SlideShare a Scribd company logo

Sept bbq pulled pork sliders

S
solnoor
1 of 2
Download to read offline
WINE CLUB SEPTEMBER 2011 BBQ Pulled Pork Sliders Napa Slaw, Chipotle Mayo BBQ pulled pork      1 ea      Pork butt  10 cloves Garlic, halved 2  Onion, diced 2 tbsp   Vegetable Oil 1 Tbsp Ground cumin 2 tsp Turkish red pepper flakes ½ cup Honey 2 cups Fresh Orange Juice 2 cups Coffee (or 4 shots of espresso) 1 ½ cups Ketchup 1 cup  Brown sugar packed 1 cup Red wine vinegar 2 Tbsp Tomato puree 1 Tbsp  Dry mustard Chipotle mayonnaise  2 cloves Garlic 2 ea Chipotle peppers 3 ea Egg yolks 3 cups Vegetable oil 1 cup  25/75 blended olive oil  1 ½  tbsp  Lemon juice Napa Cabbage Slaw 10 heads Napa Cabbage, shredded  10 ea Carrots, finely julienne 2 bunches Scallions, Chiffonade 2 bunches Cilantro, Chiffonade Napa Slaw Dressing 1 gallon Natural rice wine vinegar 2 qt  Water 2 cups  Sugar 5 oz Ginger, grated 6 cloves Garlic, grated .     WINE CLUB SEPTEMBER 2011 BBQ Pulled Pork Sliders Napa Slaw, Chipotle Mayo BBQ pulled pork      1 ea      Pork butt  10 cloves Garlic, halved 2  Onion, diced 2 tbsp   Vegetable Oil 1 Tbsp Ground cumin 2 tsp Turkish red pepper flakes ½ cup Honey 2 cups Fresh Orange Juice 2 cups Coffee (or 4 shots of espresso) 1 ½ cups Ketchup 1 cup  Brown sugar packed 1 cup Red wine vinegar 2 Tbsp Tomato puree 1 Tbsp  Dry mustard Chipotle mayonnaise  Yield: 2 quart 2 cloves Garlic 2 ea Chipotle peppers 3 ea Egg yolks 3 cups Vegetable oil 1 cup  25/75 blended olive oil  1 ½  tbsp  Lemon juice Napa Cabbage Slaw 10 heads Napa Cabbage, shredded  10 ea Carrots, finely julienne 2 bunches Scallions, Chiffonade 2 bunches Cilantro, Chiffonade Napa Slaw Dressing 1 gallon Natural rice wine vinegar 2 qt  Water 2 cups  Sugar 5 oz Ginger, grated 6 cloves Garlic, grated .     WINE CLUB SEPTEMBER 2011 BBQ Pulled Pork Sliders Napa Slaw, Chipotle Mayo BBQ pulled pork      1 ea      Pork butt  10 cloves Garlic, halved 2  Onion, diced 2 tbsp   Vegetable Oil 1 Tbsp Ground cumin 2 tsp Turkish red pepper flakes ½ cup Honey 2 cups Fresh Orange Juice 2 cups Coffee (or 4 shots of espresso) 1 ½ cups Ketchup 1 cup  Brown sugar packed 1 cup Red wine vinegar 2 Tbsp Tomato puree 1 Tbsp  Dry mustard Chipotle mayonnaise  2 cloves Garlic 2 ea Chipotle peppers 3 ea Egg yolks 3 cups Vegetable oil 1 cup  25/75 blended olive oil  1 1/2 tbsp  Lemon juice Napa Cabbage Slaw 10 heads Napa Cabbage, shredded  10 ea Carrots, finely julienne 2 bunches Scallions, Chiffonade 2 bunches Cilantro, Chiffonade Napa Slaw Dressing 1 gallon Natural rice wine vinegar 2 qt  Water 2 cups  Sugar 5 oz Ginger, grated 6 cloves Garlic, grated .    
WINE CLUB BBQ pulled pork           Method Preheat the oven to 4250F. Pierce the pork all over with the tip of a pairing knife, then insert pieces of garlic into the slits.  Put the pork on a rack in a roasting pan and roast for 20 minutes, then reduce the heat to 32 50 F and roast for 2 hours longer.  Take out the pork but leave the oven. Let the pork stand until cool enough to handle which will take a good half-hour. Now simply pull the pork apart (it should shred easily) and set aside until the sauce is ready. Don’t toss the roasted garlic-put it in with the shredded meat. While the pork is roasting and cooking make the BBQ sauce. In a stockpot, sweat the onions in the oil over medium heat along with the cum and red pepper flakes; cook for a few minutes just until the onions begin to wilt. Stir in the honey and cook for 5-7 minutes longer, stirring occasionally, the honey will start to caramelize, darkening in color. Add the orange juice and bring to a bare simmer.  Add the coffee, ketchup, sugar, vinegar, tomato paste and mustard, whisking to blend. Simmer the sauce for 15 minutes to let the flavors come together.  Mix the pork into the sauce and season with salt and pepper. Cover the pot and transfer to the oven to slowly stew for 45 minutes. Check and stir occasionally; if the sauce starts to cook dry, add a little more coffee or a few spoonfuls of water. CHIPOTLE MAYONNAISE Method: Place garlic, chipotle pepper, egg yolks, and lemon juice into robot-coupe and puree. Slowly emulsify oils into mixture. Season with salt and pepper to taste. NAPA SLAW SALAD Method: Toss cabbage, carrots, scallions and cilantro together. Reserve in the refrigerator. Toss salad with vinaigrette to order –½ oz dressing to 1 ½ cups slaw. NAPA SLAW Dressing Method: In a large stainless steel bowl, combine all ingredients Together. Let steep for at least 1 hour. Store in the refrigerator. To Plate:  Place a heaping portion (3-4 oz) sauced-pulled pork on sesame brioche bun. Top with dressed Napa Slaw. Serve Chipotle Mayonnaise on the side.    