Directions for: Pulled Pork Sandwich, Mac and Cheese, and Red Cabbage and Green Apple Slaw
Ingredients
Mac and Cheese1 L 2% milk, plus more if needed
Tbsp unsalted butter
cup plain white flour
650 g white (unprocessed) cheddar
1 cup Panko breadcrumbs
600 g macaroni noodles, cooked until al dente
Red Cabbage and Green Apple Slred cabbage, shaved
3 Granny Smith apples, julienned
leaves from 2 bunches of tarragon
cup white sugar
1 cup white vinegar
2-3 cups vegetable oil
salt to taste
Smoked BBQ Sauce10 medium tomatoes, cut in halves
20 whole habanero peppers
10 clove garlic, peeled
12 shallots, peeled
white sugar to taste
white vinegar to taste
salt to taste
Pulled Pork Sandwichhickory wood chips
water for soaking chips
pork butt
buns
Smoked BBQ Sauce
Red Cabbage and Green Apple Slaw
Mac and Cheese
Directions
Mac and Cheese1. Add flour to melted butter and cook mixture thoroughly until it begins to have a nutty smell.
2. In non-reactive pot, melt butter.
3. Slowly add milk to pot, while whisking to combine thoroughly. Continue to stir while bringing mixture to a boil.
4. Once boiled, cook out mixture for roughly one minute.
5. Remove from heat, add 2/3 of grated cheese and mix through.
6. Add cooked pasta to sauce, stirring to coat pasta.
7. Place mixture in a lightly buttered baking dish and sprinkle top with remaining cheese and panko.
8. Place in over under broiler until golden brown. Remove from oven and serve as a side with pulled pork sandwiches.
Red Cabbage and Green Apple Sl1. Place vinegar, tarragon, and sugar in blender and puree on high. Slowly add as much oil as needed until mixture is emulsified.
2. Add salt to taste and store in airtight container until ready to use.
3. Combine shaved cabbage and julienned apple together in bowl. Dress liberally with tarragon dressing without drowning slaw.
4. Serve slaw as side with pulled pork sandwiches.
Smoked BBQ Sauce1. Heat smoker to 275 Farenheit; placed soaked hickory chips in smoker hot box.
2. Place tomato halves, peppers, garlic, and shallots in smoker and smoke for a minimum for 4 hours.
3. Remove ingredients from smoker, being careful to save the juice from tomatoes.
4. Pure all ingredients in a blender until smooth, and add to a non-reactive pot.
5. Heat sauce over medium heat, adding sugar, vinegar, and salt gradually to obtain a balance of heat, sweetness, sourness, and saltiness.
6. Will make enough for 12+ pork buns, plus extra,
Pulled Pork Sandwich1. Heat smoker to 215-230 Farenheit.
2. Soak hickory chips in cold water for 30 minutes.
3. Trim excess fat off pork butt.
4. Place chips in smoker hot box.
5. Smoke pork for 1-1 hours per pound, adding hickory chips to hot box as needed.
6. When pork is cooked, the meat should fall apart easily.
7. Pull pork apart and mix BBQ sauce through meat.
8. Toast bun and serve sauced pork in bun with sides of slaw and mac and cheese.
See more: Main, Dinner, Lunch, Cheese, Pork, Hot and Spicy, Fruit, Pasta, Side