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PULLED PORK WITH PINEAPPLE BBQ SAUCE AND APPLE JICAMA SLAW

Photo & Recipe by Follow that Fork

Apple Jicama Slaw

This crisp, sweet slaw is the perfect partner for summer burgers, barbecue, tacos or just as a side dish. It’ll stay crisp for up to 5 days, too, so you can make it ahead!

Prep Time: 3h
Total Time: 18m
Serves: 6

INGREDIENTS

3 medium granny smith apples
1 lb jicama (usually 1/2 to 2/3 of one jicama root)
10 oz angel hair shredded cabbage (1 small bag)
3 tbsp. mayonnaise
6 oz Pineapple Turmeric Element Shrub
2 tsp. salt

INSTRUCTIONS

  1. Peel the jicama root. Quality makes a big difference with the jicama, so get one from a store with high-quality produce.

  2. Cut the jicama and apples (unpeeled) into very thin matchsticks. Toss these into a large bowl or gallon storage bag.

  3. Add in the remaining ingredients and toss to combine.

  4. Serve cold

PULLED PORK BBQ

Prep Time: 20m
Cook Time: 10h
Total Time: 10h 20m
Serves: 8

INGREDIENTS

1 tbsp. dry mustard
3 tbsp. smoked paprika
2 tbsp. sea salt
1 tbsp. black pepper
1 tbsp. garlic powder
2 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. liquid smoke
1/3 c liquid, such as beer, cider, broth or water
3 1/2 lb pork butt

INSTRUCTIONS

  1. Preheat oven to 225 degrees

  2. Mix together all of the spices in a small bowl. This will be your spice rub

  3. Coat the pork liberally on all sides with the spice rub

  4. Sear the pork on all sides in a dutch oven over medium-high heat, finishing with the fat side up

  5. Add 1/3 cup liquid to the bottom of the pot around the pork to deglaze. Mix the liquid smoke into the liquid in the pot just before putting the lid on

  6. Cook, covered, for 10 hours

  7. Let cool for about 20 minutes before pouring out the liquid. Then shred the pork roughly.

  8. Serve immediately or store in an airtight container in the fridge.

 

PINEAPPLE SHRUB BARBECUE SAUCE

This sweet and tangy sauce has just a little heat to it

  • Prep Time: 5m

  • Cook Time: 5m

  • Serves: 6

INGREDIENTS

  • 1/2 c ketchup

  • 1/3 c brown sugar

  • 1/3 c Pineapple Turmeric Element Shrub

  • 2 tsp. garlic powder

  • 2 tsp. onion powder

  • 2 tsp. smoked paprika

  • 1 tsp. seal salt (smoked, if you have it)

  • 1 tbsp. worcestershire sauce

  • 1/8 tsp. cayenne pepper

INSTRUCTIONS

  1. Whisk all ingredients together in a small saucepan over medium heat

  2. Continue whisking while the mixture begins to bubble and thicken

  3. Remove from the heat once the sauce is thick, about 3 minutes

  4. Store in an airtight jar or bottle in the fridge

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