Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Pork shoulder

List of Ingredients




Pork shoulder

4 sweet potatoes, medium size cut in 1-inch cubes
6 ounces pulled barbecue pork
2 roasted corn, cut off the cob
2 tablespoons cilantro, roughly chopped
2 scallions, chopped, green part only
1/2 cup red onions, diced
Queso Fresca

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
degrees 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 degree oven until
browned and tender (about 30 minutes). Let cool to room temperature.
Roast the corn on the cob in a 375 degree oven until lightly browned.
Cool and cut off the cob.



Recipe