We are surrounded by a plethora of outstanding local offerings here at the market, and we don’t just mean the strawberries and asparagus. No, we have some pretty amazing people here too. If you frequent the market, you know just what we’re talking about. From farmers to artists to chefs, they bring a wealth of passion, knowledge, and experience that is unparalleled. And we’re very lucky to have Mike Soucy from Spragg’s Meat Shop on our team. A trained chef, passionate gardener, obvious foodie, and a new small business owner himself (Seed + Soil is a small urban garden specializing in a unique mix of common and uncommon greens, vegetables, and herbs supplying ten lucky subscribers with weekly produce through the summer months). Neat idea hey? We’re happy to say he’s sharing his knowledge and love for food with you too, here on our blog! Not to mention his better half, Blair, is one heck of a photographer. (All photos courtesy of Blair Marie Photography).
While this recipe is slightly more involved than our previous features, we are sure you will find it delicious and still simple enough to whip up on Saturday while the sun is shining and your friends are laughing in the backyard.
So let’s get started.
Mainly Market-Sourced Ingredients
Pickled rhubarb and jalapeños
Pulled Spraggs pork shoulder
Grilled green onion sauce
8 tostadas (which is just 8 fried tortillas)
Chives (fresh, to garnish)
2 fresh lime (cut into wedges)
To Make the Quick Pickled Rhubard and Jalapenos:
3 rhubarb stalks (sliced) from Cherry Pit
4 jalapenos (sliced) from Gull Valley Greenhouses
1 cup water
1/2 cup rice wine vinegar
6 tablespoons sugar
2.5 teaspoons salt
Bring water, vinegar, sugar and salt to a boil and allow to cool until lukewarm. Add liquid to sliced rhubarb and jalapenos. Yup, it really is that easy. These are ready to eat immediately, but will get better over time in your refridgerator.
1kg Pork Shoulder
1 onion (peeled and quartered)
8 cloves of garlic (peeled)
2 sprigs of thyme
1 can or bottle of beer
salt and pepper
1/2 cup BBQ sauce (we’re fans of Big T’s BBQ Sauce)
Preheat your oven at 325F; alternatively, you can roast the pork shoulder on indirect heat of a 325F barbecue. Generously season the pork shoulder, add to the pan or slow cooker with onion, garlic, thyme and half the can of beer. Cook for 5hrs or until tender(almost falling apart), turning meat every hour and adding more beer if pan is dry. Remove thyme, shred pork with your fingers or two forks, add in your BBQ sauce and mix well.
To Make the Tostadas: (ingredients from Los Chilitos)
8 corn tortillas
Canola or Grapeseed Oil (for frying)
Deep fry tortillas in 365F oil for 2-4 minutes until lightly browned and crispy. Remove from oil and sprinkle with salt. We understand that some people just aren’t thrilled by the idea of frying. Some people are scared of hot oil. And some just want a slightly healthier option. And for these people, we say don’t let the tostada scare you off, a soft tortilla is a beautiful substitution!
To Make the Grilled Green Onion Sauce: (ingredients from Blush Lane Organics)
250ml Greek Yogurt or Sour Cream
6 green onions (grilled and chopped)
3 garlic cloves (minced)
1 teaspoon ground cumin from Silk Road Spice Merchant
Worcester Sauce (4 shakes or more)
Hot Sauce (your favorite and as much as you like)
Salt and Pepper
Brush green onions with olive oil, season with salt and pepper. Grill until fully cooked and slightly blackened. Allow to cool slightly and chop. Combine yogurt, green onions, garlic, cumin, Worcester, and hot sauce. Taste and season to your liking.
Now to get to the good part…. Putting it all together!
Smear some green onion sauce onto your crispy tostadas.
Then top with pork, pickles and chives. Squeeze some fresh lime on top, if you like that sort of thing. And since your friends are having a good time, and you had to open a beer (just one) for the sake of creating this amazing pulled pork, you may as well open another as you serve them this killer meal. Enjoy!