NOTRE CUISINE ACADIENNE...
TITLE SALAD DE VIANDE, TANTE NITA’S  / Pork Salad
(pronounced: sa-lad duh vee-ahnde, tawnte nita's)
HISTORY This one from my good Cajun friend, MizMo.
INGREDIENTS
  • 5 to 6-pound fresh pork roast
  • 2 large onions, chopped fine
  • 2 toes garlic, minced
  • 4 ribs of celery, chopped fine
  • 1 large bell pepper, chopped fine
  • 1 cup chopped sweet pickles
  • salt, red pepper, black pepper
  • mayonnaise
    		•
    PREPARATION Boil pork until tender, retain broth.  Debone meat and chop into smaller than bite-size pieces.  Add chopped vegetables and pickles and season to taste.  Stir in a little reserved broth to moisten and add a little mayonnaise. 

     Serve as you would serve chicken salad.
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