Pork Loin

I trim the visible fat, butterfly cut it open and smear it liberally with an irresponsible quantity of basil pesto and pressed garlic. Then I put it in the crock pot (if it fits) or in a roasting pan covered in foil and cook it low and slow - about 190° - for around 12-16 hours.

When it's done, I shred it up and serve on a torpedo roll, topped with spinach that has been sauteed in a little bit of olive oil and a whole lot of fresh garlic, then add the sharpest provolone cheese I can find and some additional pesto.