Feels like spring!

Since I had the day off, I decided that I would make one of my favorite dishes.  I attempted it this time in the slow cooker, so I could let it cook low and slow for the day.  It turned out pretty well, but I would have preferred the BBQ sauce to be a little thicker.  I had to put some of the sauce on the stove to thicken it up before serving. From this, I personally think that I liked it better when I let it cook on the stove for about 3 hours.  You can't beat the tender meat that comes from cooking low and slow though...sooo delicious!  

Here is my Tuesday food creation, thanks to Aarti Sequiera from the Food Network. 

Mango BBQ Pulled Pork 

(adapted from Aarti Sequiera)

Ingredients:

 

1 boneless pork shoulder (Boston butt), about 3 pounds, excess fat removed

 
Rub: 

2 tablespoons dark brown sugar 

1 tablespoon paprika 

2 teaspoons kosher salt

BBQ Sauce:
1/4 cup vegetable oil    (lessen or omit this if you are using slow cooker)
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 onion, finely minced
2 tablespoons minced ginger
1 serrano pepper, thinly sliced (I would add 2 next time with seeds since this is a very sweet BBQ sauce)
Kosher salt
2 cups mango puree (pureed fresh or frozen mango with a little lemon juice)
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
2 tablespoons molasses
1/4 cup Worcestershire sauce

Bread, rice, or Napa Cabbage

Combine the rub ingredients, in a small bowl and massage it into the pork shoulder until well coated.  

Sear pork shoulder on each side in a large pan.  

Set aside.

In a large saucepan, warm the oil, over low heat, until hot and shimmering.

Add the cumin and fennel (warning, this may cause the oil to splutter!)

Once the spluttering subsides, add the onions, ginger and serrano and a little salt, to taste. 

Saute until they soften but don't let them get any color.

Add the rest of the sauce ingredients.

Simmer about 5 minutes. 

For slow cooker:

Pour BBQ sauce into the bottom of the slow cooker and place pork shoulder on top. 

Cook on low for approx. 7-8 hours.

Remove pork from slow cooker and shred with two forks.

Place shredded pork back into the sauce to coat.

For the stove top:

Add the pork shoulder to the saucepan, coating it with the sauce. 

Cover, and gently simmer until the pork falls apart easily.

Stir and turn often for about 3 hours.

Remove pork from pan and shred with two forks

Place shredded pork back into the sauce to coat

Serve on bread, rice or Napa cabbage leaf (seen above)

Pork and sauce mixture thickening and about to be shredded

Spinach Fruit Salad

Ingredients:

Fuji Apple, cut into matchsticks

Strawberries

Blueberries

Pecans, roughly chopped

Broccoli

Red Onion

Roma Tomato

Dressing:

4 teaspoons honey

4 limes, juiced

1 teaspoon ground cumin

1/4 teaspoon garam masala 

Extra-virgin olive oil 

Sea salt and freshly ground black pepper

Combine dressing ingredients and chill in fridge while preparing salad, so that it can chill.

Place a few handfuls of spinach in a bowl or enough for each serving.

Cut apple, strawberries, broccoli, red onion and tomato into bite size pieces.

Place fruit on top of spinach

Sprinkle salad with chopped pecans.

Drizzle with dressing.

Quick Cinnamon and Cayenne Sweet Potato Fries

1 Bag Alexia Sweet Potato Fries, julienned
dusting of cayenne pepper and cinnamon

Place sweet potato fries in a single layer baking sheet.
Dust with cayenne pepper and cinnamon, to taste.
Bake in a preheated 400 degree oven for 20-25 minutes.


To make them crispy: Broil at the end for a few minutes (keep watch as they may burn!)

Serve with Mango BBQ Pulled Pork and Spinach Fruit Salad 

About 3 servings of sweet potato fries