Garlic Pulled Pork
Pulled pork is an American classic and can be prepared easily, but it does take some time to do it right. Pulled pork comes from the shoulder of the pig, often times referred to as the butt (the upper portion of the shoulder). The butt contains a lot of fat and connective tissues which contributes to moist, succulent meat when treated with a “low and slow” cooking method. Many people drown pulled pork in some form of BBQ Sauce, but this recipes subtlety enhances the meat’s natural flavors.
- 1 pork shoulder, about 4 lbs
- 1/2 tsp cumin
- 1/2 tsp paprika
- 2 Tbsp Brother Bru Bru’s Chipotle Sauce
- 6 garlic cloves, peeled
- Juice of 1 lime
- 1/2 cup of cilantro
- 1 onion
- 2 bay leaves
- Sea salt and freshly ground black pepper to taste
- Preheat your oven to 250 F.
- In a bowl, combine the lime juice with the cumin, Bru Bru Sauce, cilantro and sea salt and pepper to taste.
- Rub the spice and lime juice mixture all over the pork.
- Make six small incisions on the pork shoulder and insert a garlic clove in each of them.
- Place the sliced onion in the bottom of a roasting pan with the bay leaf and the pork shoulder on top. Cover tightly with foil.
- Place in the middle of the oven to roast for about 4 hours, until the meat falls apart very easily when pulled with a fork.
- Remove from the oven and let rest, covered, for 15 minutes before pulling out the delicious pork and serving it with its own juices.
Zucchini is a good example of a summer squash that’s usually really easy to grow in a small garden. Often times you have so much zucchini in your garden you can’t even give it away! It is a very versatile vegetable that can be used in a multitude of preparations. Kids (and my husband) are not the biggest fans of this vegetable, but this preparation, with its the crispy texture and buttery flavor, usually wins them over.
- 2 medium zucchini
- 1 tsp salt
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 egg
- ½ cup almond flour (optional)
- ½ tsp baking powder
- Coconut oil or clarified butter, for cooking
- Begin by using a large-scale grater to grate your zucchini. You want to avoid creating small, thin strands, as the zucchini could get mushy upon frying.
- Once grated, place in a bowl and toss in the salt. Allow the zucchini to sit in the salt for at least 10 minutes. Then, extract any excess water from the zucchini (if you have never done this before, I am sure you will be surprised at how much water there actually is!). The easiest way to do this is to place the grated vegetable in a large piece of cheese cloth and wring it out.
- Return the zucchini to a large bowl and combine with the green onions, garlic, egg and baking powder. You could use almond flour, as it really helps in keeping the cakes from crumbling a apart, but you can also do without.
- Once everything has been mixed, form cakes of about 2 to 2.5″ in diameter out of the mixture.
- Place a large skillet over a medium-high heat. You want to allow the skillet to really warm up prior to adding any cooking fat to the pan.
- Add some of your chosen cooking fat to the pan, just enough to coat the surface of the skillet and then place the zucchini cakes in the pan. Allow them to cook for about 3 to 4 minutes on each side, just enough so that they are crispy and golden brown.