Dinner & a Movie: ‘Raising Arizona’ and More Pulled Pork Than You Can Handle
Serving up Recipes and Reels Each Week
Raising Arizona follows an unlikely couple – jailbird H.I. McDunnough (Nicolas Cage) and police officer Edwina, called “Ed” (Holly Hunter), who are crushed when they find out they cannot bear children. A local in the furniture business, Nathan Arizona (Trey Wilson), and his wife have quintuplets, and Ed convinces H.I. that nabbing one of the Arizona babies isn’t criminal so much as justified. When he balks, she says, “You go right back up there and get me a toddler! I need a baby, Hi; they got more’n they can can handle!” Tonight we’re cooking up more BBQ than you can handle, so invite some friends over.
What’s fun about Raising Arizona is the juxtaposition between the backwoods characters, who do things like hold up convenience stores, and the eloquent, often poetic narration. The lone biker of the apocalypse provides the mythological thread the Coen brothers are known for.
The McDunnough’s idyllic new family is complicated somewhat with the arrival of two of H.I.’s buddies, escaped convicts Gale (John Goodman) and Evelle (William Forsythe). Ed is livid, but her “decent friends” don’t turn out to be much better. The tension between the life the McDunnoughs imagine for themselves and their reality is both humorous and poignant.
This film is a joyride, with striking and unique characters, keen writing, and some gorgeous visuals. Start your pork early in the day, and the sandwiches will be ready by the time you settle in to watch.
a big pork roast – shoulder or butt
sweet yellow onion
peppers of your choice, depending on heat preference (the slow cooking really scales down the heat level – I normally use poblano, cayenne, and jalapeno, including some of the seeds.)
several cloves of garlic
bottled BBQ sauce of your choice
Electric slow cooker or Dutch oven (If you don’t have one, you could slow cook in the oven at 300 for about 6 hours, depending on the size of your roast)
Take the papery husk off several garlic cloves. Smash them with the flat side of a big knife. Slice the onion and peppers thinly.
Stick the roast all over with a fork. Cut a few little incisions and fill them with smashed garlic and some of the sliced pepper. Salt and pepper generously all over.
Line the bottom of your slow cooker with some of your sliced onion and peppers. Add in the roast, and top with the rest of the vegetables and your BBQ sauce. If you’d like to make a sauce from scratch, I wholeheartedly recommend The Pioneer Woman’s recipes for Spicy Dr. Pepper or Peach-Whiskey Barbecue sauces.
Slow cook for about 6-8 hours on low heat. When the meat is done through, it will shred so easily it almost falls apart. Discard any overly fatty portions and serve on buns. For extra crunch, top with coleslaw or sliced raw cabbage.