WINE CLUB BBQ pulled pork           Method Preheat the oven to 4250F. Pierce the pork all over with the tip of a pairing knife, then insert pieces of garlic into the slits.  Put the pork on a rack in a roasting pan and roast for 20 minutes, then reduce the heat to 32 50 F and roast for 2 hours longer.  Take out the pork but leave the oven. Let the pork stand until cool enough to handle which will take a good half-hour. Now simply pull the pork apart (it should shred easily) and set aside until the sauce is ready. Don’t toss the roasted garlic-put it in with the shredded meat. While the pork is roasting and cooking make the BBQ sauce. In a stockpot, sweat the onions in the oil over medium heat along with the cum and red pepper flakes; cook for a few minutes just until the onions begin to wilt. Stir in the honey and cook for 5-7 minutes longer, stirring occasionally, the honey will start to caramelize, darkening in color. Add the orange juice and bring to a bare simmer.  Add the coffee, ketchup, sugar, vinegar, tomato paste and mustard, whisking to blend. Simmer the sauce for 15 minutes to let the flavors come together.  Mix the pork into the sauce and season with salt and pepper. Cover the pot and transfer to the oven to slowly stew for 45 minutes. Check and stir occasionally; if the sauce starts to cook dry, add a little more coffee or a few spoonfuls of water. CHIPOTLE MAYONNAISE Method: Place garlic, chipotle pepper, egg yolks, and lemon juice into robot-coupe and puree. Slowly emulsify oils into mixture. Season with salt and pepper to taste. NAPA SLAW SALAD Method: Toss cabbage, carrots, scallions and cilantro together. Reserve in the refrigerator. Toss salad with vinaigrette to order –½ oz dressing to 1 ½ cups slaw. NAPA SLAW Dressing Method: In a large stainless steel bowl, combine all ingredients Together. Let steep for at least 1 hour. Store in the refrigerator. To Plate:  Place a heaping portion (3-4 oz) sauced-pulled pork on sesame brioche bun. Top with dressed Napa Slaw. Serve Chipotle Mayonnaise on the side.    WINE CLUB BBQ pulled pork           Method Preheat the oven to 4250F. Pierce the pork all over with the tip of a pairing knife, then insert pieces of garlic into the slits.  Put the pork on a rack in a roasting pan and roast for 20 minutes, then reduce the heat to 32 50 F and roast for 2 hours longer.  Take out the pork but leave the oven. Let the pork stand until cool enough to handle which will take a good half-hour. Now simply pull the pork apart (it should shred easily) and set aside until the sauce is ready. Don’t toss the roasted garlic-put it in with the shredded meat. While the pork is roasting and cooking make the BBQ sauce. In a stockpot, sweat the onions in the oil over medium heat along with the cum and red pepper flakes; cook for a few minutes just until the onions begin to wilt. Stir in the honey and cook for 5-7 minutes longer, stirring occasionally, the honey will start to caramelize, darkening in color. Add the orange juice and bring to a bare simmer.  Add the coffee, ketchup, sugar, vinegar, tomato paste and mustard, whisking to blend. Simmer the sauce for 15 minutes to let the flavors come together.  Mix the pork into the sauce and season with salt and pepper. Cover the pot and transfer to the oven to slowly stew for 45 minutes. Check and stir occasionally; if the sauce starts to cook dry, add a little more coffee or a few spoonfuls of water. CHIPOTLE MAYONNAISE Method: Place garlic, chipotle pepper, egg yolks, and lemon juice into robot-coupe and puree. Slowly emulsify oils into mixture. Season with salt and pepper to taste. NAPA SLAW SALAD Method: Toss cabbage, carrots, scallions and cilantro together. Reserve in the refrigerator. Toss salad with vinaigrette to order –½ oz dressing to 1 ½ cups slaw. NAPA SLAW Dressing Method: In a large stainless steel bowl, combine all ingredients Together. Let steep for at least 1 hour. Store in the refrigerator. To Plate :  Place a heaping portion (3-4 oz) sauced-pulled pork on sesame brioche bun. Top with dressed Napa Slaw. Serve Chipotle Mayonnaise on the side.   
Ad

