Got To Be NC
Recipe by: Vivian Howard

The entire Howard clan goes to the beach for one week every year. We rent a house big enough to sleep all twenty of us. I cook a lot, and instead of soaking up the sun, most of us sit inside and talk. I treat the week like a long-drawn-out catering event, planning snacks, breakfasts, and supper and packing all the ingredients that say summer to me.

I make this one-pot pleaser toward the end of the week when we’ve decided we’ve sat inside and looked at one another long enough and it’s time to actually spend a day on the beach. It’s usually everyone’s favorite meal.

Recipe from “Deep Run Roots: Stories & Recipes from My Corner of the South,” by Vivian Howard (Little, Brown and
Company, 2016).

Servings: 8
Meal Type: Entree

Print Recipe

Ingredients

Pork
2
tbsp salt
2
tbsp brown sugar
2
tbsp ground cumin
5-6
pound pork picnic or Boston butt
zest of two limes
3
tbsp lime juice
1/2
tsp salt
3
tbsp chopped cilantro
2
tbsp chopped mint
Peach and melon salsa (makes 5 cups)
4-5
medium peaches cut into ½-inch dice (about 3 cups)
2
cups watermelon, cut into ½-inch dice
1/3
cup thinly sliced scallion (about 4 whole)
1
tbsp chipotle in adobo, minced

Directions

Step 1

Cook the pork: Preheat your oven to 300°F. Stir together the salt, sugar, and cumin and rub the pork like it’s your job, making sure to use all of it. Place the roast, skin-side up or fat-cap up, in the bottom of a Dutch oven. Put the lid on and slide it onto the middle rack of your oven.

Step 2

Cook it for 4 hours, covered. Raise the heat to 400°F and remove the lid. Cook an additional hour uncovered. Let the meat rest for about 20 minutes before slicing or pulling.

Step 3

Make the salsa and serve: Stir everything together and let the flavors marry for about 30 minutes before serving. You could put this together up to a day in advance, but I like to do it the evening we eat it. This creates a cocktail hour and keeps the colors in the salsa vibrant.

The salsa is both a salad and a sauce, so be generous with it and serve with about 8 ounces of pork.