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Champps Pulled Pork with Crispy Cole Slaw

RG

Ingredients

Maple Barbecue Sauce

  • 2 3/4 cups smoky barbecue sauce
  • 1/4 cup maple syrup

Crispy Slaw

  • 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

Pulled Pork

  • 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


Instructions

  1. Maple Barbecue Sauce: Stud pork roast with garlic cloves. Season with salt and pepper.
  2. Combine basil, tarragon and cilantro with 1 ounce oil. Rub roast with herb mixture.
  3. Sear on a flat grill.
  4. 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.
  5. Sauté onions and peppers in additional oil. When onions are translucent, season with thyme, malt vinegar, salt and pepper.
  6. To serve, cut roast into thin slices. Place approximately 6 ounces on each roll. Top with peppers and onion.
  7. Crispy Slaw: In a non-reactive container, whisk sugar and vinegar until sugar is completely dissolved.
  8. Add mayonnaise, celery seed, capers and garlic; whisk until blended.
  9. In a large bowl combine cabbages and carrots.
  10. Add dressing and lightly toss.
  11. Serve within 1 hour while cabbage retains its crisp texture.
  12. 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.
  13. Allow pork to cool to 80 degrees F.
  14. Break up pork and shred by pulling apart. Add sauce to pork.
  15. 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


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