-Amanda
(Original recipe here)
1 boneless pork shoulder (Boston butt) about 3 lbs, excess fat removed
Rub:
- 2 tbsp dark brown sugar
- 1 tbsp paprika (I didn't have any, so I used chili powder)
- 2 tsp kosher salt
BBQ Sauce
- 1/4 cup vegetable oil
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 onion finely minced (I used a yellow sweet onion)
- 2 tbsp minced ginger
- 1 serrano pepper (I ended up using chili flakes since my serrano pepper didn't make it home from the grocery store!)
- kosher salt to taste
- 2 cups of mango puree (I bought frozen mango, thawed it and pureed in my blender)
- 1/2 cup fresh lime juice
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
Brioche rolls or wheat tortillas
Rub: Combine the rub ingredients, in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use.
BBQ sauce: In a large saucepan, warm the oil, over low heat, until hot and shimmering. Add the cumin and fennel; they should splutter upon contact - be careful! 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. Taste and season.
Add the pork shoulder to the saucepan, coating it with the sauce. Cover, and gently simmer until the pork falls apart easily, stirring and turning often, about 3 hours.
Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve.
Apple-Lime-Slaw
(Original recipe here)
The orignal recipe makes 4-6 servings, I reduced it down to make just enough for our wraps this evening, and I didn't add the peanuts since I wasn't using it as a side, but as a topping.
drizzle of honey
1/2 lime, juiced
smidge of ground cumin
smidge of curry powder
1/2 tsp olive oil
salt & pepper
1/2 cup shredded cabbage
1 small apple sliced into thin matchsticks
Whisk the honey, lime juice and spices together in a small bowl. Slowly whisk in enough extra-virgin olive oil to emulsify the dressing. Season with salt and pepper, to taste.
Combine the cabbage and apples a bowl. Add the dressing and toss well. Serve.
Combine the cabbage and apples a bowl. Add the dressing and toss well. Serve.
I made Maddie and Izzie's into quesadilla's so it was easier for them to hold. |
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