What’s Cookin’ Wednesday is back in action! Because I left you for awhile I have two recipes to share with you today. Both of them are yummy and I’m actually really proud of myself because I made them up by adapting a couple recipes that I found. I’m especially proud of the pulled pork because I got the thumbs up from Ben (my hubs). He’s been craving pulled pork and I was thinking of a traditional tomato-based BBQ pulled pork, but he wanted vinegar-based. He told me this AFTER we went grocery shopping. Luckily, we’re pretty heavily stocked on basics and I was able to pull something together. I hope you enjoy!
Slow Cooker Pulled Pork, Eastern NC Style (Vinegar Based)
- 2lbs pork tenderloin
- 1/4 cup apple cider vinegar
- 1 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup Eastern NC BBQ Sauce
- Place pork in the slow cooker and season with salt, vinegar, garlic powder and onion powder. Cover and set to high 6 hours. Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside.
- Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce. Cook on high one more hour.
- Place on bun or eat alone!
Fresh Corn Salad adapted from Better Homes & Gardens
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 ears fresh corn
- 1/2 cup cucumber, seeded but not peeled, diced
- 1/2 cup cherry tomatoes, halved or quartered
- 1/2 tsp sea salt
- 1 to 2 cups small arugula leaves
- For dressing, in a glass bowl, whisk together vinegar, sugar, the 1 tsp. kosher salt, and black pepper until sugar is dissolved. Allow dressing to stand while preparing salad.
- For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
- At serving time, transfer corn mixture to serving bowl. Season with 1/2 tsp sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately.