PULLED PORK 'PEPPER-MINT TWIST'

Old-Time Smoky Pulled Pork

Ingredients Weight Measure
Pork butt, trimmed 10 lbs.
Salt and pepper
Celery, diced 2 cups
Onion, diced 1 cup
Vinegar, apple cider 1 cup
Juice, lemon 1/4 cup
Worcestershire sauce 4 Tbsp.
Mustard, dry 1 tsp.
TABASCO® brand Chipotle Pepper Sauce 4 Tbsp.
TABASCO® brand Garlic Pepper Sauce 4 Tbsp.
Water 10-12 cups

Pepper Slaw

Ingredients Weight Measure
Red cabbage, large head 1 ea.
Red beet 1 ea.
Celery salt 1 tsp.
Mayonnaise 1/3 cup
TABASCO® brand Habanero Sauce 1 tsp.
Salt and pepper to taste

Mint Slaw

Ingredients Weight Measure
Green savoy cabbage, medium head 1 ea.
Salt, celery 1 tsp.
Mayonnaise 1/2 cup
Mint leaves, fresh 1 Tbsp.
Peppermint oil 3 drops
Salt to taste

Method

  1. For Old-Time Smoky Pulled Pork, season pork with salt and pepper.
  2. In a large pot, combine pork, diced vegetables, vinegar, seasonings, TABASCO® Chipotle Pepper Sauce and TABASCO® Garlic Pepper Sauce; then add water to cover. Bring to a boil; then simmer about 2 to 2-1/2 hours or until tender.
  3. Remove pork to colander until cool enough to handle.
  4. Continue to reduce stock while you pull the pork apart into thin strips.
  5. Return pork to stock and simmer until reduced to ragout consistency, not dry. Adjust salt and add more TABASCO® if desired. Serve in bun or potato pancake with "Pepper-Mint Slaw."
  6. For "Pepper-Mint" Slaw, make the panache of slaws in tandem in separate bowls.
  7. Place roughly chopped cabbage in food processor and chop until fine. For pepper slaw, chop beet with cabbage.
  8. Place in colander and add celery salt and mix.
  9. After about 10 minutes, squeeze out excess water. Mint slaw will not have the same water to remove.
  10. Finish both slaws with remaining ingredients. Adjust salt if need be.
  11. Arrange slaws side by side on lettuce leaf.

Yield: 16 servings