Last night's dinner was delicious. Full of color and flavor. I've been meaning to post this pulled pork recipe for a while... since December. I made it over the holidays for my family (it was a hit) and made it again without the sauce and sandwich this time, but truthfully I just eat this by itself - it is that g.o.o.d. In much of my every day eating I tend to gravitate towards more vegetarian type foods, since I can be pretty picky about meats and other foods - with a mentality of, "if I don't enjoy it, why continue to eat it." I don't eat beef and some other red meats (the jury is in deliberation about lamb), but I do eat lean cuts of pork because it is packed full of good vitamins and minerals.
Citrus Beet Salad
(made about 3 salads for me)
Ingredients
3 good sized beets, with tops
4 tsp balsamic vinegar
1tsp olive oil
1/2 tsp black pepper
1/4 tsp salt
2 T lemon juice
2 minneolas or small oranges diced
2-3 cups fresh spinach
Shaving of goat cheese
Directions
Preheat oven to 400F.
Leave the root and 1 inch stem on beets. Scrub/wash with a brush. Wrap each beet in foil. Place on baking sheet and bake about 45-60 minutes or until tender. Cool and trim off roots and stems. Rub off skin. Cut beet in to slices and then cut slices into "chunky" sticks.
While the beets are baking, combine the rest of the ingredients (except the spinach) in a boil, mixing well before tossing in the oranges.
After beets are cut and cooled, toss then into the dressing as well.
Top 1 cup spinach with about 1/2 cup citrus beet mixture. Sprinkle with a little goat cheese and enjoy!
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| What my plate looked like - yum! |
(this time I made a 1 pound loin and turned out just as good)
Serving Size: about 12 large Sandwiches (1/2 lb a piece)
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1/2 cup yellow mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Directions
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the
spice blend all over the pork and marinate for at least 1 hour or overnight, covered, in the refrigerator. (I
prefer overnight) Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart
and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt,
cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes
until the sugar dissolves.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10
minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork
by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl.
Optional: Pour 1/2 of the sauce on the shredded pork and mix well to coat. (Caution the sauce is spicy)
*Serving size really varies by size of bun - we always use cocktail buns at my house for BBQs and other sandwiches - a little better portion size that can go with a side.