Brown Sugar Kitchen by Tanya Holland

Author:Tanya Holland [Holland, Tanya]
Language: eng
Format: epub, pdf
Tags: Chronicle Books LLC
Published: 2014-05-19T04:43:26+00:00

SERVES 10 TO 12

BBQ

PULLED-PORK

SANDWICH

What do you expect of your pulled pork? Is it chopped? Is your sauce vinegar-based or tomato-based? Is your roll soft or crusty? Well, I love it all. For my restaurants, I couldn’t decide and didn’t really want the customers to have to decide. So we offer a variety at B-Side, but for Brown Sugar Kitchen, we always serve pulled pork with a traditional tomato-based sauce. It’s a little spicy, a little sweet, and another favorite when you need a break from chicken and waffles.

Prepare a gas or charcoal grill for indirect cooking over medium

5 TO 7 LB/2.3 TO 3.2 KG bone-in

heat. Lightly oil the grill grates. If using a charcoal grill, set a pork shoulder roast drip pan in the center of the bottom of the grill and arrange the Kosher salt and freshly ground black pepper

hot coals around it. (If using a gas grill, preheat the grill with

burners on high.) Season the pork with salt and pepper. Set the BARBECUE SAUCE

pork, fat-side up, on the grate. (If using a gas grill, turn off the 1 TBSP unsalted butter burner directly under the grill, and reduce the other burners to 1 large white onion, chopped 6 garlic cloves, minced

medium heat.) Cover the grill and cook until the meat reaches ¾ CUP/180 ML apple cider an internal temperature of 150°F/65°C, 4 to 6 hours.

vinegar

¾ CUP/180 ML water

To make the sauce: In a medium saucepan, melt the but-

2 TSP dry mustard

ter over medium heat. Add the onion and garlic, and cook 1 TBSP yellow mustard seeds until the onion is tender and translucent, about 5 minutes. ¼ TSP cayenne pepper Add the vinegar, water, dry mustard, mustard seeds, cayenne, 1½ TSP Worcestershire sauce Worcestershire sauce, lemon juice, honey, red pepper flakes, Juice of 1 lemon

turmeric, garlic powder, salt, and pepper. Bring to a boil, 1½ TSP honey

reduce to a simmer, and cook until thick and flavorful, about 1½ TSP red pepper flakes 45 minutes.

¼ TSP turmeric

SOUP

¼ TSP garlic powder

Preheat the oven to 350°F/180°C. Allow the cooked pork roast 1 TSP kosher salt

to rest for 15 minutes, then pull it apart with two forks, discard-

½ TSP freshly ground

S

black pepper

&

ing bones, fat, and skin. Transfer pork to a large ovenproof bak-

S

ing dish. Add the sauce and toss until the pork is evenly coated.

A

10 TO 12 French rolls or

N

hamburger buns

D

Cover with aluminum foil and bake until the shredded pork is

W

1 RECIPE Spicy Green Coleslaw IC

hot, about 30 minutes.

H

(page 82)

ES

Place the pork on the hamburger buns and top with 1/3 cup/40 g

123

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.