Double up on rhubarb for this seasonal riff on a BBQ favorite. First, cook rhubarb until tender in a sweet balsamic sauce that mellows the vegetable's tang and coats shredded slow-cooked pork. Second, add raw rhubarb matchsticks to cabbage slaw for a surprising sour note.

Regina Ragone
Source: Better Homes and Gardens
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Rhubarb Pulled Pork

Ingredients

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Directions

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  • In a bowl combine 2 tablespoons thyme, the lemon zest, onion salt, and garlic powder. Rub pork with mixture. Wrap in plastic wrap; chill 2 to 24 hours.

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  • Preheat oven to 325°F; position a rack in the lower third of oven. In a 4- to 5-quart Dutch oven heat oil over medium-high. Add pork. Brown evenly on all sides, about 8 minutes. Remove pork. Add 1/3 cup vinegar to Dutch oven, scraping up any browned bits. Add onion, fennel, and 1/4 teaspoon salt. Cook 8 to 10 minutes or until browned, stirring occasionally.

  • Place pork on onion mixture. Add broth, 1/2 cup vinegar, and 1 tablespoon thyme. Bring to boiling; cover. Place in oven. Cook 3 to 3 1/2 hours or until pork is tender.

  • Remove pork to a bowl; cover. For sauce: Add rhubarb to cooking liquid in Dutch oven. Bring to boiling; reduce heat. Cook, uncovered, 7 minutes or until rhubarb is softened and mixture is thickened, stirring occasionally. If sauce is too tart, add 1 teaspoon brown sugar. Shred pork; combine with sauce. Heat through. Serve on split hamburger buns with, if desired, Rhubarb Coleslaw. Makes 8 servings.

Nutrition Facts (Rhubarb Pulled Pork)

354 calories; 8 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 70 mg cholesterol; 576 mg sodium. 570 mg potassium; 39 g carbohydrates; 2 g fiber; 17 g sugar; 30 g protein; 0 g trans fatty acid; 225 IU vitamin a; 9 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 54 mcg folate; 1 mcg vitamin b12; 113 mg calcium; 3 mg iron;

Fresh Rhubarb Coleslaw

Ingredients

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Directions

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  • In a large bowl toss rhubarb with vinegar and sugar. Let stand 10 minutes.

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  • Stir mayonnaise and 1/4 teaspoon salt into rhubarb mixture until combined. Add cabbage and carrots; stir to combine. Cover; chill 2 to 4 hours before serving. Makes 6 to 8 servings.

Nutrition Facts (Fresh Rhubarb Coleslaw)

147 calories; 14 g total fat; 2 g saturated fat; 8 g polyunsaturated fat; 3 g monounsaturated fat; 8 mg cholesterol; 228 mg sodium. 121 mg potassium; 5 g carbohydrates; 1 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 67 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 17 mcg folate; 0 mcg vitamin b12; 33 mg calcium; 0 mg iron;

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