HUDSON ROUSE’S PULLED PORK WITH SMASHED SWEET POTATOES AND PECANS

Rising Son chef Hudson Rouse served this dish at the Global Growers benefit at Decatur Cemetery in September. A riff on his South Georgia grandma’s sweet potato souffle, he sometimes features it on the dinner menu of his Avondale Estates restaurant.

FOR THE PORK

1 small Boston butt or 1/2 of a

large butt (5-7 pounds) Salt and pepper

1 cup vinegar

3 tablespoons kosher salt ⅓ cup granulated sugar 1 tablespoon minced garlic 4 dashes of hot sauce or 1 small

hot chili pepper, minced

FOR THE SWEET POTATOES AND PECAN CRUMBLE

4-6 jumbo sweet potatoes

3/4 cup (1 1/2 sticks) butter,

divided

3/4 cup granulated sugar, divided 1/2 teaspoon of ground

cinnamon

1 hot chili pepper, minced as

finely as possible

1 teaspoon kosher salt

2 cups pecans, chopped

To make the pork: Pat the butt dry, and rub all over with salt and pepper.

Smoke for 6 to 8 hours or until meat reaches an internal temperature of 200 degrees. If using a charcoal grill, do not place butt directly over the fire. Pile the charcoal on one of the grill, and place the meat on the other. You will have to replenish the fire with coals periodically.

While the pork is smoking, heat vinegar, salt, granulated sugar, garlic and hot sauce or chili pepper in a small sauce pan over mediumhigh heat. Bring to a simmer, stir to dissolve the sugar and salt, and cook for about 1 minute. Take off heat, cover and set aside.

Once the pork is done, wrap in foil and allow to rest for about 30 minutes. Shred into a large bowl and stir in vinegar sauce. You may not need the entire recipe of sauce. Start with about half of it, and save the rest to re-wet the pork, or for another use.

To make the sweet potatoes and crumble:

While the pork is smoking, prepare the sweet potatoes:

Heat oven to 425 degrees. Wash and dry sweet potatoes. Pierce with a fork or sharp knife. Wrap individually in foil, place on a large baking try and roast until very soft to the touch, about 1 1/2 hours for jumbo potatoes.

Allow potatoes to cool for about 20 minutes. Peel, slice and place in a large mixing bowl. Add 1/2 cup (1 stick) of the butter, 1/2 cup of the sugar and the cinnamon. Mash with a potato masher and mix well. (If you prefer a smoother texture, puree the sweet-potato mixture in the food processor.)

Heat the oven to 200 degrees. Heat the remaining 1/4 cup (half stick) of butter, remaining 1/4 cup sugar, the hot chili pepper and salt in a small sauce pan over medium heat. Once the butter is melted (about 3 minutes), stir in pecans to coat. Pour the pecans on a baking sheet, and bake for 15 minutes. Allow to cool to room temperature. To assemble the dish: Spread the sweet potatoes on a large tray, bowl or other serving dish.

Taste the pork and add more sauce if needed. Arrange pork over sweet potatoes. Top with pecan crumble, and serve. Makes: 6-8 entree portions

Per serving, based on 6: 657 calories (percent of calories from fat, 66), 5 grams protein, 54 grams carbohydrates, 6 grams fiber, 50 grams fat (17 grams saturated), 62 milligrams cholesterol, 559 milligrams sodium.

PHOTOS CONTRIBUTED BY CHRIS HUNT; STYLINGS BY WENDELL BROCK Hudson Rouse, the chef at Rising Son in Avondale Estates, shared his recipe for Pulled Pork with Smashed Sweet Potatoes and Pecans.