1 ea 4 ½ to 5 lb pork shoulder
2 C Sweet Baby Rays BBQ Sauce
2 ea medium Vidalia onions, thinly sliced
4 ea medium garlic cloves, thinly sliced
1 C low sodium chicken broth
1 Tblspn brown sugar, packed
1 Tblspn McCormick chili powder
1 Tblspn McCormick smoked paprika
1 Tblspn kosher salt
½ tspn McCormick ground cumin
¼ tspn McCormick ground cinnamonPreparation:
Preheat grill to medium high and oven to 250 degrees.
Combine all the dry ingredients in a bowl and mix well Pat the pork shoulder dry with a paper towel. Rub the spice mixture all over the pork and let set for 10 to 15 minutes.
Place pork on the hot grill, and brown on all sides. This process should form a crust on the pork.
In the bottom of a pan place the onions and garlic in an even layer. Lay the pork on top of the onion and garlic and pour in the broth. Fill the pan 2/3 of the way with water. Cover the pan with film and foil and cook slowly 6-8 hours at 250 degrees.
Remove the pork to a cutting board, if there is a bone discard it. Begin shredding the pork using 2 forks and tearing it in to bite size pieces. Discard any large pieces of fat. After the pork is shredded, you can place it back into the juice it cooked in or simply mix it with Sweet Baby Rays BBQ sauce. Strain the fat from the top of the juice mixture for a great dipping sauce.
The onions can be caramelized for a great topping for pulled pork sandwiches! Serve with a slaw or fresh fruit salad for a wonderful and flavorful summer meal! Enjoy!
Cucumber Cantaloupe SaladIngredients:
1 ea ripe cantaloupe
2 ea large cucumbers
½ tsp kosher salt
8 oz feta cheese, crumbled
1 Tblspn mint leaves, very finely choppedHoney Lime Dressing
¼ C olive oil
2 Tblspn white wine vinegar
1 ea lime, juiced
2 Tblspn honey
Kosher salt and coarse black pepperPreparation:
Clean cantaloupe and cut into chunks. Half the cucumber, seed it and thinly slice into quarters. Place the melon and cucumbers in a colander and sprinkle with ½ tsp of kosher salt. Toss gently with your hands, let drain for about 10 minutes
Place the melon and cucumbers in a salad bowl add mint and the feta crumbles.
Place all the dressing ingredients in a lidded jar and shake vigorously.
Pour over the salad, toss gently and serve cold!
We all have cucumbers readily available all summer long. This is a salad with the cool fresh flavors you want in the summer months! Serve it with any grilled dish as a complimentary side on a hot summer afternoon or evening! Enjoy!