Day 191 in Haiku
Smokey Sweet Chili
But what is pork cushion roast?
Not a throw pillow
Fuel the marathon
With high protein. Hi meat. Not
The brief and unsupervised safari into the forest of vegetarian “salad style” chili had to end at some point. With a marathon only 36 hours away, there is no better time to “meat up” than now. I view grocery shopping as an opportunity to purchase the odd and (sometimes) macabre. Last night, during an unchaperoned moment, I invested in 2 lbs of pork cushion roast. It’s not like I know what pork cushion roast is (because I plainly do not), but I will say that today I’m pushin’ the cushion (oh so sweet and smoky).
2lb pork cushion roast
7 oz sweet sour sauce (I used Plantai brand)
2 T chili powder
1 t garlic salt
¼ C diced chipotle peppers
For the side-
Diced fresh tomato
- Cook the cushion (roast) in slow cooker on low for 8 hours.
- Remove roast and cut into pieces and transfer pieces to a pot along with 2 T of the pork drippings (use the rest of the fat for something else [here’s your chance to get creative]).
- Add sauce, chili powder, garlic salt, and chipotles.
- Simmer on low for 40 minutes.
- Serve on rice with diced tomatoes.
The ITP must have been surprised by this chili as the consensus was “Well this is actually really good.” The balance among spicy, sweet, and smoky can be a precarious one, but this chili pulled it off with grace. This was the first time I had used this cut of meat and I am well pleased with the results. We’ll be using this roast again. Let’s just say that I’ve found change in the cushion(s).