Levy Restaurant Sweet Potato and Pulled Pork Salad Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Levy Restaurant Sweet Potato and Pulled Pork
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
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 F 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 degrees F oven
until browned and tender (about 30 minutes). Let cool to room
temperature. Roast the corn on the cob in a 375 degrees F oven until
lightly browned. Cool and cut off the cob.
1 1/2 cups your favorite barbecue sauce
1/4 cup rice wine vinegar
1/2 cup water
1 teaspoon cumin
1 tablespoon chipotle peppers in adobo, minced
Salt and pepper
Whisk all ingredients together.
Fried Buttermilk Onions
1 white onion, large
1/2 cup buttermilk
1 cup flour
Salt and pepper
Soak the onions in buttermilk for 1/2 hour.
Mix flour with salt and pepper. Drain the onions and dredge them in
flour. Fry the onions in vegetable oil until crisp and golden brown.
Use the fried onions to garnish.
Toss all the ingredients together, taste and adjust the seasoning.
Garnish with the queso fresca and the fried onions. Serve
Source: Recipe courtesy Rick Deleon,
Executive Chef Levy Restaurants at Comiskey Park
Razzle Dazzle Recipes
Don't forget to visit our other
Recipe Site at
That's My Home