BBQ Pulled Pork Recipe with Asian Apple Salad Recipe

Chef’s Notes

Pulled Pork with BBQ Sauce isn’t just a dish, it’s a technique. Browning and braising are basic techniques that should be applied to tougher cuts of meat to make them more refined and tender.

Coleslaw is tasty, healthy, comforting and has the Asian flavors we all love. It’s as tart as it is creamy, with the apples adding a natural sweetness. It pairs perfectly with pulled pork.

Technical tip: Cut pork into small pieces to cook faster.

Possibility of exchange: Use red cabbage instead of green for coleslaw or your favorite store-bought coleslaw.


For the Asian apple salad:


In a large bowl, whisk mayonnaise, honey, sesame oil and soy sauce until well blended.


Drizzle with rice vinegar, whisking constantly, until well blended.


Add carrots, cabbage, apples and sesame seeds and toss to combine. Season with salt and pepper to taste.


Cover and marinate in the refrigerator for at least 1 hour. Drain excess dressing before serving.

For the pulled pork:


Preheat the oven to 325 F and remove the top racks to accommodate a large Dutch oven.


In a small bowl, stir together brown sugar, kosher salt, paprika, garlic powder, black pepper and cilantro until well blended.


Place the pork on a baking sheet and sprinkle the seasoning evenly over the pork, making sure to generously coat all sides of each piece.


Meanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-high heat until shimmering.


Cook the pork, in batches, adding more oil as needed, until well browned on all sides, 5 to 7 minutes; transfer to a plate.


Add onion and cook, stirring often, until softened, about 2 minutes.


Add the red wine and stir, scraping the sides and bottom of the pan with a wooden spoon, cook until reduced by half, about 3 minutes.


Stir in 2/3 cup barbecue sauce and cola.


Return the pork to the pot, nestling it in the sauce.


Add enough chicken broth to come just over half the pork.


Place lid on Dutch oven, transfer to oven and cook until pork is fork tender, 3 to 3½ hours.


Carefully transfer the pork to a large bowl, leaving the braising liquid in the pot.


When cool enough to handle, shred the pork with two forks.


Add the remaining 1 cup barbecue sauce to the Dutch oven and stir to combine.


Return the pulled pork to the pot and mix.


Season with salt and pepper, to taste, if necessary.


Serve on brioche buns with an Asian apple salad.

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