Recommended

Italian recipes
Italian recipesItalian recipes
Italian recipesSunmadhu
 
VILLAMOR Kenneth Villamor
VILLAMOR Kenneth VillamorVILLAMOR Kenneth Villamor
VILLAMOR Kenneth Villamorraacl
 
Cooking Book
Cooking BookCooking Book
Cooking Bookpcalanasp
 
Cooking UP Victory
Cooking UP VictoryCooking UP Victory
Cooking UP Victoryvictorybeer
 
Autumn and winter menus
Autumn and winter menusAutumn and winter menus
Autumn and winter menusdavidmacias75
 
Kitchen Garden Cafe Recipe Book
Kitchen Garden Cafe Recipe BookKitchen Garden Cafe Recipe Book
Kitchen Garden Cafe Recipe Bookpingimafairy
 

More Related Content

What's hot

What's hot (17)

Final Recipebook - Joint Product
Final Recipebook - Joint ProductFinal Recipebook - Joint Product
Final Recipebook - Joint Product
 
Chef kiko
Chef kikoChef kiko
Chef kiko
 
Alejo my online restaurant 1
Alejo my online restaurant 1Alejo my online restaurant 1
Alejo my online restaurant 1
 
Obama Inauguration Lunch Menu Recipes
Obama Inauguration Lunch Menu RecipesObama Inauguration Lunch Menu Recipes
Obama Inauguration Lunch Menu Recipes
 
Bean recipes
Bean recipesBean recipes
Bean recipes
 
7 Healthy Dinners in 30 Minutes or Less
7 Healthy Dinners in 30 Minutes or Less7 Healthy Dinners in 30 Minutes or Less
7 Healthy Dinners in 30 Minutes or Less
 
Deer meets vapor
Deer meets vaporDeer meets vapor
Deer meets vapor
 
Christmas Recipe
Christmas RecipeChristmas Recipe
Christmas Recipe
 
Paleo Diet Recipes
Paleo Diet RecipesPaleo Diet Recipes
Paleo Diet Recipes
 
Christmas in turkey yasemin
Christmas in turkey   yaseminChristmas in turkey   yasemin
Christmas in turkey yasemin
 
Christmas in Turkey
Christmas in Turkey   Christmas in Turkey
Christmas in Turkey
 
