Recipe Details

Pull more patrons into your restaurant this fall with a brand-new BBQ Pulled Pork Sandwich from Sugar and Scribe’s Chef Jocelyn Cano! Stuffed with smashed red potatoes, slightly charred salted and limed green beans, cumin aioli, slaw and cumin-spiced pulled pork, your diners will be savoring the meat sweats as their tastebuds melt for this well-seasoned meaty sandwich.

For the Pulled Pork:

  1. Place grapeseed oil in small hot stock pot, add onions, tomatoes, and garlic. Sauté until fragrant, lower heat and cook until translucent and tomatoes are breaking down.
  2. Add spices, sugar, butter and sauté.
  3. Transfer ingredients in pot into a blender and puree. Return to pot.
  4. Place all ingredients in a medium saucepan, cover with just enough water, cover, and let simmer away for about 2.5 hours.
  5. Remove pork and return liquid back to stovetop. Bring to a boil and let reduce by 3/4.
  6. Add shredded pork back in to the liquid and simmer for 15 more minutes and add Stubb’s Original Legendary Bar-B-Q Sauce.
  7. Finish with salt to taste.

For the Smashed Red Potatoes:

  1. Bring stockpot of water to a boil. Place the potatoes in boiling water and cover and cook about 12 minutes.
  2. Drain potatoes.
  3. Add butter to potatoes.
  4. Smash potatoes with a whisk.
  5. Add granulated garlic, salt and rosemary.

For the Green Beans:

  1. Bring stockpot of water to boil. Place green beans in boiling water and blanch for about 1.5 minutes.
  2. Drain and shock into ice water.
  3. When ready to serve place dab of butter in skillet and melt.
  4. Add green beans until slight char with salt and lemon juice.

For the Slaw:

  1. Combine all ingredients. Refrigerate until ready to serve.

For the Cumin Aioli:

  1. Combine all ingredients in small bowl, refrigerate until ready to serve.

For Serving:

  1. Place pulled pork and slaw on toasted sandwich roll with cumin aioli on each side accompanied by smashed potatoes and green beans.

CHEF’s TIP!

For Full Flavor Pulled Pork: 

Add pork to vacuum-packed bags and place into boiling water to reheat and lock in moisture. Remove from boiling water and serve. Be sure to note that the cooking temperatures vary depending on the amount of meat in the bag.

This recipe makes great sliders or served as an entree with a dinner roll on the side!

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