Sleeping through the night before your birthday or Christmas when you’re a kid — that feels like forever, but in the morning you’re beside yourself with joy.
Hiking to the top of a mountain — you think you’ll never get there, but when you do, the feeling is exhilarating.
Some things are simply worth the wait.
Pulled pork is without question one of those things! When I want this unbelievably succulent and tasty meat, I start the cooking process at least two days earlier.
I make the brine and let it cool. Then the pork soaks in the brine for hours, and hours. When it’s soaked long enough, I make the spice rub, add it to the pork, and place it in the oven for hours, and hours.
And when it’s finally tender, it “rests” a while. Then, and only then can I see the light at the end of the tunnel, but I’m not there yet. Now I pull, and pull, until every bit of the shredded, delicious, melt-in-your-mouth pork fills a bowl.
I love making tacos with the pulled pork — and they’re so incredible with a couple of spoon fulls of Pickled Tomatoes!