Pulled Pork Cakes with Carolina Slaw & BBQ Remoulade

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Ingredients

PULLED PORK CAKES
 1/3 cup Red bell peppers, finely diced
 2 tsp Olive oil
 1 pound Brookwood Farms Pulled Pork, no sauce (item #15005)
 1/2 cup Mayonnaise
 3 Egg yolks
 1/4 cup Green onions, sliced
 2 tsp Mustard, stone ground
 1/4 tsp Texas Pete® Dust
 1/4 tsp Black pepper, ground
 1/4 tsp Salt, kosher
BREADING
 3 Eggs, large
 2 cups Panko crumbs
 1 cup Flour, all-purpose
 Salt, kosher
 Black pepper, ground
CAROLINA SLAW
 1/4 cup White vinegar, distilled
 3 Tbsp Sugar, granulated
 3 Tbsp Vegetable oil
 1/2 Tbsp Mustard, stone ground
 1/2 tsp Celery seed
 1 tsp Texas Pete® Original Hot Sauce
 1 pound Green cabbage, shredded
 1/2 cup Red bell pepper, sliced into thin strips
 1/4 cup Carrots, shredded
 1/4 cup Red Onion, cut in half, thinly sliced
BBQ REMOULADE SAUCE
 1 cup Mayonnaise
 1/3 cup BBQ sauce, spicy
 1 Tbsp Mustard, stone ground
 1 Tbsp Worcestershire sauce
 1 Tbsp Lemon juice

Instructions

1

1. Heat olive oil over medium heat in a sauce pan. Add red bell peppers and sautee for 4 to 5 minutes, tossing occasionally. Remove from heat and allow to cool.

2

2. In a mixing bowl, combine all ingredients (including cooked red bell peppers). Mix to combine. Portion product into 3-ounce sections (recipe should yield eight 3-ounce portions). Roll portions into balls, flatten into pucks and set aside.

3

3. In two separate bowls, combine flour with a pinch of salt & pepper and Panko bread crumbs in another. In a small bowl, combine and blend the 3 eggs to create an egg wash.

4

4. Place a pork puck into the flower mixture to coat and shake off any excess flour. Dip the cake into the egg wash, then directly into the Panko crumbs. Make sure the puck is completely coated. Repeat this process for all remaining pucks.

5

5. Place 2 pucks into a hot oil fryer set at 350 degrees and cook until golden brown (approximately 2 minutes).

6

6. Place a mound of Carolina Slaw (recipe follows) onto a plate.

7

7. Lean 2 pork pucks against the mound of slaw and drizzle with BBQ Remoulade Sauce (recipe follows). Refer to picture for presentation.

8

CAROLINA SLAW

1. Combine cabbage, peppers, carrots, and onion in a large mixing bowl.

9

2. In a separate mixing bowl, combine all other ingredients and stir to create a dressing. Pour the dressing over the contents of the other bowl and stir to combine. Refrigerate until cold.

10

BBQ REMOULADE SAUCE

Combine all ingredients in a mixing bowl and stir to combine. Pour into a squeeze bottle.

 

Previous Recipes of the Month

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Ingredients

PULLED PORK CAKES
 1/3 cup Red bell peppers, finely diced
 2 tsp Olive oil
 1 pound Brookwood Farms Pulled Pork, no sauce (item #15005)
 1/2 cup Mayonnaise
 3 Egg yolks
 1/4 cup Green onions, sliced
 2 tsp Mustard, stone ground
 1/4 tsp Texas Pete® Dust
 1/4 tsp Black pepper, ground
 1/4 tsp Salt, kosher
BREADING
 3 Eggs, large
 2 cups Panko crumbs
 1 cup Flour, all-purpose
 Salt, kosher
 Black pepper, ground
CAROLINA SLAW
 1/4 cup White vinegar, distilled
 3 Tbsp Sugar, granulated
 3 Tbsp Vegetable oil
 1/2 Tbsp Mustard, stone ground
 1/2 tsp Celery seed
 1 tsp Texas Pete® Original Hot Sauce
 1 pound Green cabbage, shredded
 1/2 cup Red bell pepper, sliced into thin strips
 1/4 cup Carrots, shredded
 1/4 cup Red Onion, cut in half, thinly sliced
BBQ REMOULADE SAUCE
 1 cup Mayonnaise
 1/3 cup BBQ sauce, spicy
 1 Tbsp Mustard, stone ground
 1 Tbsp Worcestershire sauce
 1 Tbsp Lemon juice

Directions

1

1. Heat olive oil over medium heat in a sauce pan. Add red bell peppers and sautee for 4 to 5 minutes, tossing occasionally. Remove from heat and allow to cool.

2

2. In a mixing bowl, combine all ingredients (including cooked red bell peppers). Mix to combine. Portion product into 3-ounce sections (recipe should yield eight 3-ounce portions). Roll portions into balls, flatten into pucks and set aside.

3

3. In two separate bowls, combine flour with a pinch of salt & pepper and Panko bread crumbs in another. In a small bowl, combine and blend the 3 eggs to create an egg wash.

4

4. Place a pork puck into the flower mixture to coat and shake off any excess flour. Dip the cake into the egg wash, then directly into the Panko crumbs. Make sure the puck is completely coated. Repeat this process for all remaining pucks.

5

5. Place 2 pucks into a hot oil fryer set at 350 degrees and cook until golden brown (approximately 2 minutes).

6

6. Place a mound of Carolina Slaw (recipe follows) onto a plate.

7

7. Lean 2 pork pucks against the mound of slaw and drizzle with BBQ Remoulade Sauce (recipe follows). Refer to picture for presentation.

8

CAROLINA SLAW

1. Combine cabbage, peppers, carrots, and onion in a large mixing bowl.

9

2. In a separate mixing bowl, combine all other ingredients and stir to create a dressing. Pour the dressing over the contents of the other bowl and stir to combine. Refrigerate until cold.

10

BBQ REMOULADE SAUCE

Combine all ingredients in a mixing bowl and stir to combine. Pour into a squeeze bottle.

Notes

Pulled Pork Cakes with Carolina Slaw & BBQ Remoulade