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Fatted Calf Happy Hour

By Jasmine · June 4th, 2011 · 1 Comment

Last night I was able to go to Fatted Calf’s “Pork Happy Hour” for the first time. It’s a genius idea. They bring out Dave the Butcher to break down a full pig out on the retail floor. He’ll advise you on while cuts to get, how to cook them, and then custom cut whatever size you’d like. At a table next to him, another employee has jars full of spices and will spice your meat however you like. I stayed mostly classic for my pork butt roast–thyme, rosemary, garlic, lemon zest–but I found out later that the smell of toasted fennel pollen is incredible. I’d like to try that next time.
At the front of the store they have appetizers and beer. That day they had crostini with bacon and a creamy spread, popcorn drizzled with truffle oil, and spears of cheese, meat, and pickled vegetables. The beer was Magnolia’s Blue Bell Bitter. They get growlers to pour from.
The store gets PACKED. It’s a Wednesday afternoon, for crying outloud, and people are crowding around a carcass with their glasses of free beer and–this is the important part–buying enough meat and pates to keep the other three employees hopping the whole time.
I made pulled pork at Dave’s suggestion. I roasted it at 300 degrees for eight hours with orange juice, vegetable stock, and brandy. After eight hours it was falling off the bone. I shredded it and roasted it for another 10 minutes at 375 to carmelize it.
Amazing. So easy. Drool worthy. We had tacos carnitas, pulled pork sandwiches, pulled pork pasta, you name it. Thank you Fatted Calf. Everyone should head over next Wednesday and support them–and buy some delicous meat!

Tags: Beer & Food

1 response so far ↓

  • 1 hemp // Jun 23, 2011 at 1:40 pm

    ….Getting a recipe for pulled pork is kinda like getting one for chocolate cake. However you will find that in most cases there will always be some parts of the pulled pork recipe that are the same regardless of where you get it.