Pulled Pork and Corn/Black Bean Salsa

Ingredients:

4-5 lbs. pork roast (boneless)
1 (32 oz.) box of chicken broth
TSB Pig Dust
TSB Sweet ‘N Smoky
2 (14 oz.) cans of corn
2 (14 oz.) cans of black beans (rinsed/strained)
1 red onion (diced)
1 bunch of cilantro (minced)
1 lime (squeezed into salsa)

Directions:

(Pork)

Place the pork roast into a Dutch oven and season it with TSB Pig Dust (top and sides). Pour about half of the chicken broth into the Dutch oven (just around the bottom of roast). Cook in the oven at 350 degrees for a total of 4 hours.

At the 2 hour mark remove the roast, and more broth and start trying to break the roast into pieces with a large metal or wooden spoon. Season with more Pig Dust and return the roast to the oven.

At the 3 hour mark remove the roast again, and more broth (if needed) and keep trying to break the roast into pieces with a large metal or wooden spoon (should be falling apart more easily). Season with more Pig Dust and some TSB Sweet ‘N Smoky and return the roast to the oven.

At the 4 hour mark remove the roast again (it should be finished cooking), and keep breaking the roast into pieces (then strands) with a large metal or wooden spoon (should be falling apart more easily, see picture). Season with more Pig Dust and Sweet ‘N Smoky, then give the pork a good stir to incorporate all of the seasonings. Serve the pork by itself, on a roll, tortilla, or even over rice. Add the Corn & Black Bean Salsa as your side dish.

(Corn/Black Bean Salsa)

Add the cans of corn and black beans to a large bowl. Then add the diced red onion, a few handfuls of minced cilantro, lime juice, and season to taste with Pig Dust. Stir, then let sit in the refrigerator for a bit (while pork is still cooking). Then let sit at room temperature, stir again, and enjoy!