Tuesday, June 7, 2011

pulled pork and coleslaw

Three of my guests left Saturday, then three more arrived Sunday - it actually worked out really well, since we wouldn't have had enough room for all the people I had cheerfully invited to come 'since you're already down East for the Fredericton conference' if they had all come at once. Saturday was actually a great day (despite the weather forecast), and we finally got the garden in: tomatoes, jalapeno peppers, basil, peas, beans, coriander, lettuce, swiss chard, cucumbers, zucchini, spinach. Hopefully you'll see all of these appear in the blog during the summer!

Sunday I tried cooking the pork shoulder we got in the meat share. I combined two recipes to make BBQ pulled pork, and then served it with a simple coleslaw (cabbage, grated carrot, dressing of mayo and cider vinegar). I served the pork on the zucchini rolls from Simply in Season (we had frozen zucchini) - they are fantastic.

BBQ pulled pork:
1 T paprika
1 T brown sugar
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp pepper
1 tsp salt
1/2 tsp cayenne

Coat roast with rub. Spray with oil. Let stand 30 mins. Cook on BBQ over indirect medium heat 3-4 hours. Rest 20 minutes. Pull apart. Stir into sauce & reheat:

1 onion, chopped
1 T oil
2-3 T cider vinegar
2-3 T brown sugar (more to taste)
1/2 bottle of BBQ sauce
1/4 cup ketchup
1/4 cup red wine
2 T Montreal steak spice
2 T worcestershire sauce
1 T lemon juice
Saute onions in oil. Add other ingredients; simmer until bubbly and thick. Add pulled pork. Serve over buns or rolls.

The pork is fairly spicy, so cut the spices in the rub or add sugar to the sauce if it's too hot for you.


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