Friday, January 21, 2011

Another Super Bowl Idea - Pulled Pork Sandwich with Fennel Apple Carrot Slaw

Orange Juice Concentrate
Featured Ingredient: Minute Maid Frozen Orange Juice Concentrate

Did you think that I would leave you with all that frozen orange juice concentrate, after only utilizing only 4 tablespoons of it in the last recipe?  If nothing else, I hate wasting stuff.  Unless you used the rest to make orange juice.

This pulled pork recipe is a derivative of another derivative of another recipe I have.  Besides the brown sugar, the pork gets its sweetness and tang from a variety of different forms of fruit. From the orange juice, to the ginger mango flavor in the Pickapeppa Sauce in the braising liquid to the apple in the accompanying Slaw recipe when it is finally composed as a sandwich.

What's Pickapeppa sauce?  If you haven't tried it, I highly recommend it.  It comes in mild and more spicy flavors and is great on meats and chicken.  It has been called "Jamaican Ketchup" for its versatility.  I first discovered it on a trip to Grand Cayman.  I thought it was exclusive to the islands with flavors that include scotch bonnet peppers and mangos.  So I stashed a few bottles into my suitcase.  I was thrilled when I found my favorite flavor was sold in my hometown.   Here is a link  Don't forget to come back for my pork recipe.

Pulled Pork - Serves 4 plus leftovers

3.5 lbs pork butt cut in half

1/2 medium onion chopped
1 large celery stalk or two smaller hearts chopped
3 cloves sliced garlic

1/4 cup soy sauce
1/2 cup Minute Maid Frozen Orange Juice Concentrate
1/4 cup Ginger Mango Pickapeppa Sauce
1 tsp chipotle chili powder
1/4 cup Thai Sweet Chili Sauce
2 tbsp brown sugar
1 cup water
Dash of Rice Wine Vinegar or White Wine Vinegar

Preheat oven to 325F

Slice pork butt in half.

Heat oil in a 5 qt dutch oven on medium heat.  Sautee onion and celery for about 3 minutes then add garlic and saute for 1 minute.   Remove from heat unless you have all other elements at the ready.

Add soy sauce, orange juice concentrate, PP sauce, chili powder, chili sauce, brown sugar.  Put in both pieces of pork butt sideways and add 1/2 cup water.  Liquid should come up about 1/2 way up the sides. Heat to a rolling boil. Cover with lid and place in the oven.

Braise pork for 1 hour.  Flip pork pieces on the other side so they get immersed in liquid.  Braise for another hour.  Total cooking time about 2 hours.

Remove pork from dutch oven and shred with fork.

Strain cooking liquid to remove large vegetable chunks. Spoon over shredded pork to moisten.  Put remainder in a small bowl in the fridge.  Next day, scrape off the top layer of fat and reheat with pork.

Fennel Apple Carrot Slaw
This slaw adds a tartness and tang to your sweet pork.  The fennel adds a nice refreshing compliment to the fruit essences in this dish along with some crunch.

1/4 cup mayonnaise
1 tbsp apple cider vinegar
1/4 tsp celery seed
1/8 tsp salt
1-2 tsps sugar
2 small carrots
1/2 a large fennel bulb
1 granny smith apple.

Mix mayo, vinegar, celery seed, sugar and salt to make a "dressing".  Adjust flavorings to your liking. Shred carrots and apples in a food processor.  Thinly slice fennel bulb.   Put carrots, apple, fennle in a bowl add in "dressing" .

To serve.  You can use rolls, but depending on the size, I find the bread to pork ratio for a normal serving size is too high.  I grilled some hearty italian bread. 

Pulled Pork Sandwich with Fennel Apple Carrot Slaw