Pulled Pork & Marinated Tomatoes

This menu is a great way to use fresh produce that seems to be popping up everywhere and the pork is a mix up in our typical chicken, beef, pasta line up.

Menu: 
Do-it-yourself Pulled Pork Sandwiches 
Marinated Tomatoes
Breaded Zucchini
Fresh Corn Off the Cob

Spicy Dr. Pepper Shredded Pork- From Pioneer Woman.com

1 Onion

1 5-7lb Pork Shoulder/Pork Butt

Salt

Pepper

2 cans Dr. Pepper

1 Eleven oz can Chipolte Peppers in Adobe Sauce

2 Tbsp Brown Sugar

Hamburger Buns

BBQ sauce

1. Preheat oven to 300 degrees

2. Cut Onion into wedges and lay in bottom of large dutch oven pan

3. Salt and Pepper the cut of Pork and then set it on top of the onions

4. Pour the Chipolte Peppers over the Pork and include the sauce

5. Pour the Dr. Pepper and Brown Sugar around the piece of Pork

6. Lightly stir

7. Place lid on pot and place in oven

8. Cook for at least six hours, turning the roast a few times throughout the cooking period

9. Meat should be falling apart at end of cooking time

10. Use two forks to shred the meat, discard large pieces of fat as you shred

11. This dish can be stored in the liquid until ready to use- just reheat in a sauce pan

12. Serve in hamburger buns with BBQ sauce

Marinated Tomatoes- From Pioneer Woman.com

1 cup Canola Oil

¼ cup Balsamic Vinegar

4 Tbsp Sugar

1 tsp Salt

Black Pepper

3 Green Onions, sliced

¼ cup Parsley, chopped

18 Basil leaves, thinly sliced

¼ tsp Ground Thyme

2 cloves Garlic, minced

2 lbs Tomatoes, about 8 (this amount is flexible based on what you have)

1. Combine all ingredients except for Tomatoes in a large bowl

2. Use a whisk to mix well

3. Add in Tomatoes

4. Allow to marinate in the fridge for at least 3-4 hours (this can also be made a day in advance)

5. Use leftovers to make bruschetta by slicing baguettes, brushing with olive oil, grilling the bread on a pan, rubbing with garlic, and then topping with tomatoes

Breaded Zucchini My own Recipe

1 large Zucchini

Milk

Bread Crumbs

Olive Oil

1. Clean Zucchini

2. Use sharp knife to slice Zucchini

3. Place sliced Zucchini into a bowl of Milk to soak

4. Pour Breadcrumbs into a separate bowl

5. Heat Olive Oil in a sauté pan

6. One by one take Zucchini from Milk and pat in the Breadcrumbs on both sides to thoroughly coat

7. Fry in the olive oil for a few minutes until golden brown