I love barbeque. LOVE IT. I even waited tables in a BBQ joint back in the day. And, yes, I STILL eat it. I am including lots of recipes in this post. My pork shoulder and sauce require chili powder (which I make at home), a BBQ spice rub, and BBQ sauce. All are homemade, and links are in this post. I add a little cayenne to my sauce and I use the maximum vinegar…this recipe is very friendly to improvisation. For more great recipes for grassfed meat, consult the The Grassfed Gourmet Cookbook: Healthy Cooking & Good Living with Pasture Raised Foods’>Grassfed Gourmet.
We had a 3-4 pound pork shoulder from our farmer, (organic, pastured), and I prepped it by thawing, rubbing with the spice rub, letting it sit for 30 mins or so and then pressure cooked it for 1.5 hours in 30 minute increments, adding water between those increments. Otherwise, you could crock pot it for a day, or roast it, but we were on a schedule . I had not allowed a full day for cooking in this case, and with a pressure cooker I didn’t have to.
I also make homemade coleslaw which I slather all over my sandwich. That’s a simple mix of shredded cabbage and carrots and homemade slaw dressing, which is really easy to throw together. First, make mayonnaise by adding a pastured egg (NOT grocery store—those shells are porous, and the hygiene is sketchy—do NOT try this if you don’t know exactly where your eggs came from) and the juice of a lemon to the container of a food processor with the blade inserted. Then drizzle 1-1.5 cups of oil into the mix and watch the miracle happen: additive free mayonnaise! You’ll want the mixture really thick, and to get there, add more oil until it looks right…thick and creamy. For fermented mayo (better on the system) consult Sally F. in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats’>Nourishing Traditions.
To transform this mixture into slaw dressing, add 4 T raw cider vinegar and 1T maple syrup. Adjust to taste with extra vinegar or sweetener, toss with your cabbage and carrot, and you are done.
I serve this on sprouted grain rolls or a multigrain roll, garnish and add a Virgil’s Cola (thank you Eden) for a real treat. We got at least 3 meals out of this one cooking event this week.
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