Maple Pecan Open-Faced Pulled Pork Sandwich

Pork: I'm here all week! I made this giant pork loin in the crock-pot on Monday, and all week I'm trying a new recipe with the same base: pork. I'm having a blast experimenting with it, too. Who'd a thunk I'd grow up to be a kitchen scientist, considering my grades in Mr. Brand's high school chemistry class?! Yeah, D+, I remember you...I also remember forging my parents signature on that specific test. Guess I cracked my halo at a young age. Survival of the fittest....I'm still alive.

High school science aside, this recipe was a surprising hit for me, with a nice sweet touch. I really do enjoy a nice play on sweet and savory (my new discovery are these peanut butter balls with pretzels inside them made by Skippy peanut butter...) and this really kind of reminded me of a holiday dish because of the addition of pecans and maple syrup. PS...if you've never added nutmeg to your fruit salads, you're missing out. It takes the boring out of the same old produce!


Maple Pecan Open-Faced Pulled Pork Sandwich + Blueberry Spinach Salad (one serving)



[ ingredients ]
3/4 c. pulled pork
1 slice wheat bread
1 c. baby spinach
1/2 c. green grapes, sliced
1/2 c. blueberries
1 tsp. 100% pure maple syrup
1 tbsp. chopped pecans
1/8 tsp. nutmeg


[ directions ]
Cook pork loin on low for 10 hours. Take 3/4 c. pork and stir in maple syrup and pecans. Let sit while you prep the remaining ingredients. Lightly toast wheat bread, then layer about 1/2 c. spinach on top, using the remaining spinach for a side salad. Top the toast with the pork mixture, and the salad with the sliced grapes and blueberries. Top the salad with a sprinkle of nutmeg.

Happy Eating!