Tuesday, June 12, 2012

Pulled Pork Sandwich on a Buttermilk Biscuit with Fresh Coleslaw and Crackling

So, technically, these were slightly more for a BBQ Birthday party for a friend of mine than they were for my girl. However, she did to eat some of them (kind of as my guinea pig though) and in doing so, helped me to determine the ideal way to serve them. I had never worked with crackling before, and in this kind of sandwich, it's best to leave it at room temperature, and to break it into small pieces, and to remove any pieces that feel too hard to eat. These are slightly labour intensive to make as it requires making buttermilk biscuits, fresh mayonnaise then making coleslaw using a mandoline, removing the skin from a pork shoulder, blanching it then roasting it and basting it in its own fat, searing the rest of the shoulder evenly on all sides then braising it, then making a barbecue sauce from a few different reductions and caramelized onions, but the results are pretty good.

Kind of delicious.


Buttermilk Biscuits
2 Cups Bread Flour
1 Cup Buttermilk (Chilled)
1/3 Cup Butter (Chilled)
1 Tsp Salt
2 Tsp Baking Soda
1 Tsp Baking Powder

1x Pork Shoulder
Dry Rub (Smoked Paprika, Granulated Garlic, Salt, White Pepper)
Braising Liquid (Water, Worcestershire Sauce, Chicken Stock)

Skin From Pork Shoulder

2 Egg Yolks
30ml Ea Dijon Mustard, Mirin, Lemon Juice
200ml Grapeseed Oil
1/2 Tbsp Ea Granulated Garlic, Dried Fine Herbs
Salt, White Pepper to Taste

Chilled Mayonnaise
1/2 Head of Cabbage
2 Medium Sized Carrots
Mirin and Celery Salt to Taste
Salt and Pepper to Taste

2x Medium Onions (Finely Sliced)
Braising Liquid Reduction
100ml Apple Butter
30ml Pitcairn Honey

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