I had a pork shoulder sitting in the fridge that I really wanted to make. They take a LONG time to cook on the Big Green Egg but don't require much work; season it simply, and just keep the temperature fairly low (around 300º). I pulled it off the Egg after 4 1/2 hours and let it rest for 30 minutes. It was tender and juicy without a lot of effort.
But what to have with it? I usually like a homemade coleslaw made with a little mayo but quite a bit of apple cider vinegar. The vinegar helps cut the richness of the pork but I didn't have any cabbage. I went with some tropical flavors and came up with a Mango Salsa made from farmer's market tomatoes, avocado, mango and lime juice. I still needed one more side dish so I raided my fridge and used up some leftovers. I had 2 ears of corn and some leftover green beans. I combined them in a bowl, added some tomatoes and boiled a few potatoes and added them to the party. I made a simple vinaigrette with red wine vinegar, dijon mustard, honey, basil and olive oil and tossed it all together. It was great; an excellent use of leftover vegetables. You could easily vary the ingredients based on what you have in hand and the vinaigrette could be used on freshly steamed or boiled vegetables.
- 1 mango, peeled and diced
- 2 tomatoes, diced
- 1 avocado, peeled and diced
- 3 scallions, sliced
- 1 tsp salt
- 1 tsp cumin
- 1 tsp ancho chili powder
- 2 limes, zested and juiced
- 2 tbs cilantro, minced
Combine all ingredients in a medium bowl. Refrigerate for 30 minutes and serve.
- 1 lb. Green Beans, cooked
- 4 new potatoes, peeled and cubed, boiled
- 1 cup of corn, frozen and thawed or fresh and cooked
- 1 tomato, diced
- 1/4 cup red wine vinegar
- 1 tbs dijon mustard
- 1 tbs honey
- 3 tbs olive oil
- 2 tbs fresh basil, cut into ribbons
