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BBQ Pulled Pork Sandwich with Horseradish Coleslaw and Parsley Infused Watermelon

  • prep time 1 min
  • total time 55 min
  • serves 20
20 Ratings
BBQ Pulled Pork Sandwich with Horseradish Coleslaw and Parsley Infused Watermelon

Recipe by Dale MacKay from Top Chef Canada Episode 9.

Top Chef Canada Courtesy of:
Top Chef Canada

Fall, Main, Lunch, Summer, Picnics, BBQ


Directions for: BBQ Pulled Pork Sandwich with Horseradish Coleslaw and Parsley Infused Watermelon

Ingredients

BBQ Spice Mix

1 tsp cinnamon, ground

2 Tbsp cumin, ground

2 Tbsp fennel seed, ground

1 Tbsp black pepper

2 Tbsp mustard seed, ground

2 tsp smoked paprika

1 ½ tsp coffee, ground

BBQ Pulled Pork

2 lb. pork butt, cut into 1 inch pieces

BBQ Spice Mix

2 Tbsp vegetable oil

2 onions, peeled and sliced

2 green apples, sliced

⅓ cup tomato paste

¼ cup sherry vinegar

2 cup beer (lager)

2 cup water

⅓ cup President’s Choice Barbeque Sauce

2 cup chicken stock

Horseradish Coleslaw

½ green cabbage, julienned

½ purple cabbage, julienned

⅔ cup cider vinegar

1 carrot, peeled and julienned

1 green apple, julienned and tossed with lemon juice to prevent from oxidizing

½ cup parsley leaves, finely chopped

1 cup President’s Choice Mayonnaise

2 Tbsp President’s Choice Horseradish, prepared

juice of ½ lemon

salt

Parsley Infused Watermelon

½ small watermelon, rind removed, seeded and cut into 1½ inch cubes

½ bunch parsley, smashed

Assembly

5 kaiser buns, cut in ½

Pulled Pork

Horseradish Coleslaw

Directions

BBQ Spice Mix

1. In a bowl, mix spices together and set aside.

BBQ Pulled Pork

1. Season pork with salt and BBQ Spice Mix, reserving 1-2 tablespoons of Spice Mix.

2. Heat vegetable oil in a sauté pan over medium high heat. Add pork, sear on all sides until golden brown. Approximately 10 minutes. Remove and set aside.

3. Add onions and apples to pan, sauté until caramelized. Add 1 tablespoon of reserved BBQ Spice Mix and toast.

4. Add tomato paste, stir and cook until dark, approximately 3 minutes.

5. Deglaze with sherry vinegar. Add beer, water, barbeque sauce and chicken stock, bring to a boil. Adjust seasoning if necessary.

6. Place seared pork and onion mixture in the pressure cooker. Cook on high until pork is tender, approximately 40 minutes. Remove pork, set aside and skim fat from sauce.

7. Using an immersion blender, puree cooking liquid, onions and apples. Place back in pressure cooker.

8. Shred pork, removing any excess fat. Add to pressure cooker, keep on low until ready to serve.

Horseradish Coleslaw

1. Place cabbage in a large bowl, season with salt and apple cider vinegar. Using hands or a wooden spoon, stir cabbage to release water content.

2. Add carrots and let stand for 5 minutes to release more of the moisture content.

3. Add apples, chopped parsley, mayonnaise, horseradish and lemon juice. Toss to incorporate, adjust seasoning if necessary. Set aside for assembly.

Parsley Infused Watermelon

1. Place watermelon cubes in a le Creuset rectangular Deep Dish Casserole.

2. Cover with parsley and place in fridge to marinate for approximately 24 hours.

3. Remove parsley, skewer watermelon pieces and set aside for serving.

Assembly

1. Spoon approximately 1 cup of BBQ Pulled Pork on bottom ½ of kaiser bun.

2. Place ½ cup of Horseradish Coleslaw on top. Top with bun lid.

3. Cut into quarters and place 1 quarter on each plate.

4. Place Parsley Infused Watermelon on each plate and serve.

See more: Fall, Main, Lunch, Summer, Picnics, BBQ