Pulled Pork with Persimmons

A friend recently gave me a bag of persimmons – which I’d never had before. I sampled one as dessert one night, just ate it right out of the skin. OMG, so delish! But we had so many and I needed to find a recipe that would help me use a bunch before they spoiled on me. So, of course, I Googled ‘persimmon’ and after a little browsing, decided to give this recipe a try.

YUM! And super easy too.

You’ll need a slab of pork shoulder or tenderloin or what have you…

and

  • 4 persimmons
  • 1/2 tsp salt
  • 1 1/2 tsp cumin
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cinnamon
  • wine (the original recipe called for white wine, I only had red, so red it was!)

Don rubbed the pork with our McCormick Grill Mates Montreal Chicken Seasoning (garlic, salt, onion, black pepper, parsley, red pepper, orange peel, paprika, green bell pepper) and seared each side on the grill, for about 15 minutes on each side.

While he did that, I cut up the persimmons, first peeling the skin, cutting out the stem and then slicing into chuinks. I placed them all in the crock pot and poured a fair amount of wine over them and set it on low while we waiting to add the meat.

When the meat was ready, we placed it on top of the persimmons,

and let it all slow cook on high for about 6 hours – basically until your meat falls apart easily.

The persimmons and wine made an excellent sauce and flavor for the meat. No BBQ sauce, refined sugar, high fructose corn syrup, etc. Just good ‘ol plain fresh food and a few spices.

We served with a stir fry mix of veggies with some hot chili garlic paste and some steamed green beans with a little salt and pepper.

Mmm, wish we still had some leftovers. Good stuff I tell ya. 🙂

…you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.
~ Julia Child, Mastering the Art of French Cooking

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