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Living Well Recipes: Pulled Pork with Aunt Imy's Cole Slaw

Chef Mark Shoopman shares a family recipe that is perfect for the end of summer and the start of football season!
“American Pulled Pork Sandwich with Aunt Imy’s Slaw”
We celebrate an American classic topped with a special family recipe from my very own Aunt Imy!
By Chef Mark Shoopman of Lutheran Hillside Village.

Ingredients;
4 each    Toasted, large Deli  buns. Use a sturdy one!!
1 each Pork butt, average about 5-8 pounds with bone in
As Needed Spicy brown sugar rub, recipe follows
8 ounces Aunt Imy’s  Slaw, recipe follows
As Desired Carolina Barbecue sauce, optional

Chef Mark’s Spicy Brown Sugar Rub;
1 cup Brown sugar
½ cup Kosher salt
2 tablespoons Onion powder       
1 teaspoon Cayenne pepper, more if you desire it hotter
2 teaspoons Dried oregano
2 teaspoons Dried thyme
1 tablespoon Granulated garlic
1 tablespoon Freshly ground black pepper

-Mix all ingredients and store in a airtight container.

Aunt Imy’s Slaw
6 cups Freshly shredded garden cabbage
1 each Large red apple, finely diced
1 cup Celery, finely chopped
1 each Small green pepper, finely chopped


Aunt Imy’s Slaw Dressing
1/2 cup Mayonnaise
2 tablespoons Sugar
2 tablespoons Freshly squeezed lemon juice
1 teaspoon Salt
1 teaspoon celery seed

-Mix all the dressing ingredients and then toss with the cabbage mix. Allow to rest for 20 minutes for the flavors to get to know each other!

Pork Butt Preparation and Procedure;
There are many ways to do cook pork butt, so you may use your favorite, but this is an easy preparation.
Rinse the pork butt and completely pat dry. Mix 4 tablespoons of the rub with 2 cups of water and ½ cup of cider vinegar and set aside. Place the pork butt fat cap up in a lightly greased oven roaster and rub the pork butt all over with spicy brown sugar rub making sure to completely coat it. Place it in the refrigerator and allow it to rest for 1 hour.
Remove from the refrigerator and pour the water, spice, and vinegar mixture over it.
Place in a preheated oven at 350 degrees Fahrenheit for 25 minutes or until the fat cap browns up and begins to crust. Remove pan from oven and cover with foil to seal. Reduce heat to 300 degrees Fahrenheit and continue to cook for 2-4 hours or until it reaches and internal temperature of 200 degrees F.
Remove from oven and leave covered and allow it to rest for 20 minutes. Remove the foil and pull the meat apart and from the bone making sure to mix in all of the pan drippings and spices. Add you favorite barbecue sauce if you wish, but it is not necessary.

Preparation and Presentation:
Starting with bottom of the bun and pile on the pulled pork. On top of the pork place a nice “nest” of Aunt Imy’s  slaw. Squirt some of the sauce on top and crown with top of the bun. Whew!! Open wide and tear it up!!


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