Now ain’t that just a pickle yer in! Or is the pickle in you?Beef / December 18, 2015
I have a sister who, in spite of her efforts to lay low, is really the true genius of our family. She’s not shy, she just understands that being stealthy gets you closer to the action than being loud (like me!). Sure, she tries to fly under the radar, but her talents are too endearing to go unrewarded, and are rivaled only by her brilliant sense of humor and cleverness. For instance, take her choice of snacks. When we were little she absolutely LOVED drinking pickle juice. And she would eat a raw onion the way you and I eat a Red Delicious apple. And when she wasn’t grossing me out with her dare-devil morsels of horror, she was threatening to create one. Bottom line, she was always able to maintain the upper hand; never in the pickle, always in control of it.
I’m pretty sure you’ll have the upper hand when you make this meal. Inspired by a recipe for a marinade I saw on AllRecipes.com, this 2-step process for tender pork is so unbelievably easy it hardly counts as cooking. However…do NOT tell your guests this. You should serve dinner still wearing an apron so you receive all the accolades that will follow after the first bite. And come they will… The sweet, syrupy broth that hugs those fall apart pieces of pork just beg to be eaten in haste. THEN there’s that perfect, tangy accompaniment to any pig-meal: Yes, pickles. Except in this case, I added them to cooked potatoes and carrots, and covered it all with a creamy, herbal, tangy sweet pickle vinaigrette. YUM.
Oh, and if you decide to serve a little pickle juice as a before dinner drink, I will give you my sister’s number. She will even bring her own shot glass.