Dinners on Fire Island: Pulled Pork, Biscuits and Cole Slaw

Pulled Pork is a great thing to make for a crowd, particularly if you want to join in the fun and not spend all your time in the kitchen. Most Pulled Pork recipes are basically the same, with some variation like stove top versus oven  or crock pot.   I didn’t have a crock pot or I would have used it.  The oven versions I’ve seen require slow cooking over low heat and you need to check in and baste it every 45 minutes, for like a day!  I’ll take a pass on that thanks.  In this particular version I add Chipotle in asado to give the pork a spicy Mexican kick.

Endlessly confusing it turns out pork butt and pork shoulder are the same thing?  And as always the better the quality meat the better tasting the dish.  I used a 4 pound Berkshire pork shoulder from Heritage Foods USA at the Essex Street Market – it was about $30 and worth every penny.

Here is the recipe I posted last year, I added 1 cup of vinegar in this new version and swapped out the Serrano and Ancho pepper for Chipotle pepper.  Also some pulled pork isn’t very saucy when it is served, what I like about this recipe is it is basically your BBQ sauce and your Pulled Pork all in one.  After you have cooked the pork and I strongly suggest you do this the day before, as it will take 3-4 hours and will taste much better, you can re-season the sauce and add it to the pork as you see fit.  Or serve it on the side.  My sauce was chunky because I choose not to puree it – again it’s up to you.  Play around with the seasoning and discover your favorite.  I made plain buttermilk biscuits this time around, but again knock yourself out.

Finally in the original recipe I tried to use a BBQ to cook it on – forget this idea, it’s really not practical.  Make in a big covered pot over low heat.

Cole Slaw I make a million different version all of them have celery seeds, Dijon mustard, sugar, fresh parsley and in this instance because I had buttermilk left over from the biscuits I added a few tablespoons to the slaw, enough to give it flavor but not enough to make it creamy.

These biscuits I made with butter, buttermilk, Baking Powder and half Whole Wheat and half All Purpose Flour.

The pork had some heat so for those at the table not enthralled with spice I had a bowl of sour cream.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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1 Response to Dinners on Fire Island: Pulled Pork, Biscuits and Cole Slaw

  1. Chris & Skip says:

    That meal would make a Southerner whistle…not quite Dixie…Besame Mucho, maybe? Pork-Slaw-Bicuits/Cornbread are among my favorite combinations. Only thing I’d add is a little stewed okra.

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