Chef Lerman’s Pulled Pork

8 lb pork shoulder (bone in pork butt)
Spice rub (salt, pepper, red pepper, garlic, paprika, cumin etc to your taste)
2 cups beer or New York State apple cider
2 bottles Chef Lerman’s Black-Strap Yankee Bar-B-Q Sauce

Dry pork and rub with spice mixture. Sear on char grill or in a heavy cast iron pan on stove 10 mins per side. Place in slow cooker, add beer or cider, and cook 1 hour on high and then 12 hours on medium setting. Remove bone and all but 2 cups of cooking liquid. “Pull” pork to shred all. Add 2 bottles of Chef Lerman’s Black-Strap Yankee Bar-B-Q sauce. Stir thoroughly. Serves 12-15. May be portioned and frozen for later use.

 

Chef Lerman’s Cuke-A-Dilly German Potato Salad

6 medium potatoes, peeled, cooked and diced
2 ribs of celery, finely diced
12 strips of bacon, cooked until very crisp, then crumbled
1 cup Chef Lerman’s Cuke-A-Dilly dressing

Toss all ingredients together.  Can be served either warm or chilled

 

Horseradish French Grilled Chicken with Green Tomatoes

For Each Serving:

2 three oz. skinless, boneless, raw chicken breasts
2 thick slices green tomato
2 thick slices Bermuda onion
Marinate these 3 ingredients in 1 c. Chef Lerman’s Horseradish French Dressing for 4 to 8 hours before cooking.

Grill chicken on hot grill until done, approximately 4 min. per side.
Grill tomatoes and onion about 1 min. per side.
Arrange alternate slices of tomatoes, onions and grilled chicken on serving platter.
Drizzle with 2 oz. of additional Horseradish Dressing and serve.

 

Grilled Asparagus Strawberry Salad

For each salad:

6 to 8 pencil asparagus per salad, washed and trimmed
6 large strawberries, shucked & halved
1 cup red tipped leaf lettuce, washed, dried and cut chiffonade
2 T. extra virgin olive oil
Pinch of grated salt & pepper
3 oz. Chef Lerman’s  Strawberry Dijon Dressing

Toss aparagus with olive oil, salt & pepper.
Grill quickly on hot grill (wood grill tastes best) 1 min., turn and 1 min. additional.  Remove from heat.
Arrange chiffonaded lettuce on salad plates and top with asparagus and strawberries.
Drizzle with Chef Lerman’s Strawberry Dijon Dressing and serve.