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#1033 Pulled Pork with Crispy Cole Slaw |
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#1033 |
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what you'll need |
BARBECUE SAUCE
2 3/4 cups Smoky barbecue sauce
1/4 cup Maple syrup
CRISPY SLAW
4 oz Granulated sugar
3/4 cup Seasoned rice vinegar
3 cups Mayonnaise
1 Tbsp Celery seed
1/4 cup Capers
1 1/2 Tbsp Garlic, finely chopped
1 head Napa cabbage, shredded
1 head Savoy cabbage, shredded
1 cup Carrots, julienne
PULLED PORK
3 to 4 lbs PrairieFresh® Boneless pork butt
1 1/2 Tbsp Kosher salt
1 Tbsp Cracked black pepper
2 Tbsp Pau Prudohomme Poultry Magic Seasoning
3 cups Maple Barbecue Sauce
8 Seasame see buns, toasted
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how to prepare |
Assembly: Barbecue sauce Stud pork roast with garlic cloves. Season with salt and pepper. Combine basil, tarragon and cilantro with 1 oz. oil. Rub roast with herb mixture. Sear on a flat grill. Place in a roasting pan in a 300 degree F oven for 1-1/2 hours or until internal temperature is 155 degrees F. Keep warm. Saute onions and peppers in additional oil. When onions are translucent, season with thyme, malt vinegar, salt and pepper. To serve, cut roast into thin slices. Place approximately 6 ounces on each roll. Top with peppers and onion.
Assembly: Crispy Slaw - In a non-reactive container, whisk sugar and vinegar until sugar is completely dissolved. Add mayonnaise, celery seed, capers and garlic; whisk until blended. In a large bowl combine cabbages and carrots. Add dressing and lightly toss. Serve within 1 hour while cabbage retains its crisp texture.
Assembly: Pulled Pork - Preheat convection oven to 300 degrees F with fan on high speed. Rub pork with salt, pepper and seasoning blend. Place pork in roasting pan with one inch water in bottom. Tent pan with foil. Bake approximately 2-3/4 hours or until internal temperature reaches 155 degrees F. Allow pork to cool to 80 degrees F. Break up pork and shred by pulling apart. Add sauce to pork. To serve, heat 9-oz. pork mixture until steaming. Place mixture on toasted sesame seed bun. If desired, top with leek, julienne-cut, cornmeal-battered and deep-fried. Serve with a small bowl of slaw. |
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About PrairieFresh Premium Pork |
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PrairieFresh® Premium Pork, a product of Seaboard Foods, comes fresh to you from our farms located throughout the rolling prairies of the Southwest and Upper Midwest.
Unlike most other pork we control the entire pork production process from raising animals on our farms to making proprietary animal feeds to food safety in our state-of-the-art processing plants. This total control is part of the Seaboard Foods Quality Circle. We understand consumers have different lifestyles, priorities, and cooking preferences. With that in mind, we developed three fresh, premium pork product lines under the PrairieFresh® brand:
- PrairieFresh Prime® Pork -our top of the line pork that eats just like the highest cuts of beef.
- Natural PrairieFresh® Premium Pork-for an all-natural taste like no other; and
- PrairieFresh® Premium Pork-for fool-proof cooking and tender and delicious pork.
Whichever line you choose, you can feel confident that you're feeding your family the safest, freshest, best-tasting pork available. No pork is produced with as many safety checks and standards as PrairieFresh® Premium Pork. It's checked and double-checked every step of the way using the latest technology. Not only does PrairieFresh® pork meet government HACCP and all other food safety requirements, it's produced under strict safety protocol and practices that go far beyond government and industry standards. Thousands of pork lovers trust PrairieFresh pork everyday, because there's just no safer pork.
PrairieFresh® Premium Pork also carries the distinction of being USDA Process Verified*. For more information, go to the USDA Process Verified Web page. |
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Quick Tip No. 56 |
The "average" serving size for pork is 3 ounces of cooked meat. Start with 4 ounces of boneless, raw pork to yield 3 ounces of cooked pork. A 3-ounce serving is about the size of a deck of cards.
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