Fresh vegetables, flavored with spices and herbs from the garden and
pickled overnight in the refrigerator, add fireworks to a Fourth of July
celebration.
The pepper-crusted pork shoulder, smoked over hickory since early morning, is roasting slowly in the oven. The pickles are on the plate and the prosecco is chilling…here’s how we’ll be celebrating in just a few hours: Happy Independence Day!
Fourth of July Menu
Kevin’s Slow Roasted Pork Shoulder with Spicy Homemade Barbecue Sauce
Fresh Pickle Plate: Baby Beets with Mint and Orange Zest, Pearl Onions with Thyme, Hot Dilled Beans with Garlic and Jalapeno, Lemon Cucumbers with Citrus Herbs
Grilled Potato Salad with Lemon Basil Vinaigrette
Grilled Japanese Eggplant with Miso
Heirloom Tomatoes with Avocado
Katherine Hepburn’s Brownies with Whipped Cream
Pink Prosecco with Peaches
Fireworks and the Boston Pops
