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Meat Dreams

By only

Tuesday July 8, 2008

Since turkey has the power to knock you out stone cold. I attribute my dreams of lost friends, broken art collectives, and stolen bass amps on the pork I ate last night.

Michael had prepared fresh vegetables and roasted pork as part of my no-carb/high protien diet. It was fantastic, but woah, what a ride.

Michael’s Pork Roast

1) Obtain one Pork Shoulder Butt (not ass, this means the butt end of the shoulder) Roast. Avoid pork tenderloin as it’s dried out and tasteless.

2) Take the roast, put it in a deep pot like the one you cook your pasta in.

3) Put a meat thermometer in it.

4) Pour any or all of the following over it to create a 1/4 inch pool of liquid in the bottom of the pan. red wine vinegar, Wochestire Sauce, Red Wine, White Wine, sweet or dry vermouth, water.

5) Season with anything around.

6) Roast at 350degrees for about half hour per pound, and when that thermometer hits 160degrees you’re done.