Our first meal on the new stove was also our last meal on the old stove. On Saturday night we had a little dinner party for a friend who was in town from New York. M. started cooking on Thursday, dousing a pork butt in an entire bottle of vinegar in an attempt to make authentic Carolina Pulled Pork. The pork slowly cooked on the old stove and the smell of vinegar infused the house. Neither of us slept well that night, and I'm convinced its because all my dreams were filled with pungent and intense smells. The pork cooked for six hours and then sat all day Friday and Saturday too. Meanwhile M. whipped up several bottles of special sauce -- the light red tinged accompaniment to his pork. By the time Saturday evening rolled around I was ready to eat. The pork finished in the oven, roasting and crisping a bit, the slaw was chopped and dressed and a pot of pigeon beans simmered away on the stove.
It was a good meal and we were so hungry. It was over much too soon. I have never been to the Carolinas and thus do not really know about the greatness of pulled pork. But this pork sandwich was delicious. Luckily there were leftovers and we were able to do it again. This time the meal was prepared (only heated really if one must be technical) on our brand new stove.
In a way it was perfect -- minimal preparation and maximum enjoyment. A homage to the old while being very excited about the new.
And the pork was good too, maybe even better the second time around.