Shani's Farm / Recipe and Spring Specials

We think spring is finally here so we are having a Special on Pork Loin Chops!

$6.75 lb

Recipe of the Month

Since we are talking pork this month then we would like to share a fav of ours...Pulled Pork and Tangy Cole Slaw!

Ingredients

Dry Rub:

·                                  

·                                 3 tablespoons paprika

·                                 1 tablespoon garlic powder

·                                 1 tablespoon brown sugar

·                                 1 tablespoon dry mustard

·                                 3 tablespoons coarse salt

·                                 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt                                 

Cider Vinegar Barbecue Sauce:

·                                  

·                                 1 1/2 cups cider vinegar

·                                 1 cup yellow or brown mustard

·                                 1/2 cup ketchup

·                                 1/3 cup packed brown sugar

·                                 2 garlic cloves, smashed

·                                 1 teaspoon salt

·                                 1 teaspoon cayenne

·                                 1/2 teaspoon freshly ground black pepper

·                                 12 hamburger buns

·                                 1 recipe Spicy Slaw, recipe follows

·                                 Pickle spears

 

Directions

 

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on side                                                                                                                                                                                    

Spicy Coleslaw

Ingredients

·                                 1 head green cabbage, shredded

·                                 2 carrots, grated

·                                 1 red onion, thinly sliced

·                                 2 green onions, chopped

·                                 1 red chili, sliced

·                                 1 1/2 cups mayonnaise

·                                 1/4 cup Creole mustard(I use dejon)

·                                 1 tablespoon cider vinegar

·                                 1 lemon, juiced

·                                 Pinch sugar

·                                 1/2 teaspoon celery seed

·                                 Several dashes hot sauce

·                                 Salt and freshly ground black pepper

 

Directions

Combine the cabbage, carrot, red onion, green onions, and chili in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the Cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.