1 Pork Should
Garlic Olive Oil
2 Tomatoes
2 Avocados
1 Red Onion
3 Garlic Cloves
1/2 tsp. Lime Zest
1 tbsp. cilantro
1/4 cup Bakolouti Green Chili Olive Oil
1/4 cup Lemon Olive Oil
1/2 cup Pomegranate Quince Balsamic
Head of Boston Lettuce (washed and separated)
Salt
Pepper
Directions
24 hours prior to cooking rub pork in 1 tsp salt, 1/2 tsp pepper and 1/8 cup of Garlic Olive Oil. Slow cook pork. I used a pellet grill at 250 degrees for 10 hours. You may also use the crock pot or oven. Shred pork when it is finished cooking. Pork should easily shred with a fork.
Cut tomatoes and avocados into small chunks, slice the red onion, chop cilantro and mince garlic. Toss tomatoes, avocados, red onion and garlic together in a bowl. Drizzle with the lime juice and add a pinch of salt in pepper. In a small mixing bowl, mix Bakolouti Green Chili OO, Lemon OO and Pomegranate Quince Balsamic.
Take the shredded pork and place on top of a Boston lettuce leaf, add a spoon full of the tomato mixture and drizzle the olive oil ( teaspoon or to taste) dressing over it.
Enjoy!!!
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