Barbecue Recipes
Barbecue RecipesBarbecue Recipes
Barbecue Recipes
 
Sicilian cuisine
Sicilian cuisineSicilian cuisine
Sicilian cuisine
 
PL-Treasure 4
PL-Treasure 4PL-Treasure 4
PL-Treasure 4
 
Perez restaurant
Perez restaurantPerez restaurant
Perez restaurant
 
Recipe
RecipeRecipe
Recipe
 
Southern Texas Dinner Party Event menu
Southern Texas Dinner Party Event menuSouthern Texas Dinner Party Event menu
Southern Texas Dinner Party Event menu
 

Viewers also liked

Cookbook for little girls
Cookbook for little girlsCookbook for little girls
Cookbook for little girlsLhien Lhien
 
Alimentaria 2012. Food Development News (China), febrero 2012
Alimentaria 2012. Food Development News (China), febrero 2012Alimentaria 2012. Food Development News (China), febrero 2012
Alimentaria 2012. Food Development News (China), febrero 2012Alimentaria
 
Sysco Food Magazine April 2011
Sysco Food Magazine April 2011Sysco Food Magazine April 2011
Sysco Food Magazine April 2011karlw78
 
Jan Mag 2010 Final
Jan Mag 2010 FinalJan Mag 2010 Final
Jan Mag 2010 Finalkarlw78
 
The 150 healthiest slow cooker recipes on earth
The 150 healthiest slow cooker recipes on earthThe 150 healthiest slow cooker recipes on earth
The 150 healthiest slow cooker recipes on earthKEHATI
 
Hunter Public Relations 2014 Food News Study Summary Report
Hunter Public Relations 2014 Food News Study Summary ReportHunter Public Relations 2014 Food News Study Summary Report
Hunter Public Relations 2014 Food News Study Summary ReportHunter PR
 
How to prepare delicious meals on a budget
How to prepare delicious meals on a budgetHow to prepare delicious meals on a budget
How to prepare delicious meals on a budgetLeonardo Vera López
 
June Magazine 2010
June Magazine 2010June Magazine 2010
June Magazine 2010karlw78
 

Viewers also liked (18)

Cookbook for little girls
Cookbook for little girlsCookbook for little girls
Cookbook for little girls
 
Khai Khazana-Food Festival
Khai Khazana-Food FestivalKhai Khazana-Food Festival
Khai Khazana-Food Festival
 
Emeril's essence
Emeril's essenceEmeril's essence
Emeril's essence
 
Shaadi Festival
Shaadi FestivalShaadi Festival
Shaadi Festival
 
Alimentaria 2012. Food Development News (China), febrero 2012
Alimentaria 2012. Food Development News (China), febrero 2012Alimentaria 2012. Food Development News (China), febrero 2012
Alimentaria 2012. Food Development News (China), febrero 2012
 
Sysco Food Magazine April 2011
Sysco Food Magazine April 2011Sysco Food Magazine April 2011
Sysco Food Magazine April 2011
 
Jan Mag 2010 Final
Jan Mag 2010 FinalJan Mag 2010 Final
Jan Mag 2010 Final
 
The 150 healthiest slow cooker recipes on earth
The 150 healthiest slow cooker recipes on earthThe 150 healthiest slow cooker recipes on earth
The 150 healthiest slow cooker recipes on earth
 
Grill recipes
Grill recipesGrill recipes
Grill recipes
 
Hunter Public Relations 2014 Food News Study Summary Report
Hunter Public Relations 2014 Food News Study Summary ReportHunter Public Relations 2014 Food News Study Summary Report
Hunter Public Relations 2014 Food News Study Summary Report
 
For breakfast
For breakfastFor breakfast
For breakfast
 
How to prepare delicious meals on a budget
How to prepare delicious meals on a budgetHow to prepare delicious meals on a budget
How to prepare delicious meals on a budget
 
Kitchen 2012
Kitchen 2012Kitchen 2012
Kitchen 2012
 
Beef recipes
Beef recipesBeef recipes
Beef recipes
 
June Magazine 2010
June Magazine 2010June Magazine 2010
June Magazine 2010
 
Saudi kabsah meat
Saudi kabsah  meatSaudi kabsah  meat
Saudi kabsah meat
 
Magazines
MagazinesMagazines
Magazines
 
What's Cooking? Trends in Food (February 2012)
What's Cooking? Trends in Food (February 2012)What's Cooking? Trends in Food (February 2012)
What's Cooking? Trends in Food (February 2012)
 

