Pulled Pork Pita Pockets with Cucumber Apple Slaw - Summer Recipes
Oh summer, why must you be so painfully hot? We are on our third week straight of unbearably hot and humid weather in Chicago. It's awful and has me counting the days until fall (56 days). The forecast shows no end to this heat in sight which is the worst news you could give me. Even though I am anti-heat, summer carries one of my favorite flavors and that is barbecue. There's nothing like the smell of a juicy steak on a grill. Well, I don't have a steak recipe for you today (although there is one coming soon) but I do have a recipe for pulled pork that might just make your dinner menu next week.
How do you feel about slaw? I've recently jumped onto the slaw bandwagon which is pretty surprising for me. I never particularly enjoyed the condiment or side, whatever you call it, because I didn't like the creamy version and the non-creamy version was to vinegar-y for me. My obsession with the Food Network has taught me that like any other food, slaws are customizable. So I dove head first.
I wanted a refreshing bite to the rich flavor of barbecue and what better to do that than cucumber. It's such a mild ingredient that you can really use it with anything and it pairs well with other ingredients like tangy Granny Smith Apples. Add some red onion and you've got yourself one delicious summer slaw. This is a non-dairy recipe so it's forgiving and not dense and easy on the tummy. The downside of whipping up a slaw is all the shredding. If you have a food processor, simply use the shredder blade. It's effective and it's quick. You'll cut your time tremendously and the labor is all done by machine. Get the recipe below!
PULLED PORK PITA POCKETS WITH CUCUMBER APPLE SLAW
For the slaw:
2 medium Cucumbers, peeled
1 large Granny Smith Apple, peeled and cored
1/2 small Red Onion
1 tbsp. Red Wine Vinegar
1/2 tsp. Dijon Mustard
1 tbsp. Honey
3 tbsp. Olive OIl
1/2 tsp. Chili Powder
Juice of 1 lemon
1/4 cup fresh Mint, chopped
2 tbsp. Salt
1 tbsp. Sugar
For the pockets:
1 lb. BBQ Pulled Pork
4 Pita Pockets
1 cup Slaw
1. Peel the cucumbers. Peel and core the Granny Smith Apple. Using the grater blade on a food processor, grate the cucumbers, apple and onion. Squeeze extra liquid out with a paper towel and place in a strainer with salt and sugar. Let sit for 15 minutes with the strainer in the sink or over a bowl. Squeeze out remaining excess liquid and place into a bowl.
2. While the cucumber mixture sits, mix your dressing. Whisk together red wine vinegar, dijon mustard and honey until emulsified. Slowly whisk in olive oil until smooth and add a half teaspoon of chili powder.
3. Mix 1 teaspoon of the vinaigrette at a time into the cucumber mixture up to 2 teaspoons. Slow mix in the lemon juice, salt and pepper to taste. Mix well and adjust any seasonings as you prefer. Add mint and toss one more time.
4. Prepare your pockets. Fill a pita with your favorite pulled pork mixture or use this recipe here and top with slaw. Serve.
Want more summer recipes? Check out some of the delicious ideas below from friends. Happy eating!
Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette - Cooking Classy
BBQ Ranch Pasta Salad - Spicy Southern Kitchen
Beer and Honey BBQ Chicken Skewers - Jo Cooks
Campfire Pizza Nachos - Cooking with Janica
Caprese Garlic Bread - Two Peas & Their Pod
Caprese Orzo Salad - Five Heart Home
Chicken Caesar Wraps - Lil' Luna
Chunky Monkey Popsicles - Glitter n' Spice
Cocnut Rum Punch - A Night Owl Blog
Cucumber and Dill Summer Salad - Simply Anchored
Grilled Barbecue Chicken and Vegetables in Foil - Diethood
Grilled Peaches with Cinnamon Honey Ricotta - Recipe Runner
Hawaiian BBQ Chicken Wraps - Tastes Better From Scratch
Lemon Blueberry Layer Cake - Sally's Baking Addiction
Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli - Cooking Classy
Peach Wine Slushies - Dessert for Two
Pineapple Lemonade Sangria - Fake Ginger
Salmon Burgers with Avocado Salsa - Cooktoria
Sweet & Spicy Pork Chops with Pineapple Salsa - Latte, Life & Luggage
Watermelon Tomato Salad with Balsamic Drizzle - Lattes, Life & Luggage