Shredded Pork with Pistachio Apple Salad

IMG_1792Here is a super easy, perfect for summer dinner that doesn’t heat up the kitchen.  NomNomPaleo’s Kahlua Pig recipe is super easy to make in the slow cooker overnight. You can also do Kahlua Pig in a pressure cooker in less time.

Cook up a batch of Easy BBQ sauce and chop up apples, endive and pistachios for a crisp, yummy summer salad and dinner is ready in about 30 min.

Shredded pork doesn’t get much easier than this:

  • approx 5 lb pork roast (I’ve used both bone in and boneless pork shoulder and thought the bone in had a bit more flavor)
  • 3 slices bacon
  • tablespoon sea salt
  • 5 garlic cloves (optional) – I usually skip the garlic

Line the slow cooker with 3 slices of uncooked bacon.  If using garlic, cut slits into the meat and tuck the garlic inside.  Salt the roast all over and place into the slow cooker on top of the bacon.  Cook on low for about 16 hours.  This usually ends up being more like 20 hours for me as I start it at night before going to bed and take it out when I get home from work the next day.  Remove the pork from the slow cooker and shred with two forks.  You can either use it for dinner that night or put it in the fridge to heat up in the next day or two.  I also LOVE heating up some leftover shredded pork in a skillet with ghee, then adding a couple of over easy eggs for breakfast.

The BBQ sauce can be made ahead too and reheated or make it just before dinner.  It only needs about 30 minutes to cook and can simmer while you make the salad.

Pistachio Apple Salad from NomNomPaleo cookbook:

  • 3 medium endive heads, thinly sliced crosswise (about 3 packed cups)
  • 2 medium Gala, Fuji or Honeycrisp apples, peeled, quartered, cored and thinly sliced
  • 1/4 cup Honey Mustard Dressing (I used the whole recipe which was just a bit more than 1/4 cup)
  • 1/2 cup roasted and salted pistachio nuts, shelled and chopped (I bought these already roasted and shelled from Whole Foods, then just roughly chopped them)
  • salt and pepper

Combine the endive,  apple slices and pistachio nuts in a large bowl.  Add dressing and gently toss together with your fingers.  Add salt and pepper to taste.  Store leftovers in the refrigerator.

Honey Mustard Dressing (this would also make a good chicken marinade!):

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Whisk everything together in a small bow.  Use immediately or refrigerate for up to 3 days (shake well before using).

I am grateful each day for wellness, happiness and the opportunity to share with you.