Similar to Sept bbq pulled pork sliders

matta_my resto
matta_my restomatta_my resto
matta_my restoraacl
 
Cooking Up Victory
Cooking Up VictoryCooking Up Victory
Cooking Up Victoryvictorybeer
 
flores_chef kiko
flores_chef kikoflores_chef kiko
flores_chef kikoraacl
 
Cooking with Beer Grill and BBQ
Cooking with Beer Grill and BBQCooking with Beer Grill and BBQ
Cooking with Beer Grill and BBQjustreleasedpdfs
 
Some typically canarian recipes
Some typically canarian recipesSome typically canarian recipes
Some typically canarian recipesCarmen Hernandez
 
Apresentação portuguese-cuisine-corrigido
Apresentação portuguese-cuisine-corrigidoApresentação portuguese-cuisine-corrigido
Apresentação portuguese-cuisine-corrigidocomeniusport
 
Some typically canarian recipes
Some typically canarian recipesSome typically canarian recipes
Some typically canarian recipesCarmen Hernandez
 
Some typically canarian recipes
Some typically canarian recipesSome typically canarian recipes
Some typically canarian recipesCarmen Hernandez
 
Some typically canarian recipes
Some typically canarian recipesSome typically canarian recipes
Some typically canarian recipesCarmen Hernandez
 
2014 12-recipe-book-1-141217135647-conversion-gate01
2014 12-recipe-book-1-141217135647-conversion-gate012014 12-recipe-book-1-141217135647-conversion-gate01
2014 12-recipe-book-1-141217135647-conversion-gate01skatz10
 
Hartmann&Forbes Holiday Recipe Book 2014
Hartmann&Forbes Holiday Recipe Book 2014Hartmann&Forbes Holiday Recipe Book 2014
Hartmann&Forbes Holiday Recipe Book 2014HFMarketing HF
 
Let's cook together! cook book
Let's cook together!    cook bookLet's cook together!    cook book
Let's cook together! cook bookVessie Sotirova
 
Final tmi with references(1)
Final tmi with references(1)Final tmi with references(1)
Final tmi with references(1)poweruperasmus
 
Delicacies with recipe of region iii
Delicacies with recipe of region iiiDelicacies with recipe of region iii
Delicacies with recipe of region iiiBoy Atsal
 
mealplan.week20.pdf
mealplan.week20.pdfmealplan.week20.pdf
mealplan.week20.pdfDwightVillos
 

Similar to Sept bbq pulled pork sliders (20)

matta_my resto
matta_my restomatta_my resto
matta_my resto
 
Cooking Up Victory
Cooking Up VictoryCooking Up Victory
Cooking Up Victory
 
Recipes
RecipesRecipes
Recipes
 
flores_chef kiko
flores_chef kikoflores_chef kiko
flores_chef kiko
 
Cooking with Beer Grill and BBQ
Cooking with Beer Grill and BBQCooking with Beer Grill and BBQ
Cooking with Beer Grill and BBQ
 
Some typically canarian recipes
Some typically canarian recipesSome typically canarian recipes
Some typically canarian recipes
 
Ten healthy recipes
Ten healthy recipes Ten healthy recipes
Ten healthy recipes
 
Apresentação portuguese-cuisine-corrigido
Apresentação portuguese-cuisine-corrigidoApresentação portuguese-cuisine-corrigido
Apresentação portuguese-cuisine-corrigido
 
Some typically canarian recipes
Some typically canarian recipesSome typically canarian recipes
Some typically canarian recipes
 
Some typically canarian recipes
Some typically canarian recipesSome typically canarian recipes
Some typically canarian recipes
 
Some typically canarian recipes
Some typically canarian recipesSome typically canarian recipes
Some typically canarian recipes
 
1 week-keto-meal-plan
1 week-keto-meal-plan1 week-keto-meal-plan
1 week-keto-meal-plan
 
