PatioDaddio
02-29-2012, 12:28 AM
Raspberry-Chipotle Pulled Pork Sandwiches (http://www.patiodaddiobbq.com/2012/02/raspberry-chipotle-pulled-pork.html)
I recently posted my recipe (http://www.patiodaddiobbq.com/2012/02/hot-fast-memphis-style-pulled-pork.html) for Memphis-inspired pulled pork. Well now it's
time to share how I put some of that pork to work.
http://files.patiodaddiobbq.com/images/food/pork/RaspChipotlePork_1_1_630.jpg
Pulled pork is traditionally served on a CWB (cheap white bun) with a
drizzle or two of sauce, and coleslaw. That's it! It's simple, easy and
run-down-your-arm delicious.
I'm generally all about tradition, but sometimes it's good to color outside
the lines a bit, so here I've added some fruitiness to the party. The
combination of moist smokey pork, a fantastic raspberry-chipotle sauce (http://www.jelly.com/product.php?prod=FWG000036),
and slaw kicked up with pineapple truly elevate the sandwich.
Ingredients
8 large Plain hamburger buns
4 cups Pulled pork (here's (http://www.patiodaddiobbq.com/2009/07/cheater-pulled-pork.html) a cheater version)
1 cup Fischer & Wieser Original Roasted Raspberry Chipotle Sauce® (http://www.jelly.com/product.php?prod=FWG000036)
2 cups Pineapple slaw (recipe follows)
Pineapple Slaw (a take on my Killer Slaw (http://www.patiodaddiobbq.com/2010/08/killer-slaw.html))
1 bag (16 oz) Tri-color slaw
1/2 cup Pineapple, crushed and drained
1/3 cup Buttermilk
1/4 cup Sugar
3 Tbsp Mayonnaise
1 Tbsp Canola oil
1 tsp Apple cider vinegar
1 tsp Garlic salt
1/2 tsp Celery salt
1/2 tsp Black pepper, ground fresh
1/8 tsp Maggi Seasoning (http://www.amazon.com/Maggi-Seasoning/dp/B0000E2PX6)
2 tsp Lemon juice, squeezed fresh
Note: If you can't find Maggi Seasoning, just use a dash each of
Worcestershire sauce and soy sauce.
Method
Combine all of the slaw ingredients, except the slaw mix, in a large mixing
bowl and whisk until all of the dressing ingredients are smooth and
well-incorporated.
Add the slaw and fold it in so that it's evenly coated. Cover and refrigerate
2-4 hours, stirring occasionally.
Warm the sauce and buns.
http://files.patiodaddiobbq.com/images/stuff/FischerWeiserSauce_1_1_630.jpg
Top each bun with 1/2 cup of pork (hot, of course), 2 tablespoons of
sauce, and 1/4 cup of slaw (drained of excess juice).
Tip: I press the slaw in a pasta fork to remove the juice.
http://files.patiodaddiobbq.com/images/food/pork/RaspChipotlePork_1_5_630.jpg
Serve and enjoy!
-----
John
I recently posted my recipe (http://www.patiodaddiobbq.com/2012/02/hot-fast-memphis-style-pulled-pork.html) for Memphis-inspired pulled pork. Well now it's
time to share how I put some of that pork to work.
http://files.patiodaddiobbq.com/images/food/pork/RaspChipotlePork_1_1_630.jpg
Pulled pork is traditionally served on a CWB (cheap white bun) with a
drizzle or two of sauce, and coleslaw. That's it! It's simple, easy and
run-down-your-arm delicious.
I'm generally all about tradition, but sometimes it's good to color outside
the lines a bit, so here I've added some fruitiness to the party. The
combination of moist smokey pork, a fantastic raspberry-chipotle sauce (http://www.jelly.com/product.php?prod=FWG000036),
and slaw kicked up with pineapple truly elevate the sandwich.
Ingredients
8 large Plain hamburger buns
4 cups Pulled pork (here's (http://www.patiodaddiobbq.com/2009/07/cheater-pulled-pork.html) a cheater version)
1 cup Fischer & Wieser Original Roasted Raspberry Chipotle Sauce® (http://www.jelly.com/product.php?prod=FWG000036)
2 cups Pineapple slaw (recipe follows)
Pineapple Slaw (a take on my Killer Slaw (http://www.patiodaddiobbq.com/2010/08/killer-slaw.html))
1 bag (16 oz) Tri-color slaw
1/2 cup Pineapple, crushed and drained
1/3 cup Buttermilk
1/4 cup Sugar
3 Tbsp Mayonnaise
1 Tbsp Canola oil
1 tsp Apple cider vinegar
1 tsp Garlic salt
1/2 tsp Celery salt
1/2 tsp Black pepper, ground fresh
1/8 tsp Maggi Seasoning (http://www.amazon.com/Maggi-Seasoning/dp/B0000E2PX6)
2 tsp Lemon juice, squeezed fresh
Note: If you can't find Maggi Seasoning, just use a dash each of
Worcestershire sauce and soy sauce.
Method
Combine all of the slaw ingredients, except the slaw mix, in a large mixing
bowl and whisk until all of the dressing ingredients are smooth and
well-incorporated.
Add the slaw and fold it in so that it's evenly coated. Cover and refrigerate
2-4 hours, stirring occasionally.
Warm the sauce and buns.
http://files.patiodaddiobbq.com/images/stuff/FischerWeiserSauce_1_1_630.jpg
Top each bun with 1/2 cup of pork (hot, of course), 2 tablespoons of
sauce, and 1/4 cup of slaw (drained of excess juice).
Tip: I press the slaw in a pasta fork to remove the juice.
http://files.patiodaddiobbq.com/images/food/pork/RaspChipotlePork_1_5_630.jpg
Serve and enjoy!
-----
John