I just got elected to serve lunch after a bike ride tomorrow. Pork is requested. So I need to cook something tonight that would be good cold on sandwiches tomorrow. I think I'll serve my Mom's fig jam and goat cheese and arugla on the sandwiches. I prefer to cook a loin or a tenderloin, not a butt (for various reasons I won't trouble you with).
Any prefered method to make it hold up nicely for an overnight in the frige? Is there any way to make loins all loose and shredd-y like a shoulder gets?
I'll probably serve it out by the pool, with watermelon and a bowl of my tiny cherry tomatos. Were having pound cake and berries, too. Is that enough food, or do I need another dish? It's just chicks at this point.
What would you drink? Heavy white? chilled Pinot Noir? I have a dry Reisling and a Gros Mansang and an Albarino in the basement. Do I need to go shopping for something else?
Thanks and happy 4th...if you never hear from "danna" again, we dropped dead riding our bikes in the 97 degrees expected tomorrow.
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