With summer on it’s way today’s recipe is a meat eaters delight. I got this recipe from my neighbors who are avid cooks. They made this last year for 4th July and I’ve been wanting to make it since but they were keeping the recipe very tightly held….apparently not tight enough! Their’s was as a sandwich so to make it a little lighter I decided to go with the lettuce wrap approach. The slaw just adds a little tangy crunch. This is perfect for a barbecue or if you have some buddies comin’ round for the world cup you’ll be set.
2 lbs organic/grass fed pork loin
1 head of Bibb/Butter lettuce
PORK RUB RECIPE:
1/2 tsp dried sage
2 tsp dried thyme
1 tsp dried mustard
2 tsp paprika – preferably smoked
1/2 tsp ground cumin
1 tbsp fresh parsley – chopped
1 tsp fresh rosemary – chopped
1 1/2 tsp salt
1 tsp ground black pepper
1/2 cup olive oil
1 quart low-sodium chicken stock
1 quart fat-free, no calorie water
1 cup shredded red cabbage
1 cup shredded carrot
1 cup jicama – peeled, sliced, cut into thin strips
1 cup red apple – cut into thin strips
1/2 cup olive oil
1 tbsp wholegrain mustard
1 tsp apple cider vinegar
Put all vinaigrette ingredients in a small container and close the lid. Give it a good ol’ shake. Taste and adjust seasoning if needed.
Mix all rub ingredients together in a mixing bowl. Add pork and coat evenly massaging marinade into meat. Cover and refrigerate for at least 3 hours up to overnight.
Preheat oven to 375°F.
Remove pork from fridge 1 hour before cooking so as to let return to room temp. Place loin in an oven proof dish along with braising liquid. Cover and cook for 2 hours or until meat falls apart.
Once cooked, using 2 forks, shred the pork apart.
Mix the shredded meat into the braising liquid and hold until ready to chow. Using the inner leaves of the lettuce as cups assemble just like the photo.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.