Sunday, January 10, 2016

bbq pulled pork + pickled radishes

A simple lunch the other day that was sweet, sour, cold, warm, and crunchy--just the right mix. I had leftover BBQ pulled pork that I had made in the slow cooker (a sauce comprised of sweet chili sauce, pepper, apple cider vinegar, a bit of brown sugar, Worcestershire sauce, and chili powder that came from a cookbook of my aunt's). I just reheated a bowl of it, put a spoonful at a time on a lettuce leaf, and added some homemade pickled radishes for tartness and extra texture. A lunch delight.

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