2014 12-recipe-book-1-141217135647-conversion-gate01
2014 12-recipe-book-1-141217135647-conversion-gate012014 12-recipe-book-1-141217135647-conversion-gate01
2014 12-recipe-book-1-141217135647-conversion-gate01
 
Hartmann&Forbes Holiday Recipe Book 2014
Hartmann&Forbes Holiday Recipe Book 2014Hartmann&Forbes Holiday Recipe Book 2014
Hartmann&Forbes Holiday Recipe Book 2014
 
Let's cook together! cook book
Let's cook together!    cook bookLet's cook together!    cook book
Let's cook together! cook book
 
Vegan Los Angeles Recipe
Vegan Los Angeles RecipeVegan Los Angeles Recipe
Vegan Los Angeles Recipe
 
Grillmaster barbecue recipes
Grillmaster  barbecue recipesGrillmaster  barbecue recipes
Grillmaster barbecue recipes
 
Final tmi with references(1)
Final tmi with references(1)Final tmi with references(1)
Final tmi with references(1)
 
Delicacies with recipe of region iii
Delicacies with recipe of region iiiDelicacies with recipe of region iii
Delicacies with recipe of region iii
 
mealplan.week20.pdf
mealplan.week20.pdfmealplan.week20.pdf
mealplan.week20.pdf
 

More from solnoor

June wineclubnotes
June wineclubnotesJune wineclubnotes
June wineclubnotessolnoor
 
June fire roasted shrimp walnut pesto
June fire roasted shrimp walnut pestoJune fire roasted shrimp walnut pesto
June fire roasted shrimp walnut pestosolnoor
 
July wineclubnotes
July wineclubnotesJuly wineclubnotes
July wineclubnotessolnoor
 
August wineclubnotes
August wineclubnotesAugust wineclubnotes
August wineclubnotessolnoor
 
August grilled scallops
August grilled scallopsAugust grilled scallops
August grilled scallopssolnoor
 
September wine notes
September wine notesSeptember wine notes
September wine notessolnoor
 

More from solnoor (6)

June wineclubnotes
June wineclubnotesJune wineclubnotes
June wineclubnotes
 
June fire roasted shrimp walnut pesto
June fire roasted shrimp walnut pestoJune fire roasted shrimp walnut pesto
June fire roasted shrimp walnut pesto
 
July wineclubnotes
July wineclubnotesJuly wineclubnotes
July wineclubnotes
 
August wineclubnotes
August wineclubnotesAugust wineclubnotes
August wineclubnotes
 
August grilled scallops
August grilled scallopsAugust grilled scallops
August grilled scallops
 
September wine notes
September wine notesSeptember wine notes
September wine notes
 

