Week 27 – BBQ

Fourth of July, fireworks, and BBQ…probably one of my favorite holidays!  This year I decided to run the Peachtree Road Race 10k, so that left me with no energy to try something new BBQ wise for the holiday.  So I planned for a pulled pork BBQ for our Thursday night dinner, but with a twist…a Thai twist!

The idea was to use very basic Thai seasons to slow cook the pork in the crock-pot with some coconut water and coconut milk.  Then it’s sauced with either a peanut or hoisin-chili sauce.  Next, I topped it with a very simple Asian slaw.  And of course, no pulled pork is complete with some cornbread!

In the second frame, it took a lot of willpower to not open that and get a whiff and small taste (the place smelled very delicious upon my return from work).

I’m gonna start getting plates just for certain plating situations.  This plate was obviously too large. =p

Thai Pulled Pork
1⁄4 cups total of equal part chicken broth and coconut water
1 tsp sugar
1⁄4 cups chopped cilantro
2 tsp lime juice
3 lbs pork shoulder or Boston butt
salt & pepper
1⁄4 cup finely chopped shallot
2 cloves minced garlic
3⁄4 cups coconut milk (coconut water?)
1 tbsp minced ginger
  1. Mix the salt and pepper together in a small bowl and rub all over the roast.
  2. Brown the roast on medium-high heat and then place the roast into the slow cooker.
  3. Use the fat in the pan to cook the shallots.
  4. Stir in the garlic and ginger and allow to cook for 1 minute.
  5. Add the chicken broth/coconut water and sugar and bring to a simmer.
  6. Stir in the cilantro and lime juice and then pour the contents of the pan over the roast in the slow cooker.
  7. Cook on low for 8 hours or until its super soft and falls apart.  Skim off the fat.
  8. Shred the pork then stir in the coconut milk.
  9. Heat on high for 20 minutes.
Asian Slaw
shredded napa
thin sliced cucumber
matchstick carrots
thin sliced red pepper
1/8 C lime juice
1/8 C soy sauce
1/2 tsp seasame oil
1 tbsp rice wine vineger
1 tbsp brown sugar
salt and pepper
  1. Mix them all up! I did it an hour or so before hand and let it chill in the fridge.
Hoisin-Chili Sauce
Thai chili
Peanut Sauce
1 tbsp honey
1/8 cup olive oil
1/4 cup rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
1/2 teaspoon Sriracha sauce

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