This weekend is our annual Pig and Pinot Party. What is a Pig and Pinot party you ask? The best party ever I would answer!
About our years ago we were reading about Rick Bayless and friends annual summer party. Rick is a local celebrity chef that we have been following or many years (you know before he was HUGE!) we love just about everything he does. The concept is to get the neighborhood together and share pig and wine. What could be better than that?
Rick and his friends roast a whole pig (two actually) we don't have that kind of space or funds. What we have been doing is providing two different pork courses. Our friends and neighbors each bring a side dish to share and a bottle of Pinot, their choice of red or white. It has become such an event that I have friends that now insist that I call them first before scheduling so they don't miss it anymore! It's a great way to take the concept of pot luck and make it more fun and less casserole-y!
This year (our third) we will have five families joining ours to partake in the fun. We will be making ribs, as they have kind o become my husbands specialty, and also this barbecued pork loin. I also usually provide dessert and this year I am making these:
S'more Sundaes, Yum!
In honor o our Pig and Pinot, and or Hyacynth's hubby I thought I would share one of our favorite recipes from Pig and Pinot's past (it was finally found in the great bookshelf clean up!)
Shredded Adobo Roasted Pork Sandwiches
1 tablespoon coarse salt
1 tablespoon black pepper
1 tablespoon dried oregano
6 garlic cloves, peeled
3 tablespoons corn oil
4 slices Gruyere or Swiss Cheese (I have used provolone too)
1 4 or 5 pound boneless pork shoulder
1 dried bay leaf
3 cups chicken or beef stock (we always use chicken)
4 sandwich buns
In the bowl of a food processor (or mortar and pestle) combine the salt, pepper, oregano and garlic and pulse into a paste is formed. Rub the mixture on the pork and let it sit at room temperature for 1 hour. Heat the oil in a large ovenproof pan over medium-high heat (we use a large stock pot). Add the pork, and brown on all sides. Add the bay leaf and stock; bring to boil, and cover. Reduce heat to low, and simmer for 3 to 4 hours. Remove the pork; let cool and shred. Spread the mayonnaise on the buns, and the cheese. Pile with Pork and serve.
Do you have a yearly tradition with the neighbors? What do you make?