BBQ Pulled Pork Sandwich
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| Ingredients | Quantities |
|---|---|
| Pulled Pork | |
| Pork loin | 1.5 lb |
| Club House Bay Leaves, Whole | 2 each |
| Garlic cloves | 2 each |
| 1/2 each | |
| Kosher salt | 1 tbsp |
| BBQ sauce | 1/2 each |
| Butter | 1 tbsp |
| Club House Cumin, Ground | 1 tbsp |
| Smashed Red Potatoes | |
| Red Potatoes | 2 |
| Butter | 5 oz |
| Garlic, ground (Granulated) | 1 tbsp |
| Rosemary, ground (Crushed) | 1/2 tbsp |
| Kosher salt | 1 tbsp |
| Green Beans | |
| Bag of green beans | 1 |
| Kosher salt | 1/2 tbsp |
| Lemon juice | 1 each |
| Butter | 1 tbsp |
| Slaw | |
| Red cabbage, thinly sliced | 1/2 |
| Red onion, thinly sliced | 1/2 |
| Serrano, thinly sliced | 1 each |
| Lime, juiced | 1 |
| Cilantro sprigs, leaved, save stems | 4 |
| Apple cider vinegar | 1 tbsp |
| Kosher salt | 1/2 tbsp |
| Cumin Aioli | |
| Mayo | 1 cup |
| Club House Cumin, Ground Toasted | 2 tbsp |
| Dijon mustard | 1 tbsp |
| Mustard, whole grain | 2 tbsp |
| Cilantro stems, thinly sliced | 4 each |
| For Serving | |
| Sandwich rolls | 4 |
chef's tip
Chef Insider Tip: Flavourful Pulled Pork
Add pork to vacuum-packed bags and place into boiling water to reheat and lock in moisture. Remove from boiling water and serve. Be sure to note that the cooking temperatures vary depending on the amount of meat in the bag.
Instructions
This recipe was created for Club House for Chefs by: Jocelyn Cano, Chef de Cuisine of Sugar and Scribe in La Jolla, CA.
For the Pulled Pork: Place all ingredients in a medium saucepan, cover with just enough water, place lid, and let simmer away for about 2.5 hours. Remove pork and return liquid back to stovetop. Bring to a boil and let reduce by 3/4. Add shredded pork back in to the liquid, simmer for 15 more minutes.
For the Smashed Red Potatoes: Bring stockpot of water to a boil. Place the potatoes in boiling water and cover and cook about 12 minutes. Drain potatoes. Add butter to potatoes. Smash potatoes with a whisk. Add granulated garlic, salt and crushed rosemary.
For the Green Beans: Bring stockpot of water to boil. Place green beans in boiling water and blanch for about 1.5 minutes. Drain and shock into ice water. When ready to serve place dab of butter in skillet and melt. Add green beans until slight char with salt and lemon juice.
For the Slaw: Combine all ingredients. Refrigerate until ready to serve.
For the Cumin Aioli: Combine all ingredients in small bowl, refrigerate until ready to serve.
For Serving: Place pulled pork and slaw on toasted sandwich roll with cumin aioli on each side accompanied by smashed potatoes and green beans.
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