BBQ Pulled Pork Sandwich with Cumin Aioli
BBQ Pulled Pork Sandwich with Cumin Aioli
Directions
- Place grape seed oil in small hot stock pot, add onions, tomatoes and garlic. Saute until fragrant, lower heat and cook until translucent and tomatoes are breaking down. Add spices, sugar, butter and saute.
- Transfer ingredients into a blender and puree. Return to the pot.
- Place all ingredients in a medium saucepan, cover with just enough water, cover and let simmer for about 2.5 hours.
- Remove pork and return liquid back to stove top. Bring to a boil and let reduce by 3/4.
- Add shredded pork back in to the liquid and simmer for 15 more minutes and add Stubb's Original Legendary Bar-B-Q Sauce. Finish with salt to taste.
Ingredients
- 9 oz Stubbs® Original Legendary Bar-B-Q Sauce
- 2 McCormick Culinary® Bay Leaves
- 1/4 cup West Creek® Sugar, Brown
- 1 tbsp Nature's Best Dairy® Butter
- 1 tbsp McCormick Culinary® Cumin, Ground
- 2 cloves Peak Fresh Produce® Garlic
- 2 tbsp oil, grapeseed
- 1 Peak Fresh Produce® Onion(s), small
- 1 tbsp McCormick Culinary® Smoked Paprika
- 1 1/2 lbs Allegiance® Pork, Loin Chops
- 3 Peak Fresh Produce® Tomato(es), Roma
- 3 tbsp Kosher salt
Apple Cider Vinegar Slaw
Directions
Combine all ingredients. Refrigerate until ready to serve.Ingredients
- 1 tbsp West Creek® Vinegar, Apple Cider
- 4 sprigs Peak Fresh Produce® Cilantro, leaved, save stems
- 1 Peak Fresh Produce® Lime(s), juiced
- 1/2 cabbage, red, thinly sliced
- 1/2 Peak Fresh Produce® Onion(s), Red, thinly sliced
- 1/2 tbsp Kosher salt
- 1 Peak Fresh Produce® Pepper(s), Serrano, thinly sliced
Smashed Red Potatoes
Directions
- Bring stockpot of water to boil. Place the potatoes in boiling water and cover. Cook about 12 minutes.
- Drain potatoes. Add butter & smash potatoes with a whisk.
- Add McCormick® Culinary Granulated Garlic, McCormick Culinary Ground Rosemary, and salt.
Ingredients
- 10 tbsp Nature's Best Dairy® Butter
- 1 tbsp McCormick® Garlic, Granulated
- 1 tbsp Kosher salt
- 2 Peak Fresh Produce® Potato(es), red
- 1/2 tbsp McCormick® Culinary Rosemary Leaves
Green Beans
Directions
- Bring stockpot of water to boil. Place green beans in boiling water and blanch for about 1 and a half minutes.
- Drain and shock into ice water.
- When ready to serve, place dab of butter in skillet and melt. Add green beans until slight char forms. Season with salt and lemon juice.
Ingredients
- 1 tbsp Nature's Best Dairy® Butter
- 4 cups Peak Fresh Produce® Green Beans
- 1/2 tbsp salt, kosher
- 1 Peak Fresh Produce® Lemon(s), juiced
Cumin Aioli
Directions
Combine all ingredients. Refrigerate until ready to serveIngredients
- 2 tbsp McCormick Culinary® Cumin, Ground
- 1 tbsp mustard, dijon
- 1 cup West Creek® Mayonnaise
- 2 tbsp mustard, whole grain