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Levy Restaurant Sweet Potato and Pulled Pork Salad

Crust Ingredients:

  • Pork Shoulder
  • 4 sweet potatoes, medium size, cut in 1-inch cubes
  • 6 oz pulled barbecue pork
  • 2 roasted corn, cut off the cob
  • 2 Tbsp cilantro, roughly chopped
  • 2 scallions, chopped, green part only
  • 1/2 cup red onions, diced
  • Queso fresca

Preparation:

Season a pork shoulder with barbecue spice. Let stand for 1 hour.

Smoke the pork shoulder for about 4 hours or until it reaches 160° F internal temperature. Cool and pull the pork by hand. Set aside until you toss salad.

Peel, cut, and season the sweet potatoes with salt, pepper and vegetable oil. Roast the sweet potatoes in a 375° F oven until browned and tender (about 30 minutes). Let cool to room temperature. Roast the corn on the cob in a 375° F oven until lightly browned. Cool and cut off the cob.

Barbecue Vinaigrette Ingredients:

  • 1 1/2 cups your favorite barbecue sauce
  • 1/4 cup rice wine vinegar
  • 1/2 cup water
  • 1 tsp cumin
  • 1 Tbsp chipotle peppers in adobo, minced
  • Salt and pepper

Preparation:

Whisk all ingredients together.

  • Fried Buttermilk Onions
  • 1 white onion, large
  • 1/2 cup buttermilk
  • 1 cup flour
  • Salt and pepper

Preparation:

Soak the onions in buttermilk for 1/2 hour.

Mix flour with salt and pepper. Drain the onions and dredge them in flour. Fry the onions in vegetable oil until crisp and golden brown. Use the fried onions to garnish.

Toss all the ingredients together, taste and adjust the seasoning. Garnish with the queso fresca and the fried onions. Serve immediately.

/p> Makes 4

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