The Primal Belle Posted September 6, 2018 Share Posted September 6, 2018 Serves 2 For the pork 1 lb pork shoulder (you’ll probably have leftovers) Salt and pepper For the tostone buns 1 large green plantain Garlic salt to taste For the chutney 1 Fuji or other red apple, roughly chopped 1 ½ cups water ½ tsp red pepper flakes For the slaw 1 heaping cup of sliced green cabbage 1 Tbsp compliant mayo 1 tsp golden or white balsamic vinegar For the guacamole 1 mashed avocado Garlic salt to taste Pepper to taste Lime juice to taste For the BBQ sauce 1 6 oz can of tomato paste 1/8 cup of balsamic vinegar (I use the Grand Reserve brand for the best flavor and consistency) 1 tsp compliant Liquid Smoke 1 tsp compliant Dijon mustard 1 tsp coconut aminos ½ tsp dried onion flakes ¼ tsp garlic salt 2 tsp grape juice Pork instructions First, put your pork shoulder in a cockpot, liberally sprinkle salt and pepper, set to low and cook for at least 8 hours. When done, shred with two forks. Tostone instructions See recipe here (link to my website post) Chutney instructions In a saucepan, combine apple, water and red pepper and bring to a boil, then reduce to medium heat. When the apple becomes tender, mash with a potato masher and continue to let it reduce down until the water is gone and chutney is thick and chunky. Slaw instructions In a small bowl, combine your mayo and vinegar and whisk. Add your slaw and toss. If it seems a little too “wet” add a bit more sliced cabbage. BBQ sauce instructions Combine all ingredients in a small bowl and whisk together. Tweak individual ingredients to your preferred taste. For the finale, layer the pork, chutney, guac, slaw and BBQ sauce between the tostones and enjoy! From my website: http://theprimalbelle.com/?p=471 Link to comment Share on other sites More sharing options...
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