Tuesday, February 24, 2015

take your sweet potatoes and stuff them.

The meat-department gods saw fit to put pork butt on sale this week, my friends. You know what that means: another installment in the "what do I do with all this leftover pulled pork" files! Today the answer happens to be, "Stuff it in your sweet potatoes", which sounds like not only an awesome euphemism but also a good culinary idea.

Everything is better with cheese. FACT.

Obviously, this project starts with the assumption that you have some leftover shredded pork butt. Mine was just plain, not sauced, but I'm sure that sauced-up pork would be just as delightful in this application.

You're also going to need some sweet potatoes, obvs. I used two medium-sized ones to feed myself and the Ginger Beast, and honestly, it was a lot. Next time I'd either just serve half a potato each, or use smaller potatoes.

Anyway - you can bake the sweet potatoes ahead in the oven if you're fancy, but I'm personally really fucking lazy about shit like that, so I just cut a slit in each of mine and throw them in the microwave on the "potato" setting until they're done. These two took about 12 minutes total, and I flipped them over halfway through.

Once the potatoes are cooked, split them in half and scoop out all but a little bit of the flesh from the skin (that sounds totally sinister, sorry). You want to leave a little rim around the edges so that the skins keep their general shape. The scooped-out flesh should go into a bowl big enough to mix some other stuff into. Also, side-note between you and me? This whole flesh-scooping thing is WAY fucking easier to do if you let the potato COOL DOWN a little first, says she who now sports steam-burns on her left. hand. Yes, that type of thing is probably obvious to most people, but a) I am the queen of impatient and b) I am not most people. So I'm just throwing it out there.

Where was I? Oh, yes, potato flesh in the bowl. To that, you're going to add the pulled pork. I used like two cups or so of pork because we are hungry, hungry hippos. Use less if you're on a diet or you hate the world or something. I also added a pinch of kosher salt, a shake of black pepper, a teaspoon-ish of ground cumin and a half a teaspoon-ish of ground coriander seed. Also, and this is KEY, the juice of one fresh lime. It's really good, trust me on this.

So, mix all that stuff up in the bowl until it's well-combined. At some point you should have pre-heated your oven to like 450 degrees - I should have mentioned that earlier, sorry. You also need a baking dish. Surprise! This is how my ADHD-addled brain actually works when I cook, by the way. All these recipes I post where I have measured nothing, timed nothing, and can only remember half of what I put in the pan? Welcome to my life, pumpkins. This is how I roll.

Side-tracked again, sorry. So, yes. We're stuffing the pork-mash mixture into the hollowed-out potato skins. It's probably best to do this once you've placed the skins IN the baking dish, otherwise you might end up with one falling apart, pork and sweet potato all over your floor, and the happiest dog in the history of life (assuming you have a dog. We do. He would have been ecstatic, trust me). Once you've stuffed the skins, you can sprinkle some shredded cheddar on top for extra tastiness. Put that whole mess in the oven and let it fester for...oh...I don't know, like 15 or 20 minutes? Long enough for the cheese to reach golden-brown deliciousness status. When you've achieved said crispy cheese enlightenment, BOOM...you're done. Well, the potatoes are done, anyway.

If you want to experience the delight of the side-dish as pictured, that's super simple as well. It's just a baby mixed greens blend (I like the Olivia's Organic saute blend, personally) that has been sauteed with some onion and chopped radish (JUST TRY IT, OK?! Stop making faces. I would not lead you astray. Much...). I use a dab of bacon fat as my saute medium for this, and I add the onions and radishes first to let them caramelize a little before adding the greens in, because those cook really quickly. Oh, and a pinch of kosher salt. Unsalted greens are sad greens, yo. The better your bacon fat, the better the greens will be, as well. Mmm, smokey!

AND, for anyone playing the Paleo / Primal game at home, this meal would easily be considered Paleo if you left off the cheese, and is Primal-compliant as-is. It's also gluten-free, cha-cha-cha!