What's THAT mean?
What it means is that pork needs NOTHING to make it perfect. It has everything it needs to taste wonderful. Anything we add.....is just additive. Either through the cooking method or spices, it's just additive.
Given that....I bought a 2# pork shoulder butt roast, rubbed it with red Hawaiian salt and liquid smoke. Then wrapped it in banana leaves and put it in the crock pot before we left for work. BANANA????? Yes, apparently it gives the meat a "grassy taste" reminiscent of luau pork baked in a ground oven. Picked up frozen banana leaves at an Asian market. (Wow....banana leaves are BIG!)
How did it turn out?
OMG......the whole house smelled delicious! Pulled out the pork and unwrapped it. Sooo nice! Tender, flavorful, and not much fat left on the meat. I "pulled" the pork apart with two forks and poured off the juices letting the fat to separate. Poured this off and then added the leftover juices to the meat. Final weight of meat....1.3#. About 60% left over.
Added sides were rice, green salad (with pickled onions), and a finely cut coleslaw with vinegar/soy/sesame oil dressing. I also made a sauted onion smokey BBQ sauce. Ahhhhh.
We barely put a dent in this meat for the first meal. Leftovers for the next day.
Stir fry with Vegies for day 3, home made pasta and the pork for day 4, and finally.....BBQ pork pizza to polish it off. Wayne took leftovers to work every day. We got a lot of mileage from 2# of pork! The original roast cost $6 or so.
I forgot to take pictures until the last day with the pizza. DOH!
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