Sept bbq pulled pork sliders

  • 1. WINE CLUB SEPTEMBER 2011 BBQ Pulled Pork Sliders Napa Slaw, Chipotle Mayo BBQ pulled pork     1 ea     Pork butt 10 cloves Garlic, halved 2 Onion, diced 2 tbsp Vegetable Oil 1 Tbsp Ground cumin 2 tsp Turkish red pepper flakes ½ cup Honey 2 cups Fresh Orange Juice 2 cups Coffee (or 4 shots of espresso) 1 ½ cups Ketchup 1 cup Brown sugar packed 1 cup Red wine vinegar 2 Tbsp Tomato puree 1 Tbsp Dry mustard Chipotle mayonnaise 2 cloves Garlic 2 ea Chipotle peppers 3 ea Egg yolks 3 cups Vegetable oil 1 cup 25/75 blended olive oil 1 ½ tbsp Lemon juice Napa Cabbage Slaw 10 heads Napa Cabbage, shredded 10 ea Carrots, finely julienne 2 bunches Scallions, Chiffonade 2 bunches Cilantro, Chiffonade Napa Slaw Dressing 1 gallon Natural rice wine vinegar 2 qt Water 2 cups Sugar 5 oz Ginger, grated 6 cloves Garlic, grated .     WINE CLUB SEPTEMBER 2011 BBQ Pulled Pork Sliders Napa Slaw, Chipotle Mayo BBQ pulled pork     1 ea     Pork butt 10 cloves Garlic, halved 2 Onion, diced 2 tbsp Vegetable Oil 1 Tbsp Ground cumin 2 tsp Turkish red pepper flakes ½ cup Honey 2 cups Fresh Orange Juice 2 cups Coffee (or 4 shots of espresso) 1 ½ cups Ketchup 1 cup Brown sugar packed 1 cup Red wine vinegar 2 Tbsp Tomato puree 1 Tbsp Dry mustard Chipotle mayonnaise Yield: 2 quart 2 cloves Garlic 2 ea Chipotle peppers 3 ea Egg yolks 3 cups Vegetable oil 1 cup 25/75 blended olive oil 1 ½ tbsp Lemon juice Napa Cabbage Slaw 10 heads Napa Cabbage, shredded 10 ea Carrots, finely julienne 2 bunches Scallions, Chiffonade 2 bunches Cilantro, Chiffonade Napa Slaw Dressing 1 gallon Natural rice wine vinegar 2 qt Water 2 cups Sugar 5 oz Ginger, grated 6 cloves Garlic, grated .     WINE CLUB SEPTEMBER 2011 BBQ Pulled Pork Sliders Napa Slaw, Chipotle Mayo BBQ pulled pork     1 ea     Pork butt 10 cloves Garlic, halved 2 Onion, diced 2 tbsp Vegetable Oil 1 Tbsp Ground cumin 2 tsp Turkish red pepper flakes ½ cup Honey 2 cups Fresh Orange Juice 2 cups Coffee (or 4 shots of espresso) 1 ½ cups Ketchup 1 cup Brown sugar packed 1 cup Red wine vinegar 2 Tbsp Tomato puree 1 Tbsp Dry mustard Chipotle mayonnaise 2 cloves Garlic 2 ea Chipotle peppers 3 ea Egg yolks 3 cups Vegetable oil 1 cup 25/75 blended olive oil 1 1/2 tbsp Lemon juice Napa Cabbage Slaw 10 heads Napa Cabbage, shredded 10 ea Carrots, finely julienne 2 bunches Scallions, Chiffonade 2 bunches Cilantro, Chiffonade Napa Slaw Dressing 1 gallon Natural rice wine vinegar 2 qt Water 2 cups Sugar 5 oz Ginger, grated 6 cloves Garlic, grated .    
  • 2. WINE CLUB BBQ pulled pork          Method Preheat the oven to 4250F. Pierce the pork all over with the tip of a pairing knife, then insert pieces of garlic into the slits. Put the pork on a rack in a roasting pan and roast for 20 minutes, then reduce the heat to 32 50 F and roast for 2 hours longer. Take out the pork but leave the oven. Let the pork stand until cool enough to handle which will take a good half-hour. Now simply pull the pork apart (it should shred easily) and set aside until the sauce is ready. Don’t toss the roasted garlic-put it in with the shredded meat. While the pork is roasting and cooking make the BBQ sauce. In a stockpot, sweat the onions in the oil over medium heat along with the cum and red pepper flakes; cook for a few minutes just until the onions begin to wilt. Stir in the honey and cook for 5-7 minutes longer, stirring occasionally, the honey will start to caramelize, darkening in color. Add the orange juice and bring to a bare simmer. Add the coffee, ketchup, sugar, vinegar, tomato paste and mustard, whisking to blend. Simmer the sauce for 15 minutes to let the flavors come together. Mix the pork into the sauce and season with salt and pepper. Cover the pot and transfer to the oven to slowly stew for 45 minutes. Check and stir occasionally; if the sauce starts to cook dry, add a little more coffee or a few spoonfuls of water. CHIPOTLE MAYONNAISE Method: Place garlic, chipotle pepper, egg yolks, and lemon juice into robot-coupe and puree. Slowly emulsify oils into mixture. Season with salt and pepper to taste. NAPA SLAW SALAD Method: Toss cabbage, carrots, scallions and cilantro together. Reserve in the refrigerator. Toss salad with vinaigrette to order –½ oz dressing to 1 ½ cups slaw. NAPA SLAW Dressing Method: In a large stainless steel bowl, combine all ingredients Together. Let steep for at least 1 hour. Store in the refrigerator. To Plate: Place a heaping portion (3-4 oz) sauced-pulled pork on sesame brioche bun. Top with dressed Napa Slaw. Serve Chipotle Mayonnaise on the side.   