Cubs 6-1 Marlins: Uncle Ted throws a gem

Ted Lilly turned in the best start of the season for a Cubs pitcher today. He threw 8 innings and allowed only 5 hits and a run (solo home run to Ross). He struckout 10 and walked nobody. He threw only 104 pitches. 76 strikes! Lilly also delivered at the plate with a 2-RBI double that made the score 5-0. Soriano ended an 0-13 slump with a solid single leading off the game and the new power hitter on the Cubs followed with his 2nd home run in 2 games. It was Theriot’s 2nd home run in just 3 trips to the plate. In Theriot’s next at-bat he tripled as he drove the ball deep to right-center. Fontenot drove in a run with an RBI single in the 1st giving the Cubs an early 3-0 lead. Derrek Lee hit a monster home run that left the ballpark entirely to make it 6-0. Aaron Heilman struck out the side in the 9th and the Cubs have no won 2 in a row. They have Carlos Zambrano going for them tomorrow. In the comments today we talked a lot about pulled pork and PMayo offered up a recipe. It’s a Puerto Rican pulled pork recipe and since everybody who was around here today is now hungry for pulled pork, here’s the recipe that you can make tomorrow. I’m giong to. 3.5-4 lb pork shoulder, preferably skin on 1 head of garlic 1/2 cup olive oil 1 bunch parsely 1 bunch cilantro 1 Tbsp cracked black pepper 1/2 cub white wine vinegar 1 Tbsp kosher salt The day before: Put 1/2 the garlic. the parsely, cilantro, salt, pepper, and vinegar in the food processor. Pulse a few times to roughly chop. Slowly add the olive oil while blending on low speed. Set to the side. Make a small cut under the fat cap beneath skin, and cut gently between the fat and the meat, lifting the skin and fat in one piece as you go, stopping just before you completely remove it. you should have a nice big flap of skin and fat. Using a paring knife, make 1 inch deep slits at regular intervals in the exposed meat. Rub the meat with about a 1/3 of the marinade, making sure to get it into the slits you cut. Take the rest of the garlic cloves, crush them lightly with the side of a knife, and stuff a clove into each slit. Pull the flap of skin and fat bacl over the meat. Now rub the rest of the shoulder with the remaining marinade. Place this in two plastic bags and refrigerate overnight. ****IF you cannot get it with the skin on, substitute strips of thick cut bacon.****** The next day: Heat the oven to 450 degrees. Take out the pork and sprinkle liberally, and I mean liberally, with Goya Adobo (you can find this in the Ethnic aisle at the grocery. If not, just combine equal parts salt, pepper, garlic powder and onion powder in a small jar.) on all sides. Let the pork come to room temperature as the oven heats. Place the pork on a rack in a roasting pans and cook uncovered for 1 hour. After an hour, turn the oven down to 275 degrees, tent the pork loosely with foil, and cook until the pork reaches an internal temp of 155 degrees. This will take about 8 hours. If you don’t have that time, preheat the oven to 350 degrees and cook for about 4 hours or until it reaches an internal temp of 155. Let is rest for 20-25 minutes before cutting into it. Gorge yourself.