Pulled Pork Wrap - with Spicy Slaw

For you, pork may not be even remotely treacherous. For me, it’s a guilty pleasure. I grew up enjoying Chinese spare ribs in sweet, sticky garlic sauce. Bacon was a treat; black forest ham, as pleasant as Black Forest cake. The Québécois cuisine at Au Petit Poucet was a family favorite. So even though I very rarely eat pork these days, it is fitting that that my son is urging me to prepare Pulled Pork. The meat I used is organic, and pork butt isn’t nearly as lewd as it sounds. It’s actually just a shoulder cut. If you’re not partial to pork, you can always pull a chicken leg instead.

Pulled Pork

1 1/2 t each whole coriander seed, whole cumin seed, black peppercorns, dry mustard powder, chili powder (Or 1 teaspoon of chili flakes, such as like Chile Pasilla Oaxaca)
2 t kosher salt
3 T coconut sugar (or dark brown sugar)
3 lb boneless pork shoulder (aka pork butt)

In a small frypan, over medium-low heat, toast coriander, cumin and peppercorns for 1 to 2 minutes. Grind toasted spices into a fine powder using a processor, a spice grinder or a mortar and pestle. (The Vitamix dry container was very effective.) Transfer to a bowl and mix with salt, mustard powder, chili powder and sugar.

Coat meat with spice rub and let it marinate in the rub for 1-2 hours at room temperature or up to 2 days in the refrigerator.

Place meat in a slow cooker and cook on high for 5-6 hours or in the oven in a baking pan at 250F for 3 to 4 hours or until meat is tender and the meat thermometer indicates 190F. Let meat rest for 20 minutes, then pull the still warm meat into pieces.

Barbecue Sauce

1 1/2 c ketchup
1/4 c each coconut (or dark brown) sugar, cider vinegar
2 T each molasses, Worcestershire sauce
2 garlic cloves, minced or grated
2 t sweet or hot paprika
1 t each black pepper, dry mustard powder
pinch of cayenne
hot sauce, to taste

Combine ingredients in a medium-sized pot. Simmer over medium-low heat for 15-20 minutes, stirring occasionally. Season with hot sauce. Add half of the BBQ sauce to the cooked, pulled meat and toss, adding more sauce as needed. Refrigerate extra sauce.

Simple Spicy Slaw

1/2 small head green cabbage, finely shredded
1/4 red onion, thinly sliced
1/2 jalapeño, seeded, finely chopped
3 T cider vinegar
2 T olive oil
1 t sea salt
freshly ground black pepper

Combine cabbage, onion and jalapeño in a large bowl. Add oil, vinegar, salt and pepper, and toss well. (This slaw is perfect with chicken as well.)

Pulled Pork Lettuce Wraps

Wrap meat and slaw in Boston lettuce leaves. You’ll need lots of napkins, but you’ll be in lite-food heaven.
Serve Pulled Pork Wraps with sides of roasted potato and sweet corn. The Crazy Chicken Rub spice blend from Sublime Flavors, made my potatoes irresistible. (Ingredients: paprika,onion, savoury, coriander, peppercorn, thyme, orange granules, basil, allspice, lemon juice and salt.)
Serves 6-8.