Recipe by Dale MacKay from Top Chef Canada Episode 9.
Directions for: BBQ Pulled Pork Sandwich with Horseradish Coleslaw and Parsley Infused Watermelon
Ingredients
BBQ Spice Mix1 tsp cinnamon, ground
2 Tbsp cumin, ground
2 Tbsp fennel seed, ground
1 Tbsp black pepper
2 Tbsp mustard seed, ground
2 tsp smoked paprika
1 tsp coffee, ground
BBQ Pulled Pork2 lb(s) pork butt, cut into 1 inch pieces
BBQ Spice Mix
2 Tbsp vegetable oil
2 onions, peeled and sliced
2 green apples, sliced
cup tomato paste
cup sherry vinegar
2 cup beer (lager)
2 cup water
cup Presidents Choice Barbeque Sauce
2 cup chicken stock
Horseradish Coleslawgreen cabbage, julienned
purple cabbage, julienned
cup cider vinegar
1 carrot, peeled and julienned
1 green apple, julienned and tossed with lemon juice to prevent from oxidizing
cup parsley leaves, finely chopped
1 cup Presidents Choice Mayonnaise
2 Tbsp Presidents Choice Horseradish, prepared
juice of lemon
salt
Parsley Infused Watermelonsmall watermelon, rind removed, seeded and cut into 1 inch cubes
bunch parsley, smashed
Assembly5 kaiser buns, cut in
Pulled Pork
Horseradish Coleslaw
Directions
BBQ Spice Mix1. In a bowl, mix spices together and set aside.
BBQ Pulled Pork1. Season pork with salt and BBQ Spice Mix, reserving 1-2 tablespoons of Spice Mix.
2. Heat vegetable oil in a saut pan over medium high heat. Add pork, sear on all sides until golden brown. Approximately 10 minutes. Remove and set aside.
3. Add onions and apples to pan, saut until caramelized. Add 1 tablespoon of reserved BBQ Spice Mix and toast.
4. Add tomato paste, stir and cook until dark, approximately 3 minutes.
5. Deglaze with sherry vinegar. Add beer, water, barbeque sauce and chicken stock, bring to a boil. Adjust seasoning if necessary.
6. Place seared pork and onion mixture in the pressure cooker. Cook on high until pork is tender, approximately 40 minutes. Remove pork, set aside and skim fat from sauce.
7. Using an immersion blender, puree cooking liquid, onions and apples. Place back in pressure cooker.
8. Shred pork, removing any excess fat. Add to pressure cooker, keep on low until ready to serve.
Horseradish Coleslaw1. Place cabbage in a large bowl, season with salt and apple cider vinegar. Using hands or a wooden spoon, stir cabbage to release water content.
2. Add carrots and let stand for 5 minutes to release more of the moisture content.
3. Add apples, chopped parsley, mayonnaise, horseradish and lemon juice. Toss to incorporate, adjust seasoning if necessary. Set aside for assembly.
Parsley Infused Watermelon1. Place watermelon cubes in a le Creuset rectangular Deep Dish Casserole.
2. Cover with parsley and place in fridge to marinate for approximately 24 hours.
3. Remove parsley, skewer watermelon pieces and set aside for serving.
Assembly1. Spoon approximately 1 cup of BBQ Pulled Pork on bottom of kaiser bun.
2. Place cup of Horseradish Coleslaw on top. Top with bun lid.
3. Cut into quarters and place 1 quarter on each plate.
4. Place Parsley Infused Watermelon on each plate and serve.
See more: Lunch, BBQ, Picnic, Summer, Fall, Main