How to Cook (and Shred) a Pork Shoulder, Roasted Shrimp Scampi, Jalapeño Cheddar Corn Muffins & Grilled Cauliflower Steaks
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(Image credit: Emma Christensen)
Consider it your duty this summer to make pulled pork sandwiches. This week we’ve got a tutorial for how to cook and shred a pork shoulder, how to make BBQ sauce, and finally putting it all together in a delicious sandwich. In the meantime, let’s take advantage of more spring-things by making Izy’s asparagus soup with frittata bites and Sara Kate’s pesto pasta with fava beans. Looking for dessert? Be sure to try your hand at the lemon-lime curd with rosemary sables – a real treat!
- How to Cook (and Shred) a Pork Shoulder for Pulled Pork
- Tofu Chickpea Stir-Fry with Tahini Sauce
- Basic Sweet & Tangy BBQ Sauce
- Dairy-Free Raspberry Mango Mint Smoothie
- Roasted Shrimp Scampi
- Pulled Pork Sandwiches
- Jalapeño Cheddar Corn Muffins
- Asparagus Soup with Frittata Bites
- Tagliolini with Almond Pesto and Fava Beans
- Lemon-Lime Curd with Rosemary Sables
- Pok Pok’s Rhubarb Blush Cocktail
- Grilled Chipotle Lime Cauliflower Steaks
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