Eating Well Fridays!
By | On Sep 07, 2012We are excited to add a new regular feature: Eating Well Fridays! Cooking and food is a visual experience as well as a gustatory one; we eat with our eyes first. Unfortunately, due to publisher limitations, Eating Well, Living Better was not able to feature as many photos as everyone would have liked. A solution: each Friday we will feature a photo, along with the page number of the recipe for dishes and variations. This week we start with a triple feature:
Doc’s Barbecue Spice Rub (p.274) was used to create this magnificent smoked pork shoulder (Boston Butt). It was heaped upon a roasted fennel, apple and jicama slaw and then topped with a variation of the peach mustard grilling sauce (p.258). Mango was substituted for peach to give this BBQ sandwich a uniquely tropical flare!
Slow smoked porkk BBQ heaped on roasted fennel, apple and jicama slow and slathered with mango mustard sauce. That’s a tropically twsited southern BBQ!
Start with this succulent slaw; roasted fennel, thinly sliced apple and jicama for the perfect base!
Top with a mango mustard grilling sauce! Now you can tropically adjust your attitude with a change of flavor latitude; ready for some serious pork!
