BBQ Pork. Lettuce Wrap. Cabbage/Radish Slaw. It's pretty much the perfect marriage. A little bit sweet, a little bit spicy with both a crunch and a melt-in-your mouth creaminess. It's what's for dinner.
3 1/2 - 4 lb pork shoulder roast
1 sweet onion, peeled and sliced
3 cloves of garlic, minced
8 cups, two boxes, of chicken stock
Your favorite sweet BBQ sauce
Sugar, salt, and pepper
Preheat oven to 450. Let pork rest outside the fridge for 30 minutes. Pat dry with paper towel. Season all over with sugar, salt and pepper. Pour BBQ sauce in hand (about 4 TBSP) and rub all over meat. Layer sliced onions on the bottom of a heavy, oven safe Dutch oven. Add minced garlic. Coat with 2 TBSP off BBQ sauce. Place pork roast on top of onions.
Roast for 15 minutes at 450, to seal in juices. Turn heat down to 325. Add 8 cups of chicken stock to pan. Liquid should almost cover roast. Roast for 3 1/2 hours.
Remove from oven. Reserve 1 cup of cooking liquid, and all of the onions. Place roast in large bowl. Remove any ties, and shred meat with forks. Add cooking liquid, onions, and 1 cup BBQ sauce to bowl. Stir.
1 large head of green cabbage, core removed and shredded
6 radishes, sliced thinly
1/2 bunch of Italian parsley, leaves diced
1/2 cup red wine vinegar
1/3 cup vegetable oil
1 1/2 TBSP sugar
In a small bowl wisk sugar into vinegar until dissolved. Stream in vegetable oil while whisking. Set aside.
In a large bowl toss shredded cabbage, radishes, and parsley. Pour dressing over and toss. Let sit in fridge for several hours.
Butter lettuce, leaves removed and intact
For each cup take one lettuce leaf, add heaping spoonful of pork, and top with slaw.