Smithfield Spicy Strawberry Vinegar Pulled Pork BBQ Fries
TOTAL TIME12 hrs 55 mins
SKILL LEVELIntermediate
SERVINGS8
About this RecipePulled Pork & Bacon (12 hour-braised bacon-wrapped pork butt) with Eastern NC-inspired Spicy Strawberry Vinegar BBQ Sauce served on Crispy Seasoned Fries topped with Coleslaw – by Chefs Gregory Williams and Jamie Barnes.
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Ingredients
Gather Ingredients from the list below 4 cups Brown sugar 2 quarts Apple juice 2 quarts Pineapple juice 1 cup Fresh garlic 4 tbsps. Kosher salt 1 tbsp. Black pepper 2 tbsps. Paprika 3 tbsps. Red Hot Riplets seasoning 1 package fries if desired Coleslaw 4 pints Fresh Strawberries 2 cups Sugar 1 tbsp. Black pepper 1 tbsp. Red pepper flakes 24 oz. Strawberry vinegar (or cider vinegar)
Gather Ingredients from the list below
Braised Pork Butt & Fries
1 package Thick Cut Bacon
BBQ Sauce
Directions
1.
Braised Pork Butt & Fries: Preheat oven to 325°F. Remove pork butt from packaging and wrap with 1 package of Smithfield Thick Cut Bacon before placing in a roasting pan.
2.
Mix all dry seasonings, spices, and sugar together in a small bowl. Rub mixture over Smithfield Bone-in Pork Butt before adding in apple juice, pineapple juice, and fresh garlic to the roasting pan.
3.
Wrap pan in aluminum foil and place in the middle rack of the oven for 12 hours.
4.
Remove from oven and let it rest for 30 minutes.
5.
Pork is ready to be pulled and served over your favorite fries with BBQ Sauce and Coleslaw.
6.
BBQ Sauce: Remove stems from strawberries. Add to small pot with sugar, black pepper, red pepper flakes, strawberry vinegar, and bring to a boil, until sugar dissolves.
7.
Next, pour into a blender in small batches and blend until fully combined.
8.
Pour desired amount over pulled pork or serve on the side.
