Grn Pig Grn Fork

Grilling recipes

1/2 cup local honey

1 cup blackberry jam (seedless)

1 cup bourbon

1 cup fresh blackberries (press over cheese cloth to strain)

Blend ingredients and inject into the pork butt.

1 cup Tony’s or Bad Byron’s Butt Rub

1 cup brown sugar

Cover the pork butt with the sugar/rub mix. Place on Big Green Egg at a settled temperature of 225 degrees, cook until internal temperature reaches 180 degrees (do not place thermometer near the bone). This will take several hours depending on the size of the Boston Butt.

Blue Cheese

Green beans

Balsamic Vinaigrette

Salt

Soak cedar planks in water for about 30 minutes. Heat Big Green Egg to settle near 375 degrees. Wash and cut fresh green beans and place on cedar planks. Add blue cheese and salt. Cook for 30 – 35 minutes, then add balsamic vinaigrette, cook for 10 more minutes and serve on the cedar plank.

Source: Cody Ganget, courtesy of Brooks Blakley. 4 ripe peaches, unpeeled

1 tablespoon freshly squeezed lemon juice

3/4 cup firmly packed light brown sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon table salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3 tablespoons plus 3 tablespoons unsalted butter, cubed

1/4 cup chopped pecans

Equipment: Porcelain-coated grid, 9-by-13-inch glass or ceramic baking dish.
Set the Egg for direct cooking with the porcelain-coated grid. Preheat to 400 degrees.

Cut the peaches in half and remove the pits. Using a teaspoon, core the red centers from each of the peach halves. Dip the cut side of each peach into the lemon juice. Place the peaches in the baking dish, cut side up.
In a medium bowl, stir the brown sugar, flour, cinnamon, salt, ginger and nutmeg until completely blended. Add 3 tablespoons of the butter to the flour mixture. Using a fork or pastry cutter, cut the butter into the dry ingredients until the pieces of butter are pea-sized. Using a spatula, fold the chopped pecans into the flour mixture until the pecans and the flour mixture are completely combined. Place 2 tablespoons of the filling into the center of each peach half. Put the peaches inside the baking dish and put the remaining 3 tablespoons butter in the pan.

Carolina Pulled “Pork” Sandwich - Clean Green Simple

Directions:

Preheat oven to 400 degrees. Add onion to a skillet over medium low and heat until it is caramelized and browned. Add garlic for the last minute or so, until fragrant.

Mix together dry rub spices and toss jackfruit pieces in mixture until coated. Add to a medium saucepan and heat over medium heat for about five minutes to toast spices.

Mix together wet sauce ingredients and add to saucepan, along with onion and garlic. Simmer jackfruit in sauce for 15-30 minutes until well heated and softened. Using a fork, shred the jackfruit pieces into small stringy bits. Spread mixture evenly on a cookie sheet and bake for 15 minutes until slightly dried out and toughened.

Divide evenly amongst your bread or rolls and serve!

I love finding new (to me) meat-free meats! This looks amazing. Thank you so much for posting this. I can’t wait to buy some and try it. I like to call vegan pulled pork “pulled plants.” LOL

The way you prepared this looks delicious! Now, to find some. So excited, you have no idea! Yay! I’m thinking: tacos and lasagna and maybe un-chicken salad, too. Yum!

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