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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Credit: Brie Passano

Recipe Summary

hands-on:
40 mins
total:
5 hrs 40 mins
Servings:
8
Yield:
4 cups
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Rhubarb Pulled Pork

Ingredients

Ingredient Checklist

Directions

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

Fresh Rhubarb Coleslaw

Ingredients

Ingredient Checklist

Directions

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