smoky-pulled-pork-on-sourdough-toast

Smoky Pulled Pork on Sourdough Toasts

Ingredients

3 tbsp (45 mL) vegetable oil
4 lb (2 kg) boneless whole pork shoulder, cut into 4 equal-size pieces
Salt to taste
4 cups (1 L) coarsely chopped onion
3 tbsp (45 mL) coarsely chopped garlic
2½ cups (625 mL) smoky-flavoured barbecue sauce, divided
2 tsp (10 mL) cider or white vinegar
¼ tsp (1 mL) freshly ground black pepper
2 cups (500 mL) Red Cabbage Slaw (recipe follows)
Baguette

Directions

  1. Preheat oven to 325°F (160°C).
  2. In a large ovenproof pot, heat oil over medium-high. Season pork well with salt and sear in oil until well browned on all sides, about 20 minutes, depending on surface area of pot. Be sure to use a pot large enough to prevent the pork from being overcrowded.
  3. Remove browned meat from the pot and set aside. Drain excess fat and return pork, onions, garlic and 1 cup (250 mL) of the barbecue sauce to the pot. Add enough water to come 2 inches (5 cm) up side of pot.
  4. Cover and bring to a boil. Place covered pot in preheated oven and bake for 2 hours, rotating pork halfway through.
  5. Remove meat from pot along with 2 cups (500 mL) of the cooking liquid and place both in refrigerator to cool slightly. Discard pot ingredients and reserve pot.
  6. Using your fingers or a fork, shred pork meat into the reserved pot. Discard any large fatty pieces.
  7. Add remaining barbecue sauce, 1½ cups (375 mL) of the reserved cooking liquid, vinegar and black pepper. Warm through while stirring. Season to taste and add more cooking liquid if desired. Let cool.
  8. Divide pulled pork mixture into 6 equal quantities and place in freezer bags. Freeze until ready to use.
  9. To serve: Thaw freezer bag of pork and heat mixture through in a small pot; re-season if necessary. Place the pulled pork on lightly toasted baguette slices (or miniature burger buns or croissants) and top with Red Cabbage Slaw. Serve warm.
 
 
Makes 12 dozen pieces
 
 

Red Cabbage Slaw

Ingredients

4 cups (1 L) red cabbage, very finely shredded
1 cup (250 mL) Granny Smith apple, grated
1 cup (250 mL) store-bought poppy seed dressing
½ cup (125 mL) very finely chopped green onion
¼ cup (60 mL) coarsely chopped fresh cilantro
1 tbsp (15 mL) white vinegar
Salt and black pepper to taste

Directions

  1. Stir together cabbage, apple, dressing, onion, cilantro and vinegar in a medium bowl.
  2. Let rest in the refrigerator for 30 minutes. Stir and season to taste with salt and pepper.
 
Makes 3 cups (750 mL)