I thought I would post up a recipe I have been enjoying lately. I cut out most carbs last fall in order to lose weight. The weight is gone. Now I'm just trying to keep food tasty without packing on the carbs and calories. I call this pulled pork salad not that you would ever hear someone put the two together. First cook the pork. I've done this on the smoker on a saturday but the easiest is just to pop it in the over. I get about a 8lb bone in pork shoulder, rub it down with olive oil and coat with rub spice. I then wrap in foil and put in the oven at 215 degrees. I do this at around 6 am. I let it cook all day and pull it out when I get home from work around 6 pm. Pork should just fall apart. I pull out the bone, scrape off the usual 1/4" layer of undissolved fat, then put the meat in a large plastic bowl. A little stirring with spoon will break it up into Pulled Pork consistence. I usually store that in the frig and just take out individual meals from it.
I take a mid sized helping of pork and give a light dose of Southside Market (Elgin) original hot sauce, then a medium dose of Sweet Baby Rays bbq sauce, and mix. It will look and taste like spicy bbq. I place a bowl sized bed of broccoli slaw or rainbow slaw then dump in the sauced pork and toss together. The result can loosely be called a salad.
It tastes better than it looks and I end up not missing the bread.
I take a mid sized helping of pork and give a light dose of Southside Market (Elgin) original hot sauce, then a medium dose of Sweet Baby Rays bbq sauce, and mix. It will look and taste like spicy bbq. I place a bowl sized bed of broccoli slaw or rainbow slaw then dump in the sauced pork and toss together. The result can loosely be called a salad.
It tastes better than it looks and I end up not missing the bread.
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