Monday, August 23, 2010
I am not a salad eater. Really. I have tried in the past few years to learn to like salad though. Salads like this one however, make it easier all the time. This meal is another fast, satisfying and delicious idea for dealing with dinnertime now that school is back in session!
Remember that easy shredded pork I made in the slow cooker? Well, here is another idea of how to use that wonderful pork.
You could pretty much customize this salad to your liking and use whatever your favorite dressing is. I really love a creamy poppy seed dressing or just a simple vinaigrette. You could even easily make a blackberry vinaigrette like this one and get even fancier with your salad ingredients.
The version here is fairly simple and inexpensive. Plus, since it uses cold shredded pork left-over from the other recipe (modified below for the salad) this is possibly one of the fastest meals you'll ever make. I like to serve it with some warmed, crusty rolls (more on those soon!) with a little butter.
Slow Cooker Shredded Pork
1 5-6 lb pork butt or should roast, preferably boneless, but bone-in is fine too
3 cups orange juice or zest and juice from 3 large oranges
2 limes, zest and juice (optional)
3 cloves garlic, peeled and smashed and coarsely chopped (or just smashed)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Enough additional water to almost cover the roast
Season the pork roast with the salt and pepper. If using the citrus zest(s) rub that all over the meat as well. Place the roast in the slow cooker. Add the juice, garlic and water. Cover and turn the slow cooker on low heat for 8-10 hours or high heat for 5-6 hours. The roast is ready when it is falling apart in the slow cooker. Remove the pork to a large plate or dish and use two forks to shred and pull the meat apart, discarding any bits of fat. Serve as desired, hot or cold, in any of several uses. The possibilities are endless.
NOTE: For a sweet version of the pork combine the shredded pork in a large baking dish with 1/2 cup of packed brown sugar and 4 tablespoons of melted butter. Bake the pork in a 400 degree oven for 10 minutes until some edges brown, crisp and caramelize.
Shredded Pork Spring Mix Salad with Blackberries and Chevre
Baby Spring-Mix Lettuces or Baby Spinach, enough for each person (about 1 cup)
1/3 cup of shredded pork per salad
Handful of blackberries or raspberries
Crumbled Chevre, enough for each salad, about 1/2 ounce each
Whatever salad dressing you like
Croutons if you want
Candied Pecans or other nuts would be great too
Toss all toppings and salad together as desired and serve with crusty rolls or bread.