Sweet citrus. This was a lot of work; even using a slow cooker, but well worth it. I’m not much of a BBQ girl. Imagine that! It has to be really yummy BBQ for me to like it.
I did a little Internet search to find a qualifying pulled pork recipe. My inspiration came from Bobby Flay‘s Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise. That’s a mouth full. Check out his recipe. It’s awesome, but I’m not as talented as this man. Hell! I had to Google Jicama.
Of course I changed it a little bit. Actually, I changed it a lot, but the inspiration is still there. Thanks Bobby. Love. You.
Let’s get started. Grab two Bluemoons, and turn up the iTunes.
First, get a pork roast. Toss it in your warming crock pot. Take 1/2 cup of fresh oregano leaves, eight garlic cloves, 3/4 cup of EVOO, some sea salt and grind it together in a blender. Put it over the pork roast.
Looks like something from Untold ER Stories.
Add in a 12 ounce jar of red raspberry jam, 1/4 cup of Dijon, and 1/2 cup of Bluemoon pale ale. Add in a zest from one large orange. Squeeze in two small fresh limes, and lots of fresh ground pepper. Let it cook for about seven hours on low, or until the pork pulls apart nicely. My friend Monica told me to cook it while I slept. Great idea. Or, you can do this while you are at work, but I’m not a big fan of leaving appliances plugged in while I’m not home.
Next up…
Chipotle Mayonnaise. This is the cherry on top. Mix it in a grinder/blender two small chili peppers, squeeze in one fresh lime, and 3/4 cup of low-fat Hellmann’s mayo. I like it spicy, but this was not spicy enough. When I make this again, I’m going to use two more chili peppers. And, if that’s not hot enough, I’m going to add in hot sauce – Damn it!
Let the ingredients party together for a night or two.
Coleslaw topping. Bobby Flay, God love him, uses all kinds of fresh veges that I never knew existed. His job is cooking, but I worked the next day, so I did a little improv. Use two bags of coleslaw mix and add in a half of red onion. Done!
For the dressing I used one large fresh squeezed orange, two packets of Truvia, two tablespoons of honey, and lots of fresh ground pepper, and some sea salt. Toss it in a baggie for a few hours. It’s also good overnight, but can become wilted. Still good.
The bread. I used Tuscany style ‘Tear and Share’ bread from Giant Eagle. Oh My God! So, moan-worthy. It’s perfect for small sandwiches.
The finale…
Toast your bun, top with pork, slaw, mayo. Ah! Sweet pork.
For the calorie conscience, serve it in a whole wheat wrap.
As my ex-brother-in-law would say, “Good Groceries!”
Did you drink the second Bluemoon I told you to grab? Good for you! Grab another and drink and eat and be merry.
I served the leftovers to a few coworkers and they absolutely loved it. Thank my lucky stars because this took me two days. Whew!
If you try it, or if you do something different, let me know; because this girl likes to eat.
Thanks for reading.