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Posts Tagged ‘coriander’


I’ve been thinking about slow roasting a pork shoulder for a while now. I’ve always thought it was some big endeavor with an expensive piece of meat, but it turns out I was totally wrong. The meat was very inexpensive and it couldn’t have been easier. A dry rub on the outside, and you put it in the oven for a good long time. It comes out glistening and golden with a meaty, heavenly aroma that perfumes the whole apartment. No one can resist picking at it before it cools, either. And pork shoulder is so versatile, you could make it into tacos or any other Mexican food, or you could make a ragu, bbq pulled pork, or anything else porky you can think of.

Slow Roasted Pork Shoulder

1 pork shoulder

2 tablespoons salt

1 tablespoon ground pepper

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon Aleppo pepper

1 tablespoon cayenne

1/4 cup brown sugar

4 sprigs of rosemary

6 garlic cloves, chopped

Combine the spices, brown sugar, and garlic together. Score the skin through the fat layer but not into the meat in about a 1 inch cross-hatch. Rub the spice rub all over the pork shoulder, making sure to get inside the cuts. Place the shoulder into a baking dish with some of the rosemary sprigs below. Add a couple on top and a couple extra whole garlic cloves if you want.

Put in a 350 degree oven for 4-5 hours, until the meat is tender and you can pull it apart with a fork. The skin should be crispy and the meat moist.

Pork Tacos

2-3 ounces shredded roasted pork shoulder

2 tablespoons grated cheddar

1 corn tortilla

2 tablespoons guacamole

hot sauce

Put the tortilla in a frying pan with a sprinkle of olive oil and spread the grated cheddar on top. The tortilla will brown a little and the cheese will melt. Remove from the pan and add the warm pork along with the guacamole and a sprinkle of hot sauce. Or add any other toppings you like for tacos!

Guacamole

1 avocado

Juice and zest of 2 limes

1 shallot, minced

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup cherry or grape tomatoes, halved

1 teaspoon agave nectar or honey

1 teaspoon aleppo pepper or cayenne if you like it spicier

1 tablespoon olive oil

Combine the lime, shallot, and garlic together and let sit for 20 minutes so the shallot and garlic soften and bloom. Add the avocado, spices, agave, and olive oil and mash together with a fork. Add the tomatoes and stir through gently. Let sit for at least an hour for best flavor.

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If you’ve been wondering why I haven’t been posting as much this week, it’s because I’m trying out the Bon Appetit Food Lover’s Cleanse.┬áIt seemed like a good idea to try eating healthy for a couple weeks, as we tend to do this time of year. I’ve had a lot of oatmeal, muesli, and pumpkin smoothies. And don’t get me started on lentils. I’m really craving a slice of pizza or a cupcake or something with some white sugar….one more week to go.

Anyway, while the meals I’ve been eating are healthy, I haven’t really felt the urge to blog any of them because, well, I really wouldn’t choose to eat them on a normal day. Until this salmon. Granted, I switched up their recipe a little to use up some cleanse leftovers in the fridge, but the nutritional content I think is basically the same. And somehow, I wasn’t missing the cheese in this pesto. That in itself is rather amazing…

Salmon with Pepita and Kale Pesto

2 tablespoons olive oil

1/2 cup shelled pumpkin seeds (Pepitas)

1/2 cup kale

1 teaspoon ground coriander

1/2 garlic clove

1/2 lemon, juiced

1/2 teaspoon nutmeg

1 teaspoon aleppo pepper

1 teaspoon honey

1 teaspoon salt

2 tablespoons vegetable stock

4 6-ounce salmon fillets

Toast the pepitas in half the olive oil until they start to brown. Reserve a couple tablespoons to garnish the salmon with at the end. Combine the majority of the pepitas in a food processor with the rest of the ingredients and blend. Saute the salmon in the remaining olive oil on low heat until it starts to get opaque. I like to leave it medium rare in the center. Top the salmon with some of the pesto and garnish with the whole pepitas.

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