I just remembered something…
I LOVE MEAT!!
I mean, seriously. I love meat.
The only reason why I ever made the conscious decision to cut down on my meat consumption was because I am in total disagreement with the execrable living conditions under which factory farm animals are being raised, as well as the way they are being fed inappropriate foods, given all sorts of nasty hormones and antibiotics and mostly, the way they are, more often than not, being cruelly and inhumanely mistreated throughout their miserable existence.
All in the name of profit!
Plus, well, there’s also the whole aspect of how that kind of animal farming negatively impacts the environment…
I never wanted to be a part of any of this.
I STILL don’t want to be a part of any of this…
But I love meat, you see? And I do believe that it is VERY good for me.
If I’m going to keep eating this much meat, I NEED to find me a good source of good quality meat. Meat that comes from a local farm, where the animals are free to roam all day, are well fed (and fed the foods that they are supposed to eat!), well cared for and also well respected and loved by humans who care about them.
Looks like around here, it’s not all that easy to come across… Being fairly new to all this, it might take me a little bit of time but I am very actively looking.
Until I hit the target, I guess I’ll have to keep buying my meat at the grocery store, so I’ll have to favor the leanest cuts of meats…
But hey, it’s not because it’s lean that a piece of meat can’t be super moist, tender and flavorful!
I think that just about any cut, if braised for a very long time together with a bunch of other tasty ingredients, herbs and spices, can be made into a delicious, tender, moist and juicy feast!
And this beautiful chunk of pork right here sure fit that description!
Of course, it was absolutely delicious straight out of the oven, with a few braised carrots and a side of instant “sauerkraut”… But I find that pork cooked in this fashion is also fantastic cold or even reheated.
And seeing as how it was just me eating this HUGE roast, I did get A LOT of leftover!
Not that I minded, trust me!
My favorite way to reheat this braised pork is to cut it into thick slices or little bite size chunks and pan fry it in coconut oil.
I’ve used some of that at least 3 or 4 times instead of chicken in this brilliant Butternut Squash Mash.
It also worked beautifully well to make an instant [adapted] version of this Brussel Sprout Casserole.
At that rate, it didn’t take long before this glorious roast was all gone…
I almost wish I’d made an even bigger one!