The other day, when Larry was busy smokin’ his meats, He’s Smokin’ Again one of the things he smoked was a big pork shoulder. That took about 10 hours to cook, but once it was done it came out so good. It was very moist and tender, and full of flavor.
After it cooled, we pulled it and shredded it. We will be eating it in many ways. We put some in the freezer for later and gave some away to a friend of ours when he came over for a quick, impromptu lunch. One of the ways I served it was by making it into a salad with a sun-dried tomato vinaigrette. The weather is getting warmer, so salads are making their way back into our menus once again. It was a delicious salad that was perfect for a warm day.
It was a quick, easy salad, AND I got to use us some leftovers, which as you all know, makes me of so happy. 🙂 For the salad, I used red leaf lettuce, 1 heirloom tomato, shredded cheddar (for Larry’s salad), green onions, shredded pork and my leftover peppers and mushrooms then topped it with some roasted pepitas (for mine). The dressing was super easy to make too and went very well with the salad. I served it with a cool, citrusy white blend. A perfect light dinner out on our beloved deck, on a nice Spring day. Life is good.
Sun-Dried Tomato Vinaigrette
1/3 cup of sun-dried tomatoes in oil
1 tsp black pepper
salt to taste
1 TBSP garlic
1/3 cup white balsamic vinegar
1/3 cup olive oil
1 tsp sugar
Mix everything together in a food processor until is is well blended and the tomatoes and shallot are ground up.
This is good as a salad dressing or you can also use it as a marinade for meat too. It’s easy-peasy and delicious.
Stay safe and stay well Everyone. ‘Til next time.