For most, but not all, of my readers it is the start of the summer season. Time for fresh local fruits and vegetables. For fresh simple preparations, cold salads, grilling, burgers and sausages. The glory of modern food distribution, you can get fresh fruits and vegetables year around. If you shop in your local mega mart, you might find it hard to tell what season it is by walking through the produce section as the selection changes little through the year. Think about it, if you couldn't read the signs that say local, would you know? Yet we can know, we can be aware of what is in season, and what has spent hours on a plane, or days in a truck or on a train. It is not that I don't love fresh asparagus 12 months out of the year, but it is at it best when it was cut in the field this morning. And I know it is a spring and early summer plant in this climate.
My cooking changes with the seasons. Simpler, cooler in summer, heavier, long cooking and simmering soups and stews in winter. One exception is pulled or chopped pork. We live in a high rise, with a strict local fire code, barbecue grills are verboten. I love slow cooked pork. So even in the heat of summer, it is one thing I will cook low and slow for hours.
Start with a cheap cut of pork, Boston but, or pork shoulder, my local mega mart recently had these on sale for 97-cents a pound. The one I bought was just shy of 4 pounds. I use a dry rub, a mix of spice and brown sugar. Salt, peper, a touch of cayenne, onion powder, garlic powder, and a little smoked paprika. Generously coat the pork with the dry rub, place in a heavy pan (I have an enameled cast iron dutch oven.) Put a little liquid in the bottom of the pan, shy of a 1/4 inch, apple cider would be good, I used red vermouth because that was what was handy. Cover tightly, and place in a slow oven, 225-250 degrees fahrenheit, 100-105C. And leave it, 4 to 10 hours. When it is done, it will fall apart when you stick a fork into it and twist.
Serve with your favorite sauce. A taste of summer.