A few days ago, I made a picnic pork shoulder roast. Seven pounds of deliciousness. But there’s only so much of it you can eat just plain – even when you create different sauces to make it interesting. Since I’m allergic to gluten and most gluten-free breads aren’t good enough to make a good pulled-pork sandwich, we needed a new idea for dinner. Plus my doctor has been getting on me to reduce the number of high-glycemic index foods I’m eating, so I’ve been trying to avoid even the gluten free versions of bread.
Jeff broke down the remainder of the meat from the bone into shredded pork. Then we added Sweet Baby Rae’s Barbeque Sauce (my favorite sweet BBQ sauce) until the meat was just moist all the way through.
Then the challenge was to create a flavor profile that would blend with the BBQ sauce. We had a pound of portobella mushrooms and another pound of button mushrooms from our Haymarket trip that were needing to be cooked tonight or they wouldn’t last. We chopped them up and put them into our wok. We added a bunch of scallions, cleaned and chopped, and the rest of the ingredients below:
Ingredients
- 2 lbs of leftover pulled pork
- Sweet Baby Rae’s BBQ sauce
- 1 lb portobella mushrooms
- 1 lbs button mushrooms
- 1 bunch scallions
- 4 lbs of Spinach
- 1 Tbsp fresh ginger, peeled and minced
- 1/2 cup white wine vinegar (white wine would also work)
- 1/2 tsp of cumin
- Dash of curry
- 1/2 cup of orange juice (to brighten the taste)
- 1/2 tsp of lemon peel powder (totally optional)
- Sea salt and black pepper to taste
Add the spinach in last – you’ll probably have to do it in stages so that it can reduce in size as it wilts to make room for more spinach. At the very end, add in the salt and pepper to taste.
Heat the pork in the microwave until warm. In a deep bowl, layer the veggies on the bottom and the pork on the top. It’s not pretty, but it’s tasty!
There was a lot of leftover juice at the bottom of the pan, so we reserved this in a mason jar. I’m sure we’ll use it in something else in the next few days.
