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Need a great idea for dinner tonight? Try this tasty meal of seasoned, slow-cooked pork, vitamin-packed cabbage and deliciously sweet cornbread
Even though the cooking time is long, this pulled pork recipe takes almost no effort and is mmm, mmm good!
The image of this meal might look a bit bland, but don’t let that fool you because it was incredibly good!
If cabbage doesn’t get your wheels turning consider this: cabbage is packed with Vitamin C and antioxidants, things you definitely want on your plate during cold and flu season. It’s also got loads of fibre. Sautéed in a little olive oil and butter and finished with a pinch of sea salt, cabbage is absolutely amazing!
The pulled pork recipe is the second one I’ve tried (see dry-rubbed chicken recipe) from the Memphis Blues cookbook, Bringin’ Southern BBQ Home, and it’s another winner! Once again, I used the Memphis Blues all-purpose dry rub (available for purchase in their restaurants) but you can make it from scratch following this recipe.
The cornbread recipe comes from one of my favourite cookbooks, Friday Night Dinners by Bonnie Stern, and was featured in a previous post.
* To make sour milk, place 2 tbsp plus 1 1/2 tsp lemon juice or white vinegar in a measuring cup and add milk to make 2 1/2 cups. Allow to rest for 10 minutes before using (don’t worry if milk looks curdled).