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This is one of my favorite things to makewith extras from a Crispy Pork Shoulder. It's simple, easy, and a great way to bring variety and spice to your leftovers.
3/4 of a pound of cooked pork shoulder
1/3 cup tomato ketchup
2 kaiser rolls
1 dill pickle, sliced lengthwise into thin slices
Thin slices of red onion
Shred the pork gently and combine with ketchup, vinegar, and Amber N.2 in a non-stick pan or small sauce pot. Heat over medium heat, breaking apart the meat with a wooden spoon and cooking until it's softened and evenly coated. Taste and adjust seasoning. You can add a splash of water or two if it dries out while heating.
Split the rolls and spread a think layer of mustard and mayonnaise on both sides, this will add flavor and keep them from getting soggy.
On the bottom roll add a layer of dill pickle, then a layer of red onion. Top with half of the pulled pork, a handful of arugula, then the top bun.
Sprinkle on a bit of our OMG blend for a zippy burst of mustard flavor.
• Don't eat pork? This can easily be done with chicken. I prefer to make it in a pressure-cooker as it's much faster (simply add 1 1/4 pound of thighs to a cup of chicken stock, then cook at high pressure for 10 minutes with a natural release). Shred, drain and reserve any excess liquid, and proceed as above.
• This dish works great as a canapé. Simply wrap a thin slice of pickle around a bundle of meat, then secure with a toothpick. Serve with a sauce made with Dijon mustard, mayonnaise, and OMG.
Food image and recipe © Christian Leue.
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