Try Rhubarb Pulled Pork on your Fork

Photo-pulled pork Rhubarb is the first ‘fruit’ to ripen in our northern clime and it’s tart and tangy flavor remains a summer staple all season long. After the raspberries dry up and the apples fall from the tree, rhubarb remains available, like a childhood friend you just can’t shake, until frost finally droops into a drowsy winter slumber. While generally exiled to the realm after dinner pie-dom rhubarb has silently and almost imperceptibly claimed it’s place in the sophisticated world of entrees. When paired with pulled pork, Rhubarb makes this one meal that will have your dinner guests glad they picked up the fancy wine on the way over. Rhubarb pulled pork is a delicious, full-bodied meal that’ll have everyone toasting to the summer fruit’s cross over from sugary sweet treat to the big boy world of savory flavor. This meal takes time to prepare but it is sooooo worth it.

Pulled Pork:

10 stalks rhubarb, diced into 1/2 inch sections

4 onions, cut into rounds

1 tsp salt

1 Tbsp sugar

1/4 c. sugar

3 Tbsp oil

1/2 c. water

4 lb. pork roast

6 buns

Cool Coleslaw:

Bag of shredded cabbage or 1/2 cabbage, shredded

Dressing:

1 shredded apple

1/4 c. mayonnaise

1/4 c. sour cream

1 Tbsp white wine vinegar

1 tsp poppy seeds

1 Tbsp pickle juice

Place a large pot over medium heat and warm up the oil. Put the onions in and let them cook, stirring every now and then until they start to brown a little. Sprinkle in 1 Tbsp sugar and keep stirring until the onions are browned all over. Remove from heat and pour onions into crock pot. Pour 1/2 c. water into the onion pot and scrape up all the delicious brown flavor. Pour the brown water into the crock pot as well. Plop in the rhubarb and add the salt and 1/4 c. sugar. Add the pork roast and set crock pot to low for 8 hours or high for 4. If it’s hot out and you’d rather not have heat in the house, just plug the crock pot in outside. You’re neighbors will love you for it! When the roast is cooked and nice and tender, lift it out of the crock pot and proceed to pull it apart with two forks. Return the pulled pork to the crock pot and stir everything together. Assemble the ingredients for the coleslaw dressing and then toss with shredded cabbage. Eat the pork between two toasted buns and accompanied by the cool coleslaw

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