The pork was yummo! To use another Food Network star's word for delicious. The side dishes were traditional with a twist of lime.
Daughter bought five humongous ears of sweet corn and a head of green cabbage almost too big for my chef's knife to reach through.
First The corn:
Oldest grandson helped me shuck the corn. He is so funny. Three hours after I tried to get to taste the Barbecue sauce straight from the bottle he's still complaining that he won't like dinner, but wants to eat raw corn.
After a quick wash, I cut/broke each ear "half" and laid them in a microwave safe glass baking dish. (13 X 9 inches) I sprinkled on a bit of salt and black pepper. The Microplane made fast work of zesting a lime directly over the corn and a reamer made adding the juice of 1/2 lime easy. Roll em over a couple times. I sliced 1/4 inch slices from a cube margarine and then cut each slice in half. I carefully placed one piece of margarine on each cob section. I covered the dish with it's microwave safe lid and put the corn in the fridge for an hour or so.
While the sauce was reducing, (see Pulled Pork?) I got the corn out. In our microwave, that big baking dish requires that the turntable be turned off . I just loosened a corner of the lid and put the dish in on high for 5 minutes. Turned it around and gave it another 3 minutes.
Then the salad:
I stripped off the discolored outer leaves and gave the whole head a quick rinse in cold water. This head was very heavy for its size (like a bowling ball, not a child's ball). Sizing it up for surgery, I made sure it was FLAT on the bottom before I divided the head in two and removed the core. One half went back into a bag for another meal. At this point, I really missed the food processor. (a small part broke making the slicer useless). No trouble. I just sliced the head into thirds parallel to the core and then shredded each third with the knife.
The rest of the ingredients:
2 ribs of celery, chopped
4 green onions, thinly sliced green and white parts
1/2 cup (+/-) Dried Cranberries
1/2 cup (+/-) Sunflower seeds (we like raw, unsalted)
Juice of 1/2 Lime
1/2 cup (+/-) light Mayonnaise
Salt (a couple shakes and a moment of silence)
Black Pepper (grind it until you think it's enough and then give it one more twist)
Mix it all together and chill an hour or so before dinner. The sweetness of the cranberries will blend with tartness of the lime. If your sunflower seeds are toasted, roasted, or otherwise cooked leave them out and add them to each serving. (they get soggy)
Oh Yeah, the grandson who was going to hate dinner based on a drop of cold barbecue sauce -- He declared the entire meal to be the best he ever ate and asked for triple sauce on his second sandwich!