This Saturday several friends (and their kids) came over to help take down a dead oak tree. It was kinda like an old fashioned barn-raising, just in reverse. The skills of a forester to start and some good Cuban pulled pork sandwiches to finish (recipe below) bookended at a great day. In the middle was a lot of work with strong hands. Having the strength and mobility to move heavy pieces of oak means lots of firewood and potentially some milled wood sections for future tables & benches. This ability is the benefit of work in the weight room and time spent making good friends. Both require time, dedication and being your authentic self. What will your strength practice & openness to friendship create? Get to work this year building muscle for cool tasks and the friends to enjoy with whom them.
Cuban Pulled Pork
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
3 to 4 cloves garlic, minced
Juice of 1 lime (2 tablespoons)
Juice of 1 orange (2 tablespoons)
3 to 3 1/2-pound boneless pork shoulder
Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, about 6-8 hours.
Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.
Serve over rice or on sandwich buns
topping:
Yellow mustard, Swiss cheese, thick-sliced honey ham, thinly sliced dill pickle, or sweet pickle relish