Hello Friends!
Happy Summer! That's right, it's June 20th and it's the first day of summer. I couldn't be more excited for it. Summer in Seattle is the best time of the whole year. We get amazing weather, spend whole weekends at the lake and cook nothing but savory fresh salads.
Today I've got a fun one. This salad is much more of a lettuce wrap. Mixing it up a bit today BUT let's be real here, it's a salad. I can definitely eat this meal with a fork and be completely satisfied with my meal. It does get a little messy, missy, so Ye Be Warned.
As a perk in our office, we get organic fuji apples. We get boxes of them shipped in from a vendor outside of the city and it's one of my favorite parts of working for a food magazine. We really care about our food. Thus, they are always fresh, delicious and crisp. Since spring has been here for a while, these apples were full of flavor and I couldn't help but add it to my salad today.
For those of you who are impatient, like me, this recipe is going to test you. It does take some prep work. Again, Ye Be Warned! The over all time for this to cook is around 8-10 hours, depending on how long you keep the pork shoulder in the crock pot. Afterwards, it's a simple assembly line chopping process and staging.
