A Twist On Traditional BBQ

I always enjoy good BBQ. I was in the mood to make pulled pork this past weekend, with my homemade sugar free, and corn syrup free BBQ sauce. I purchased a 2.5# pork shoulder and smothered it in sea salt, freshly ground black pepper and my own fennel and orange rind salt rub. I worked this in, and let it sit for a while. Then slow cooked it all day with some Worcestershire basting sauce.


I also pulled the sourdough starter out of the fridge and made a yummy batch of homemade sourdough buns to eat the BBQ on. As my starter gets older, the tang of the flavor gets better with time. From my perspective, nothing beats homemade rolls, no matter what kind they are.


My BBQ sauce recipe has all sorts of things in it from Dijon mustard, to tomato paste, cinder vinegar, lots of onions and garlic, and cayenne pepper. I sweeten it up with a combination of honey and molasses. This way I'm keeping the unnecessary refined sugar and syrups out of my system. Holly and I also like our BBQ with good sharp cheddar cheese on it. We like the Kerrygold Dubliner Irish cheese best. It is sharp cheddar with a light sweetening of honey.


We rounded off the meal with a big tossed green salad. I also marinated some heirloom tomatoes and made a potato salad. Instead of a traditional mayonnaise based salad, I like to roast a whole head of garlic. I then squeeze out the caramelized bulbs and whisk that up with best quality olive oil, some good white wine, and lots of fresh herbs. Yesterday I decided to use fresh parsley, dill and basil. Lots of sea salt as well. We had an amazing meal, and were able to enjoy the company of good friends as well while we ate. I hope Patrick was able to get his fill of "yummy pig" yesterday.