Our secret weapon? Sans question: Pork Butt in Milk.
When a dinner party (or just dinner) looms at the end of a long day of work or play, all that's needed is an inexpensive pork butt + salt, sugar, milk + 8 hours to set-it-and-forget-it. What will emerge from your oven is a feat of invention and alchemy -- tender, flavorful meat with just a hint of the perfect crust -- even the Dean cannot explain.
There are a million and ten ways to serve this, but we like it as the main dish with a side of Cabbage Slaw (recipe below, straight out of the Academy Handbook) and Ice Cream Sundaes for dessert.
The Pork's Perfect Partner.
1/2 red cabbage, shredded
6 bunches scallions
1 large knob (2-3 tbsp.) of ginger, minced (in a mini food processor if you have one.)
2 tbsp. olive oil
2 tbsp. light soy sauce
1 tbsp. rice wine vinegar
Salt and freshly ground black pepper
In a large bowl, mix all the ingredients and let macerate for up to 1 hour. Make banh mi sandwiches the next day with leftover pork and cabbage; sprinkle with chopped jalapeño.
Thanks to the long line of Italian cooks and Marcella Hazan for passing on the magic of Pork Butt in Milk. May it find itself in perpetual rotation on your dining table, to wide and illustrious acclaim, just as it does on ours, without fail.
(And P.S. If you are in search of more tried-and-true Roasting Pan recipes, tips, and tricks, there are just a couple of tickets left for our class at the end of September...)