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Cool Recipe Alert: Dr Pepper pulled pork and apple slaw sandwich
2 Min Read
Ryan McNulty, Cura
YIELD: 1 lb. apple slaw, 8 (4 oz.) servings pulled pork
For slaw/dressing:
1 Tbsp. apple cider vinegar
2 Tbsps. plain Greek yogurt
1 1/3 Tbsp. poppy seeds
1 1/3 Tbsp. honey
½ tsp. kosher salt
¼ tsp. ground black pepper
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup shredded carrots
¼ cup green onion, sliced
1 ½ tsp. fresh parsley, minced
½ Granny Smith apple, julienned
½ Red Delicious apple, julienned
For Dr Pepper barbecue sauce:
1 Tbsp. vegetable oil
½ cup diced yellow onions
1 Tbsp. fresh garlic, minced
½ cup ketchup
1 2/3 Tbsp. tomato paste
10 oz. Dr Pepper
¼ cup apple cider vinegar
3 1/3 Tbsp. Worcestershire sauce
¼ cup light brown sugar
1 ¼ tsp. chili powder
5/8 tsp. coarse-ground black pepper
5/8 tsp. kosher salt
For pulled pork:
2 lb. boneless pork shoulder
1 1/3 blackening seasoning
1 ½ oz. light brown sugar
8 whole wheat buns
For dressing: In medium bowl, combine cider vinegar, Greek yogurt, poppy seeds, honey, salt and pepper and mix until blended well. Set aside.
In large bowl combine cabbage, carrots, green onion, parsley and apples. Pour in dressing and toss until well blended. Refrigerate at least 1 hour before serving. Mix slaw just prior to serving.
For Dr Pepper barbecue sauce: In heavy saucepan, sweat onions and minced garlic in oil until translucent for about 10 minutes. Add remaining sauce ingredients and simmer for 15 minutes. Turn heat to low and continue cooking until sauce begins to thicken, 20-30 minutes. Taste and adjust seasonings if needed. Remove from heat and cool for 10 minutes. Puree with blender or immersion blender. Add water for consistency if needed.
For pulled pork: Combine blackening seasoning and sugar. Place pork shoulder in hotel pan and rub with sugar and seasoning mixture. Cover with plastic and foil. Slow roast in rotator oven at 225°F overnight. The next morning, shred the pork with tongs and mix with barbecue sauce.
Photo and recipe: Ryan McNulty, Cura
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