Pulled Pork with Pur­ple Cab­bage Slaw

Canadian Cycling Magazine - - GUEST CHEF - by Matthew Pioro

Af­ter Gar­net Pratt Sid­dall stopped work­ing in in­vest­ment bank­ing in Toronto, she started to spend more and more time in the Colling­wood area, roughly 170 km north of Toronto. “I dis­cov­ered the vast, beau­ti­ful road net­work we have to ride on,” she said. “I started out with road bik­ing on a ca­sual ba­sis, get­ting fit.” Her rid­ing led to lo­cal gran fon­dos and then big events such as the La Mar­motte and Mara­tona dles Dolomites, which she rode with her hus­band and friends. In 2014, Pratt Sid­dall’s Side Launch Brew­ing Com­pany started mak­ing beer in Colling­wood. The com­pany is con­nected with the lo­cal scene as it lends sup­port to the Colling­wood Cy­cling Club, as well as the Growl­ing Beaver Brevet char­ity ride. Pratt Sid­dall shares a recipe by Jes­sica Gjert­sen, who is a nu­tri­tion­ist, pro­fes­sional chef and ded­i­cated rider. The recipe fea­tures Side Launch beer, nat­u­rally.

In­gre­di­ents

For the pulled pork spice rub 1 tbsp salt ½ tbsp black pep­per 2 tbsp smoked pa­prika 2 tbsp brown sugar 1 tbsp dry mus­tard 1 tbsp gar­lic pow­der ½ tsp chili pow­der ½ tsp cayenne 1 tbsp fine-ground dark-roast cof­fee

For the pulled pork 2–3 lb. pork shoul­der 3" cube dou­ble-smoked ba­con,

cut into lar­dons 1 large yel­low onion, rough chopped 2 stalks cel­ery, rough chopped 1 large car­rot, chopped into rounds 1" cube gin­ger root, thick sliced 4 gar­lic cloves, smashed 1 tall can Side Launch wheat beer,

or slightly sweet weiss­bier 2 cups beef stock 1 tbsp ap­ple cider vine­gar 1 tbsp Worces­ter­shire sauce ex­tra brown sugar to taste 1 tsp corn­starch 8 cia­batta buns

For the slaw ½ pur­ple cab­bage head, sliced 8 radishes, thin sliced 1 lemon, juiced 1 tbsp white wine vine­gar 1 tsp Di­jon mus­tard 1 tsp whole-grain mus­tard 1 tbsp plain Balkan yo­gurt 1 tsp salt 1 tbsp olive oil ⅛ cup chopped fresh chives ⅛ cup chopped flat leaf pars­ley

Serves 8

Di­rec­tions

1. Pre­heat oven to 450 F. 2. Make pulled pork spice rub. Mix in­gre­di­ents well and set aside. 3. Score skin of the pork shoul­der, about 1 cm deep all over. Spread rub all over the pork, sea­son­ing gen­er­ously. Set aside. 4. In a deep pot, cook ba­con lar­dons on high heat till crispy. Re­move ba­con from pot, and then add chopped onion, cel­ery, car­rot, gin­ger and gar­lic cloves. Toss in ba­con fat and cook 3–5 min­utes till ten­der. 5. Pour in wheat beer and beef stock. Bring to a boil. 6. Turn off heat. Add sea­soned pork shoul­der to the pot, care­fully. Cover with lid or foil and place pot in oven. Re­duce heat to 350 F. Cook till the meat falls apart eas­ily, 3–4 hours de­pend­ing on size. (To re­duce cook­ing time, you can chop the pork into smaller por­tions be­fore cook­ing.) 7. While the pork is cook­ing, start red cab­bage slaw. Shred red cab­bage and radishes us­ing a man­do­line slicer, or fine slice with a knife. 8. Mix the slaw dress­ing by adding lemon, white wine vine­gar, Di­jon, whole-grain mus­tard and salt to a bowl. Whisk in yo­gurt and olive oil then pour over the shred­ded cab­bage. Add chives and pars­ley. Cover and set aside in the fridge. 9. When the pork is ready, use tongs to re­move it from the liq­uid and set aside. Strain the cook­ing liq­uid into an­other pot and dis­card cook­ing veg­eta­bles. Use a spoon to skim the fat off the top of the cook­ing liq­uid. 10. Cook the juices over high heat to re­duce. Add ap­ple cider

vine­gar, Worces­ter­shire and brown sugar to taste. 11. When the liq­uid is re­duced to al­most half, whisk in corn

starch and con­tinue to cook till it thick­ens. 12. Shred the pork and pour the sauce di­rectly over pork. 13. Toast the cia­batta buns and top with pulled pork and slaw.

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