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Ingredientes
- 6 x tortillas warmed
- Â Â Fried Pickles And Spicy Dipping Sauce (see recipe)
- 3 c. chicken stock
- 1 x onion coarsely minced
- 2 x carrots coarsely minced
- 2 x celery ribs coarsely minced
- 1 Tbsp. salt
- 1/4 c. liquid crab boil
- 1 x bone-in pork butt roast - (5 to 6 lbs)
- 1 Tbsp. Creole seasoning see * Note
- 6 piece Mountain bread or possibly lavosh
- 2 c. reserved vegetables from pork
- 6 ounce reserved cooking liquid
- 2 tsp finely-minced garlic
- 2 tsp finely-minced ginger
- 2 c. ketchup
- 2 tsp cumin
- 1/2 c. brown sugar
- 2 tsp Worcestershire sauce
- 6 Tbsp. cider vinegar
- 1 Tbsp. Crystal Warm Sauce
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 head cabbage shaved
- Â Â (or possibly about 2 c. shaved cabbage)
- 1/4 x red bell pepper finely minced
- Â Â (or possibly 1/4 c. finely-minced pepper)
- 4 Tbsp. sugar
- 1/2 c. cider vinegar
- 4 x pickled jalapenos finely minced
- 2 tsp salt
- 1/4 tsp crushed red pepper
Direcciones
- In a large pot, bring chicken stock, onion, carrots, celery, salt and crab boil to a boil.
- Season pork roast with Creole seasoning and add in to boiling liquid and vegetables. Bring to a boil, reduce heat and simmer covered for 1 1/2 hrs, or possibly till fork-tender. Reserve cooking liquid and vegetables separately to use in BBQ sauce.
- Preheat oven to 375 degrees. Place roast on a rack and bake for 1 hour, or possibly till meat pulls away easily with a fork.
- Set aside to cold for 15 to 20 min, then pull meat away from the bone with a fork and pull into bite-size pcs. Coarsely chop meat if you like. Mix with 2 c. of the BBQ sauce before assembling sandwiches. Pass remaining sauce for dipping on the side. (Makes 6 c. pulled pork, sufficient for 6 sandwiches)
- For BBQ Sauce: In the bowl of a food processor, combine reserved vegetables, cooking liquid, garlic and ginger and process till smooth and the consistency of ketchup. Add in remaining ingredients and process till thoroughly mixed. Season to taste with salt and pepper. (
- Makes about 4 c. sauce)
- For Cabbage Salad: In a non-reactive mixing bowl combine all ingredients and mix well. Let stand at room temperature at least 15 min before serving. (
- Makes about 2 c. salad, sufficient for 6 sandwiches)
- Spoon Salad onto warmed tortilla filled with BBQ Pulled Pork, roll up and serve with Fried Pickles And Spicy Dipping Sauce.
- This recipe yields 6 sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 6 servings | |
| Calories 307 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.21g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3141mg | 131% |
| Potassium 811mg | 23% |
| Total Carbs 71.11g | 19% |
| Dietary Fiber 5.6g | 19% |
| Sugars 49.14g | 33% |
| Protein 6.8g | 11% |
