Ingredients
4 to 4 1/2 pound boneless pork shoulder
salt , to taste
pepper, to taste
1/2 cup apple cider vinegar
3 tablespoons brown sugar
2 tablespoons dry mustard
2 tablespoons garlic , minced
1 teaspoon hot pepper sauce
Pepper Jelly Glaze:
2 teaspoons olive oil
3/4 cup yellow onion, finely diced
1/2 cup green bell pepper, and red bell pepper, diced
1/4 cup carrots, finely diced
1 cup chicken broth
1/4 cup jalapeno pepper jelly
4 teaspoons rice vinegar
1/2 teaspoon salt
1 pinch ground cumin
2 1/2 teaspoons cornstarch, dissolved in 1 tablespoon cold chicken broth or water
Napa Cabbage Slaw:
1/4 cup rice vinegar
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon soy sauce
2 tablespoons olive oil
1/2 teaspoon sesame oil
2 cups Napa cabbage leaves, thinly sliced (OR green cabbage)
1/2 cup red cabbage, thinly sliced
1/2 cup red onion, 1-inch julienne cut
1/2 cup red bell pepper , 1-inch julienne cut
1/2 cup carrot, finely shredded
Corn Pancakes:
3/4 cup yellow corn flour
1/4 cup flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
3/4 cup milk
1/2 cup green onions, thinly sliced
2 tablespoons butter, melted
1 teaspoon jalapeno chile, finely chopped
1 cup corn, cooked
3-4 tablespoons milk
1/4 cup clarified butter, OR canola oil
salt , to taste
pepper, to taste
1/2 cup apple cider vinegar
3 tablespoons brown sugar
2 tablespoons dry mustard
2 tablespoons garlic , minced
1 teaspoon hot pepper sauce
Pepper Jelly Glaze:
2 teaspoons olive oil
3/4 cup yellow onion, finely diced
1/2 cup green bell pepper, and red bell pepper, diced
1/4 cup carrots, finely diced
1 cup chicken broth
1/4 cup jalapeno pepper jelly
4 teaspoons rice vinegar
1/2 teaspoon salt
1 pinch ground cumin
2 1/2 teaspoons cornstarch, dissolved in 1 tablespoon cold chicken broth or water
Napa Cabbage Slaw:
1/4 cup rice vinegar
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon soy sauce
2 tablespoons olive oil
1/2 teaspoon sesame oil
2 cups Napa cabbage leaves, thinly sliced (OR green cabbage)
1/2 cup red cabbage, thinly sliced
1/2 cup red onion, 1-inch julienne cut
1/2 cup red bell pepper , 1-inch julienne cut
1/2 cup carrot, finely shredded
Corn Pancakes:
3/4 cup yellow corn flour
1/4 cup flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
3/4 cup milk
1/2 cup green onions, thinly sliced
2 tablespoons butter, melted
1 teaspoon jalapeno chile, finely chopped
1 cup corn, cooked
3-4 tablespoons milk
1/4 cup clarified butter, OR canola oil
Description
Pork Be Inspired
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