Pulled Pork, Two Ways

Pulled Pork Sandwich

Spicy Pulled Pork (use the BBQ sauce in the recipe or try this or this)

Coconut Flour Buns*

 

 

Adjustments to Spicy Pulled Pork:

1. Transfer roast (I used a bone-in roast and didn't trim the layer of fat off the top...moist and delicious!) to a ziploc bag, add spice rub, rub spices into pork, seal bag, and transfer to the fridge. This will keep things clean and easy. 
2. Let the roast marinate overnight, for optimal flavor. 
3. Once roast is finished cooking (5+ hours), shred the pork and transfer to a pot, add BBQ sauce, and cook for about 15 minutes to let sauce and pork meld together.**

**If you're going to use some of the leftover pork for the salad, set it aside before this step.

Adjustments to Coconut Flour Buns:

1. Scoop dough onto a silpat-lined baking sheet and bake at 325F for 20-25 minutes, until slightly puffed and cooked through. 
2. Slice in half and serve with shredded pork. Buns can be made up to 2 days in advance (stored in the fridge); toast or warm slightly, before serving.

*Using a standard-sized ice cream scoop will produce six larger (versus slider-size) buns. 

Pulled Pork Salad w/Blackberry Vinaigrette

Spicy Pulled Pork (just use the shredded pork and omit BBQ Sauce)

Mixed Greens

Grapefruit, peeled and cut into segments

Blackberries

Sliced Avocado

Blackberry Vinaigrette (recipe follows)

Blackberry Vinaigrette

6 Blackberries
Juice of 1/4 Grapefruit
2T. Avocado Oil (or Olive Oil)
Pinch of Sea Salt

Add all ingredients to a mini chopper, blender, or food processor and blend until smooth.
Makes about 1/4 cup.

The salad recipe was inspired by a bowl of blackberries that Scott was munching on and the leftover pork I had sitting in the fridge. I knew that I enjoyed the flavor of pork and blueberries, so I thought this would work...it did. The sweetness of the blackberries and the tanginess of the grapefruit helped to cut through the richness of the pork, making for a perfect flavor combination. Try it!


I have all of my veggies cleaned and chopped in the fridge, so this salad took just minutes to prepare. And, if you don't have a mini chopper, I recommend you go out and get one...they make chopping (onions, herbs, garlic...) and sauce prep quick and easy.