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Ingredients Jump to Instructions ↓

  1. 4 sweet potatoes, medium size cut in 1-inch cubes

  2. 6 ounces pulled barbecue pork

  3. 2 roasted corn, cut off the cob

  4. 2 tablespoons cilantro , roughly chopped

  5. 2 scallions, chopped, green part only

  6. 1/2 cup red onions, diced Queso Fresca

  7. 1 1/2 cups your favorite barbecue sauce

  8. 1/4 cup rice wine vinegar

  9. 1/2 cup water

  10. 1 teaspoon cumin

  11. 1 tablespoon chipotle peppers in adobo , minced Salt and pepper

  12. 1 white onion , large

  13. 1/2 cup buttermilk

  14. 1 cup flour Salt and pepper

Instructions Jump to Ingredients ↑

  1. Season a pork shoulder with barbecue spice. Let stand for 1 hour. Smoke the pork shoulder for about 4 hours or until it reaches 160 degrees internal temperature. Cool and pull the pork by hand. Set aside until you toss salad. Peel, cut, and season the sweet potatoes with salt, pepper and vegetable oil. Roast the sweet potatoes in a 375 degree oven until browned and tender (about 30 minutes). Let cool to room temperature. Roast the corn on the cob in a 375 degree oven until lightly browned. Cool and cut off the cob. Whisk all ingredients together. Soak the onions in buttermilk for 1/2 hour. Mix flour with salt and pepper. Drain the onions and dredge them in flour. Fry the onions in vegetable oil until crisp and golden brown. Use the fried onions to garnish. Toss all the ingredients together, taste and adjust the seasoning. Garnish with the queso fresca and the fried onions. Serve immediately.

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