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Crock Pot Pulled Pork with Squash Latkes

Use fresh herbs and garlic in this recipe to maximize your market ingredients!

Course Appetizer, Main Course, Side Dish
Cuisine BBQ
Keyword bbq, cakes, pork, squash
Prep Time 15 minutes
Cook Time 8 hours

Ingredients

Pulled Pork

  • 1 pork shoulder or butt roast
  • 2 Tbs sea salt
  • 1 Tb apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbs rosemary, oregano, thyme or an herb mix
  • 1/4 tsp smoked paprika
  • 1 tsp coriander, crushed
  • salt and pepper, to taste
  • BBQ sauce (optional)

Squash Latkes

  • 3 medium zucchini or summer squash
  • 1 shallot
  • 1 egg
  • 3 Tbs all-purpose flour
  • 1 tsp Sandia Spice Prairie Ranch seasoning
  • salt and pepper, to taste
  • 2-3 Tbs extra virgin olive oil
  • 1/4 cup Parmesan cheese (optional)

Instructions

Pulled Pork

  1. Add the salt to a large container with a lid and dissolve it in some water. Add the meat and fill with water to cover. Put the lid on and refrigerate for at least 24 hours.

  2. Remove the meat from the brine, rinse, and pat dry. Combine all the spices, including the salt and pepper, and rub into the meat. Let rest for 5-10 minutes, then cook in a crock pot on low for 8 hours. Pork should be fork-tender.

  3. Serve with a gravy made from the juices or BBQ sauce.

Squash Latkes

  1. Grate the zucchini and shallot. Lightly beat the egg.

  2. In a mixing bowl, combine all the ingredients until well-mixed. Form balls and press them into flat rounds. Season to taste.

  3. Heat the oil in a pan over medium heat and fry the cakes until cooked through and nicely browned. Sprinkle with Parmesan and enjoy warm.