Large Onion, roughly chopped
Head of Garlic, peeled and roughly chopped
1 Tablespoon ground cumin (freshly toasted and ground is best)
2 Teaspoons Mexican Oregano
2 Teaspoons Salt
Sear roast on medium high heat (I know, this doesn’t seal in moisture, I do it because it helps contribute to a rich broth, thanks to the Maillard reaction), and I’m going to need a nice both for the Posole I make later.
Place roast in a slow cooker, de-glaze searing pan with water, and add water to the slow cooker. Add chopped onion, garlic, cumin, oregano, and salt. Add hot water to cover roast (the picture above shows how much water I added). Slow cook roast for several hours until the pork is tender and falls apart easily. Cooking time is going to depend on your slow cooker.
For the tacos, I’ll shred some of the meat, and maybe even fry it so it’s officially carnitas – maybe not – depends on how I’m feeling by the time I’m done making the tortillas. The rest of the meat and broth will be saved for making the Posole this weekend. If all goes well, I’ll post the results later.
Completely unrelated – here’s a bonus update on the goslings. We were doing selfies in the pasture yesterday evening. Yes, I know, I’m a goof.