So this is going to be quick and dirty since usually it takes us a week or two to write one of these things up (I’m a terrible writer), but since we’re going to be shut in for who knows how long, I liked the idea of writing up one each and every day (thanks Tim!). Its also going to be fun looking back through these in 6 months when we’re all in hunter/gatherer mode!
On to the creation…
- 1 Boston Butt
- 2-3 Green Plantains
- Black Beans
- Rice
- 2-3 Limes
- Cilantro
- Sriracha
- Sour Cream
Rub your butt with jamaican jerk seasoning. Not that butt. The one you just bought. (Aimee does not condone jokes like these but for the sake of quick and dirty she will allow it). Smoke it on cherry (or whichever wood you prefer) for about 6-8 hours, until it hits 190°. Take it off and let it rest a while.
While you’re smoking your butt, make your beans.
Now would be a good time to start the rice. Add the juice from 2-3 limes, salt, and chopped cilantro to your rice maker, you need one if you don’t have one yet, and follow the directions to whatever rice you are using. This is one of our favorites (FYI I just found out we have that on GoVets…whowouldathunkit).
While the beans and rice are simmering, fry up the plantains. Slice the plantain up to make about 1″ cylinders and get about 1/4″ of olive oil just under smoke temp in a skillet. Simmer these on each side for about 5-10 minutes until just turning brown, then take them out. Smash them flat with the backside of a spoon and fry them again until they are crispy. Throw some salt on them and they are r2g.
Once everything is ready, layer the rice, black beans, shredded pork, sour cream. Then add Sriracha and Green Onions. Eat.
Rough Measurements 
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