It’s the busy season for my husband so that means dinner is later with each passing week. There is no complaint from me because I’ve gotten used to it over the last many years — and I’m not the one working late.
The later schedule allows me to think a bit longer about dinner if I’ve procrastinated, or, as in this case, have something ready that takes almost no time to prepare because it’s a) classified as something that can be made ahead of time — as in the day before; or b) it’s left-over. You’re welcome to choose whichever version you’d like, but I’m going with choice a because that’s what I did.
Pork shoulder was on sale for some ridiculously low price if i purchased two roasts wrapped together, so I thought, what the heck. Each weighed about 4-5 lbs. I separated them when I got home, freezing them in ziplock bags knowing that I’d find something that struck my fancy.
My fancy ended up being Pulled-Pork Sandwiches but I had to roast the pork to begin with. Now you could enjoy the slowly roasted pork for dinner one night, then the pulled-pork sandwiches the next, but my roast wasn’t all that big and I know that had we eaten it after it came out of the oven, there wouldn’t have been enough for the sandwiches.
This recipe caught my eye because of the capers. I can’t get enough of those sun-dried and brined flower buds that grow in the Mediterranean region. In fact, I no longer rinse them as most recipes advise, because I enjoy the tang the brine adds to whatever it is I’m cooking. There’s never enough brine to lose the unique flavor of the capers no matter what I’m making — especially with this recipe.