One of the benefit’s of making yesterday’s Pulled Pork and Peach Pizza is that you’ll end up with a mound of leftover pork…perfect for a few pulled pork sandwiches.
I can’t think about pulled pork without thinking of Dinosaur Bar B Que, our local barbecue biker bar. It’s definitely a place we like to bring visiting friends. Really delicious, authentic barbecue is the name of their game. It was even voted America’s best barbecue on ABC’s Good Morning America in 2009 and it will be featured in an upcoming episode of Travel Channel’s Man v. Food with Adam Richman.
Dinosaur Bar B Que’s smoked pulled pork puts mine to shame. It’s so very good. You can never go wrong with the Big Ass Pork Plate. Excuse my language, please. I blush a little every time I order it. Dinosaur’s Big Ass Pork Plate comes with a huge mound of pork, a chunk of their Honey Hush Corn Bread and two of their many delicious side dishes. One of my favorite side dishes is their Tomato-Cucumber Salad. It’s always a nice fresh balance to the pile of meat on the other end of the platter.
So, with my dinner of leftover pulled pork, I’m mixing up my take on this classic summer side dish. Simple, summer-fresh flavors are always a win in my book.
- 1/4 cup red wine vinegar
- 1/8 cup olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon sugar
- 1/2 teaspoon mustard
- Salt and pepper
- 1/4 red onion, diced fine
- 1 pound rom tomatoes
- 1 large, seedless cucumber
Depending on the size of the tomatoes, cut them into fourths or eighths. Remove the seeds. Cut the cucumber in half lengthwise, then in half lengthwise again, to form four long quarters. Slice the cucumbers into small fan-shaped pieces. Combine the vinegar, oil, garlic, mustard, sugar, salt and pepper. Whisk to combine. Pour the dressing over the tomatoes, cucumbers, and red onions. Toss to combine.
If possible, make the salad a few hours before eating to allow the veggies to get comfy in the dressing.
If you’re feeling saucy, a batch of my Sweet Honey Corn Bread would work beautifully with this meal! Click here for that recipe.