If I told you that I've become inspired, would you believe me? I hope so. Over the past year or so, any use of water at home for cooking gets filtered through my Mavea Inspired Water pitcher. You've heard me discus the soft texture of the filtered water and you've seen the nearly perfectly clear ice cubes.
But did you know that the Inspired Water is also great for making tea or coffee?
Instead of just drinking it in a glass, may I suggest using this Inspired Water to make some very inspired ice?
I've recently discovered a spirit by the name of Pama. Pama is pomegranate and spices woven into a dry, refreshing- low alcohol aperitif. I love freezing it into ice cubes with water from my Mavea pitcher.
Sometimes I use Pama in my iced tea, made of course with Inspired Water from the Mavea Inspired Water pitcher.
And this is what I found to be a most unique adaptation of the Inspired Water and Pama... I do a 50/50 blend of Pama to Inspired Water in a braise of Pork Shoulder- cooked low and slow in the oven.
What? A pork shoulder with Pama and Inspired Water? How is this possible.
Fair readers, have I ever steered you wrong?
Pama Pork Slow Roast
1 Bottle of Pama
6-8 pound pork shoulder roast
carrots, celery and onion chopped (about 4 each)
whole bulb of garlic with tops cut off
2 cups Inspired Water
3-4 bay leaf
Kosher Salt, Freshly Cracked Pepper
Preheat the oven to 400
Place pork roast into a baking pan
Rub with salt, pepper
Add chopped vegetables, garlic and aromatic herbs to the baking pan
After about 20 minutes drop temp to 225 and add 1 750 ml bottle of Pama
Add 2 cups of Inspired Water from your Mavea pitcher
Sit back and enjoy the aroma as it cooks low and slow for most of the day
Add a bit more water as needed to keep roast moist. Yes you can baste!
Remove from oven after a long while. Let sit for at least 10 minutes before slicing
Serve with fresh Sauerkraut and whipped mashed potatoes
Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey.
He is one of 12 journalists world-wide, and the only one from the USA to participate in the Fête de la Gastronomie- the weekend of September 22nd. 2012 in Burgundy.
He attended Tales of the Cocktail in New Orleans in 2011/2012.
Warren presented mixology at the International Food Bloggers Conference in Portland, Oregon. (2012)
Warren judged the Iron Mixology competition at the Charleston Wine and Food Festival (2012)
Warren has published over three hundred articles on everything from cocktail mixology to restaurant reviews to travel articles.
You may also find him on the web at: http://www.cocktailwhisperer.com
Warren is a published food writer and former cook.
He's written food and cocktail articles and news for Edible Jersey, Chutzpah Magazine, Voda Magazine, Tasting Table, Serious Eats and Total Food Service Magazine.
Warren attended the Kentucky Derby and the Oaks Day Races this year while on assignment for Voda Magazine.
He writes for the "Fabulous Beekman 1802 Boys" as their cocktail writer. (The Soused Gnome)
He writes for Williams-Sonoma on their Blender Blog.