Posted by GayleL 7/9/01 6:16:05 am

Source: Foodtv.com Show # SPBCSP01 - Recipe courtesy Rick Deleon, Executive Chef Levy Restaurants at Comiskey Park

Pork Shoulder
4 sweet potatoes, medium size,
    cut in 1-inch cubes
6 ounces pulled barbecue pork
2 roasted corn, cut off the cob
2 tablespoons cilantro, roughly chopped
2 scallions, chopped, green part only
1/2 cup red onions, diced
Queso fresca

Season a pork shoulder with barbecue spice. Let stand for 1 hour.

Smoke the pork shoulder for about 4 hours or until it reaches 160 degrees F internal temperature. Cool and pull the pork by hand. Set aside until you toss salad.

Peel, cut, and season the sweet potatoes with salt, pepper and vegetable oil. Roast the sweet potatoes in a 375 degrees F oven until browned and tender (about 30 minutes). Let cool to room temperature. Roast the corn on the cob in a 375 degrees F oven until lightly browned. Cool and cut off the cob.

Barbecue Vinaigrette
1 1/2 cups your favorite barbecue sauce
1/4 cup rice wine vinegar
1/2 cup water
1 teaspoon cumin
1 tablespoon chipotle peppers in adobo, minced
Salt and pepper

Whisk all ingredients together.

Fried Buttermilk Onions
1 white onion, large
1/2 cup buttermilk
1 cup flour
Salt and pepper

Soak the onions in buttermilk for 1/2 hour.

Mix flour with salt and pepper. Drain the onions and dredge them in flour. Fry the onions in vegetable oil until crisp and golden brown. Use the fried onions to garnish.

Toss all the ingredients together, taste and adjust the seasoning. Garnish with the queso fresca and the fried onions. Serve immediately.