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- One Year Ago: Zucchini Cornmeal Waffles
- Pulled Pork Salad with Corn Vinaigrette
- For the Pork (adapted from The Way the Cookie Crumbles)
- 3 lb pork tenderloin
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp dark brown sugar
- 1 tbsp dried oregano
- 2 tbsp paprika
- 1 tbsp table salt
- 1/2 cup barbecue sauce (preference varies by region!)
- Pull pork using two forks and return to slow cooker. Mix thoroughly with barbecue sauce and cook on low for at least 30 additional minutes.
- For the salad dressing (Southern Living, adapted from Pink Parsley)
- 1/2 cup fresh corn kernels
- 2 T olive oil
- juice of 1 lemon
- 1 garlic clove
- 2 Tbs balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp white sugar
- salt and pepper
View Full Recipe at Branny Boils Over
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