WINE CLUB BBQ pulled pork          Method Preheat the oven to 4250F. Pierce the pork all over with the tip of a pairing knife, then insert pieces of garlic into the slits. Put the pork on a rack in a roasting pan and roast for 20 minutes, then reduce the heat to 32 50 F and roast for 2 hours longer. Take out the pork but leave the oven. Let the pork stand until cool enough to handle which will take a good half-hour. Now simply pull the pork apart (it should shred easily) and set aside until the sauce is ready. Don’t toss the roasted garlic-put it in with the shredded meat. While the pork is roasting and cooking make the BBQ sauce. In a stockpot, sweat the onions in the oil over medium heat along with the cum and red pepper flakes; cook for a few minutes just until the onions begin to wilt. Stir in the honey and cook for 5-7 minutes longer, stirring occasionally, the honey will start to caramelize, darkening in color. Add the orange juice and bring to a bare simmer. Add the coffee, ketchup, sugar, vinegar, tomato paste and mustard, whisking to blend. Simmer the sauce for 15 minutes to let the flavors come together. Mix the pork into the sauce and season with salt and pepper. Cover the pot and transfer to the oven to slowly stew for 45 minutes. Check and stir occasionally; if the sauce starts to cook dry, add a little more coffee or a few spoonfuls of water. CHIPOTLE MAYONNAISE Method: Place garlic, chipotle pepper, egg yolks, and lemon juice into robot-coupe and puree. Slowly emulsify oils into mixture. Season with salt and pepper to taste. NAPA SLAW SALAD Method: Toss cabbage, carrots, scallions and cilantro together. Reserve in the refrigerator. Toss salad with vinaigrette to order –½ oz dressing to 1 ½ cups slaw. NAPA SLAW Dressing Method: In a large stainless steel bowl, combine all ingredients Together. Let steep for at least 1 hour. Store in the refrigerator. To Plate: Place a heaping portion (3-4 oz) sauced-pulled pork on sesame brioche bun. Top with dressed Napa Slaw. Serve Chipotle Mayonnaise on the side.   WINE CLUB BBQ pulled pork          Method Preheat the oven to 4250F. Pierce the pork all over with the tip of a pairing knife, then insert pieces of garlic into the slits. Put the pork on a rack in a roasting pan and roast for 20 minutes, then reduce the heat to 32 50 F and roast for 2 hours longer. Take out the pork but leave the oven. Let the pork stand until cool enough to handle which will take a good half-hour. Now simply pull the pork apart (it should shred easily) and set aside until the sauce is ready. Don’t toss the roasted garlic-put it in with the shredded meat. While the pork is roasting and cooking make the BBQ sauce. In a stockpot, sweat the onions in the oil over medium heat along with the cum and red pepper flakes; cook for a few minutes just until the onions begin to wilt. Stir in the honey and cook for 5-7 minutes longer, stirring occasionally, the honey will start to caramelize, darkening in color. Add the orange juice and bring to a bare simmer. Add the coffee, ketchup, sugar, vinegar, tomato paste and mustard, whisking to blend. Simmer the sauce for 15 minutes to let the flavors come together. Mix the pork into the sauce and season with salt and pepper. Cover the pot and transfer to the oven to slowly stew for 45 minutes. Check and stir occasionally; if the sauce starts to cook dry, add a little more coffee or a few spoonfuls of water. CHIPOTLE MAYONNAISE Method: Place garlic, chipotle pepper, egg yolks, and lemon juice into robot-coupe and puree. Slowly emulsify oils into mixture. Season with salt and pepper to taste. NAPA SLAW SALAD Method: Toss cabbage, carrots, scallions and cilantro together. Reserve in the refrigerator. Toss salad with vinaigrette to order –½ oz dressing to 1 ½ cups slaw. NAPA SLAW Dressing Method: In a large stainless steel bowl, combine all ingredients Together. Let steep for at least 1 hour. Store in the refrigerator. To Plate : Place a heaping portion (3-4 oz) sauced-pulled pork on sesame brioche bun. Top with dressed Napa Slaw. Serve Chipotle Mayonnaise on the side.