SUPER bowl!

Yeah yeah I know this was all the way back to the beginning of February.... but seriously I'm so behind! We've cooked some stuff I just can't leave off the blog, though (even if it is a few months ago!). So since we have the chronic Holiday Celebration Syndrome, we thought "why not make lots of food and have people over for this football game?" Jack (as always) and Alan, Julie and Avin obliged us. So here is our fare..... homemade pretzels with aged white cheddar and a pale ale mustard, pork sliders on challah rolls with pepperjack and aoili, oven roasted garlic fries, and a green apple cabbage slaw with pecans..... yummy.

Jack (family of 1) and the Mateos (Alan, Julie and Avin at about 1 month old)

Easy pulled pork for sliders (adapted from Momofuku)

You can multiply this recipe as needed. A 10-pound shoulder takes 3 times the seasoning but the same amount of time to cook!

3-pound piece of boneless pork shoulder

1/4 cup kosher salt

1/4 cup sugar

1. Put the shoulder into a roasting pan (we use our le creuset) that holds it snugly. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard the excess. Cover the container with plastic wrap and put in the fridge for at least 6 hrs, no longer than 24.

2. Heat oven to 250 F

3 Discard any liquid in the pan. Put the shoulder in the oven and cook for 6 hours, basting ever hour with rendered fat. Take it out of the oven and let rest 30 min.

4. Shred the meat, pulling into strands using two forks, as you would pulled pork. If you need to hold the pork for a day or so, add some of the rendered fat from the pan to the shredded meat to keep it most and store it, tightly covered, in the fridge. Reheat it in a low oven (250 or 300F) before using.

We like to save the strained rendered fat to use like you would butter or oil.... adds flavor in sauces, to fries, even scrambled eggs.