Roasted Pork & Sweet Potato Salad

Serves 6

Ingredients

• 1 duBreton pork butt
• 2 tbsp Oh My Spice sweet & savory rub
• 1 tbsp Huron Sun organic sunflower oil
• 2 lbs organic sweet potato, peeled and cubed ¾”
• 4 oz organic snap peas, julienned
• 4 oz organic green beans, cut into ¾”
• 3 tbsp organic parsley, picked & chopped
• 3 fl oz Goodness Me! extra virgin olive oil
• 1 ½ fl oz Bio Italia organic balsamic vinegar
• 3 oz Maison Orphée grain mustard ½ tsp
• Organic garlic, chopped fine sea salt & fresh cracked pepper to taste

Method:

1. In a stainless-steel mixing bowl, coat the pork shoulder butt with the oil & season with spice rub.
2. Transfer to a clean container and refrigerate overnight and up to 48 hours.
3. The next day, preheat the BBQ by igniting the two outer burners on low. Let the BBQ heat up to 300°F.
4. Place pork on a baking tray and put in the centre of the BBQ so the heat is not directly under it. Close the lid.
5. Let cook for 3 hours, or until internal temperature reaches 160°F. Remove from heat and wrap in parchment to rest for 15 minutes.
6. Place the sweet potatoes in a pot of cold water and cook on the stove top over high heat. When the water reaches a boil, reduce heat to a simmer and cook 20-25 minutes until fork tender.
7. Strain potatoes, place on a lined sheet pan and set in the fridge to cool.
8. Bring a separate pot of lightly salted water to a boil. Have an ice bath prepared. Cook the green beans for 30 seconds then shock in the ice bath. Repeat with the snap peas.
9. In a large mixing bowl, add the potatoes, green beans, snap peas and the remaining ingredients and mix well. Season to taste as needed.
10. Arrange potato salad on plate as pictured. Carve pork into ½” slices and rest on top of the salad.