Autumn 2020, Covid 19, and
I want tender; I want rich; I want savory
Goldfinch in the Sunflowers photo by Don Brockmeier, Photographer in Eustis, NE
Autumn on the prairie is flavored by sunflowers and goldenrod.
Sunflowers, swaying and shimmering in the sunlight attract finches to their seeds and honey bees to their nectar.
The goldfinch picks the seeds, a favorite food and available for the taking.
Honey bees take advantage of the late season honey flow, and they pollinate the sunflowers.
Collecting nectar, their fuzzy bodies pass the pollen from flower to flower.
Photo of bee flying toward the sunflower by Don Brockmeier, Photographer, Eustis, NE
Bees are packing in the honey to prepare for their long winter’s rest in the hive.
I taste autumn’s splendor in the late season honey harvested from the sunflowers and goldenrod growing in the roadside ditches and patches of prairie.
Faces Forward – Don Brockmeier’s ingenious photo of sunflower facing forward and face of bee facing the camera!
The birds, the bees, the prairie dogs show me that autumn arrived, and in their own way they are preparing for short days and a cold winter.
I prepare In my own way, and change my cooking preferences from the hot grill to a low-temp. oven and a long, slow roast.
I will celebrate the first autumn days with a tender, fall-from the-bone Boston Butt pork roast baked long and low with an apple juice baste and brushed with Buzz Savories Honey Mustard.
For those with a smoker, this recipe will elicit raves from your fan base.
Pulled Pork Sandwich with a ribbon of coleslaw, crunch of a cucumber, and sweetcorn, red pepper and cucumber relish. Photo shoot by Robert Scott
Thank you, Don Brockmeier for the glorious photos, and thank you, Robert Scott for
brilliant culinary styling and photography.
See the recipe for a Boston Butt Pork Roast and a Pulled Pork Sandwich below:
Roasted Boston Pork Butt and Pulled Pork Sandwich
Easy to make and flavored with Buzz Savories Honey Mustard, Boston Butt, roast will welcome autumn
Servings 8
Equipment
- Dutch Oven with a tight fitting lid
What You'll Need:
- 6-8 lb. Boston Butt Pork Roast
- 4-5 Tb. Buzz Savories Honey Mustard
- ½ cup apple juice or apple cider
- 1 Tb. salt and pepper seasoning
How To Prepare:
- Generously season the pork butt with salt and pepper
- With a pastry brush paint the roast with Buzz Savories Honey Mustard. Cover top, bottom, sides of the roast.
- Set oven at 250 Degrees
- Place the Boston Butt Pork Roast, fat side up into a Dutch Oven
- Pour the apple juice or apple cider into the pot
- Bake 6 hours or until the meat thermometer reaches 190 Degrees
Pulled Pork Sandwich
- Buy coleslaw at your favorite Deli
- Buy a quality bun
- Acquire a garden fresh cucumber and slice thin
- Buy or make a relish of diced cucumber, red pepper, fresh sweetcorn sliced off the cob and dressed with a squeeze of lime and a pinch of salt
- Shred the pork
- Arrange the pork on the bun, add a ribbon of the coleslaw and finish with slices of cucumber
- Serve with the sweet corn, cucumber and red pepper relish