Tuesday, March 13, 2012

Cajun Pulled Pork w Grilled Cabbage & Peppers

First I have to warn you by saying this is the best pulled pork I have ever eaten.  I cooked it in my Celebrating Home Bean Pot which has it's own way of slowly reducing the juices and putting a ridiculously delicious crust over the whole roast.  It was a ridiculously nice day outside so we had to fire up the grill.  With the meat already cooked we decided to grill up a big batch of basil dijon veggies.  Yum!

That rich crust you see is all from the bean pot:  no fuss required!

Cajun Pulled Pork Ingredients:
4lb pork shoulder or boston butt roast
2tsp cumin
2tsp garlic powder
2tsp onion powder
1tbs red pepper flakes
1tsp black pepper
1 yellow onion, thinly sliced
1tbs butter
2c beef stock

Grilled Veggie Ingredients:
1 head cabbage, cut into wedges (leave core intact)
4 mixed peppers (I used 2 bell peppers both green and red and poblano peppers), cut in half with stems and seeds removed
3tbs extra virgin olive oil
1/4c dijon mustard
2 cloves garlic, finely shredded
1tsp basil
pinch sea salt

1. Preheat oven to 350F.  Mix pork seasonings in a small bowl then spread evenly all over pork.  Place pork in a bean pot or dutch oven.  Top with onion and butter.  Pour stock over the top.  Place in the oven and cook 5 hours or until pork is fork tender.
2. When the pork is done, fire up your grill to medium high heat.  Mix oil, mustard, garlic, basil and salt in a bowl.  Using a pastry brush, brush the mixture over both sides of the peppers and cabbage wedges.
3. Place veggies on the grill and cook until soft and blackened on one side.  Flip and cook the other side (about 5 minutes per side).  Brush any extra sauce on the veggies before serving.
4. Serve pulled pork with a big pile of veggies and dig in!

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