Pulled Pork on Brioche with Coleslaw, Mac and Cheese and French Fries
The brined, rubbed and lovingly labored over pork shoulder goes into the oven at bedtime. The smell literally kept us awake most of the night. So dreamy. Threw in an apple and a bit of good bourbon for flavor.
Just look at the brioche lingering in the background.
These fries are beautiful and my favorite part of the meal.
Dressed or naked? He loves barbecue sauce and I love the taste of the meat. To each his (or her) own.
The purple and white cabbage slaw on the pork was so delicious. And photographed pretty well.
This white mac and cheese was so creamy and delicious with a ton of different white cheeses including white american, white cheddar, pecorino romano, and pepperjack with whole milk, butter and heavy cream. No consideration for the waistline but every consideration for the palette.
The final product. Just look at them. His and hers and I couldn’t do it without him. Yum!
One last shot….
Let’s eat and take and a nap…..
Pulled Pork with Coleslaw, Mac & Cheese and French Fries
Description
This recipe is a slow baked Dutch oven recipe that will feed 6-8.
Ingredients
For the brine: (optional)
1/2 cup Maldon salt
1/2 cup brown sugar
1 quart cold water
1 quart warm to dissolve bullion
1/2 Tbsp Better than Bullion Beef
1 Tbsp dry rub
1/4 tsp garlic salt
1/4 tsp Trader Joe’s onion salt
1 tsp smoked paprika
2 Bay leaves
1/2 cup Apple Juice
1/2 Apple Cider Vinegar
1/2 red onion
6 cloves garlic
For the Sandwich:
Brioche Buns
Red onion, thinly sliced
Dill Pickles
Barbecue Sauce (optional)
Mayo or mustard to taste
For the Rub:
1/2 cup Brown Sugar
1/2 Tbsp Chile powder
1 tsp Trader Joe’s https://www.amazon.com/Trader-Joes-Onion-Savory-Allium/dp/B07D5G31LPOnion Salt
1 tsp Garlic Salt
1/2 Maldon Salt
1 Tbsp Montreal Seasoning
1 tsp Cumin
1 Tbsp Paprika
1 Tbsp Smoked Paprika
1/2 tsp Red Chili Flakes or crushed red pepper
Pinch of Turmeric
Pinch of Cayenne
1/4 tsp Porcini salt
Yellow Mustard (you can use spicy)
For the Meat:
4–5 lb Pork Shoulder or Butt
Olive Oil drizzle
4 Red onions, halved
6 cloves garlic, peeled
1/2 cup apple juice
For the Fries:
Olive Oil
2 Potatoes, sliced as matchsticks
Salt Flakes
For the Slaw:
2 cups Red and White Cabbage mix with carrots
1/4 cup of Mayo
Salt
Pinch of sugar
1 cap full of Apple Cider Vinegar (I used the cap on the bottle to measure)
For the Mac and cheese:
Yellow onion, sliced (optional) for crispy onion topping
1/4 cup Butter
1/4 cup Flour
1 1/2 cups Whole Milk
1 1/2 cups Heavy Cream
6 ounces Sharp White Cheddar Cheese, shredded
8 ounces White American Cheese, shredded
1 oz cream cheese, softened
2 oz Pecorino Romano, shredded
2 oz Pepperjack, shredded
1 teaspoon Salt
1/2 teaspoon Pepper
3/4 teaspoon Dried Mustard
1 lb. Pasta (such as orecheiette, macaroni, etc)
Instructions
For the Brine:
Combine all ingredients and add to a zip lock bag. If you port shoulder is too large for a Ziploc use any large plastic bag such as garbage bag inside a large mixing bowl and cover with plastic wrap.
Make sure the salt and sugar have completely dissolved into the liquid.
Add the pork and fully submerge into the brine.
Refrigerate overnight, around 8 hours but no more than 12.
For the Rub:
Remove the pork from the brine.
Combine all the dry seasoning in a bowl and toss.
Trim excess fat from pork.
Cover the pork lightly in yellow or spicy mustard.
Cover the outside of the pork in the rub and cover with plastic wrap and place in a bowl to marinate overnight.
For the Pork:
Preheat oven to 250
Drizzle olive oil in the bottom of a Dutch oven.
Halve 4 red onions and line the bottom of the Dutch oven and cover with the apple juice.
Add pork to Dutch oven and cook 90-95 minutes per pound, fat side up. If possible use a wire wrack to suspend the pork slightly off the onions.
Internal pork temp should be 200-205 degrees when done.
For the Fries:
Preheat oven to 400
Cut regular or sweet potato fries and toss in olive oil and salt and place on a hot baking sheet. Cook for 10-12 minutes, toss and cook for another 10 minutes or so until fries are crispy. Remove from heat and cover salt while warm.
For the Mac and Cheese:
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