Champps Pulled Pork with Crispy Cole Slaw
Maple Barbecue Sauce
- 2 3/4 cups smoky barbecue sauce
- 1/4 cup maple syrup
- 4 ounces granulated sugar
- 3/4 cup seasoned rice vinegar
- 3 cups mayonnaise
- 1 tablespoon celery seed
- 1/4 cup capers
- 1 1/2 tablespoons garlic, finely chopped
- 1 head Napa cabbage, shredded
- 1 head Savoy cabbage, shredded
- 1 cup carrots, julienne
- 1 (3 to 4 pound) pork butt, boneless
- 1 1/2 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 2 tablespoons Paul Prudhomme Poultry Magic Seasoning
- 3 cups Maple Barbecue Sauce
- 8 sesame seed buns, toasted
- Maple Barbecue Sauce: Stud pork roast with garlic cloves. Season with salt and
- Combine basil, tarragon and cilantro with 1 ounce oil. Rub roast with herb
- 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.
- Sauté 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.
- 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
- In a large bowl combine cabbages and carrots.
- Add dressing and lightly
- Serve within 1 hour while cabbage retains its crisp texture.
- Pulled Pork: Heat 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 ounces
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.
Yield: 8 servings
Source: Chef Andr Halston, Champps, Englewood, Colorado - porktimes.org