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
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.
