Pulled Jerk Pork Sandwich w/ Zesty Mango Ginger Slaw & Cilantro Lime Mayo



Yield:
4 Servings
Chef:
Collin Stone
Source:
Wild Pasture Farm Fabian Hamilton & Susan teBogt

Ingredients: 

Spice Rub
1 Pork Roast (6-8 lbs)
1 tbsp Smoked Paprika
1 tbsp Onion Powder
1 tbsp Garlic Powder
1 tbsp Coriander
1 tbsp Ginger Powder
1 tbsp Garam Masala
1 tsp Cinnamon
¼ cup Jerk Rub
½ Green Pepper
½ Red Pepper
Salt & Pepper, to taste
Braising Liquid
2 Bay Leaves
14 oz Ginger Beer
8 oz Water
Slaw
½ head Green Cabbage
1 Carrot, large
½ Lime, zested & juiced
½ Orange, zested & juiced
2 oz Rice Wine Vinegar
1 oz Cane or Brown Sugar
¼ bunch Cilantro
1 Ripe Mango, julienne
1 oz Fresh Ginger, grated
Cilantro Line Mayo
4 oz Mayonnaise
1 Lime, zested & juiced
¼ bunch Cilantro, fine chopped
Salt & Pepper, to taste
Other Ingredients
4 Artisan Buns

Method: 

Rub the spices into the pork roast. Place the roast into a dish and let sit for 24 hours. Afterwards, pour the braising liquid in the dish and cover with two layers of tinfoil. Braise for 8-10 hours at 200°F degrees. Remove and shred meat; the meat should pull apart easily. Retain any braising liquid and reduce until it is a syrup consistency. Add the reduction to the pulled pork. Add green pepper and red pepper, cut julienne and sautéed.

Place four artisan buns on a cutting board. Apply cilantro lime mayo to each half. Add a generous portion of pulled pork. Top with mango ginger slaw and serve. Be sure to pile the pork and slaw high!



Photo of Pulled Jerk Pork Sandwich w/ Zesty Mango Ginger Slaw & Cilantro Lime Mayo
Pulled Jerk Pork Sandwich w/ Zesty Mango Ginger Slaw & Cilantro Lime Mayo