Pork Sandwich with Chipotle Slaw
By Chef David Holben, Culpeppers, Dallas, TX

Made with:
Bala’s Smoked Natural Pulled Beeler’s Pork

Entrée Serves 4 with extra Pork

Ingredients:
3-1/2 lb Beeler’s Natural Pork Butt
1/4 cup Montreal Seasoning
1 tbls. Garlic Powder
2 tspn. Oregano
1 tspn. Salt

For the Chipotle Mayonnaise
1 cup Mayonnaise
2 each Chipotle Chilies
1 each Lime, Juice

For the Slaw Dressing
1/4 cup Seasoned Rice Wine Vinegar
1 tspn. Ginger, grated
1 tspn. Sesame Oil
2 tbls. Mayonnaise
1/2 tspn. Sesame Seeds (toasted)

For the Slaw
1 qt. Green Cabbage (shredded fine)
1/2 each Carrot (peeled and shredded fine)
1/2 each Red Pepper (cut into fine strips)
1/4 cup Cilantro Leaves
1/2 each Yellow Onion (sliced paper thin)
3 cups Flour
8 slices Swiss Cheese
4 each Sourdough Sandwich Bread
1/4 cup Olive Oil
TT Salt and Pepper

Procedure:
In a spice or coffee grinder, grind the Montreal seasoning, garlic powder, oregano and salt into a fine powder. Sprinkle the pork butt with the seasoning and slow smoke over mesquite at 275 degrees for approximately three hours. The meat should pull off easily with a fork. Let cool to room temperature and pull long piece off one at a time, discarding the fat. Wrap desired portion in a flat piece of foil.

In a food processor, purée the mayonnaise with the chipotles and lime juice until smooth. Season the mayonnaise with salt and pepper.
Wisk together the vinegar, ginger, sesame oil, mayonnaise and sesame seeds to prepare the dressing.

Finely grate the cabbage and carrots. Mix it with the red pepper and cilantro leaves. Add enough of the dressing to coat the cabbage mixture well.

Slice the onions paper thin and coat them with the flour. Fry at 350 degrees for three to four minutes until crispy and light brown. Place portioned Beeler’s Natural Pork in a 350 degree oven for 10 minutes.
Brush the bread with olive oil and grill or toast until light brown. Spread a generous amount of the chipotle mayo on each side of the bread. Place the pork on the bottom and two slices of cheese on top . Return to the oven to melt the cheese for one to two minutes. Spoon some coleslaw on top of the pork and fried onion on top of that. Finish with the top of the bread.

Chef Recipes:
Chicken Fried Lobster & Chipotle Glazed Quail with
Wild Mushroom Risotto and Truffle Butter Sauce

Mint Coriander Cured Loin of Atkins Ranch Natural Lamb
with Frisse and Grilled Radicchio Salad

Pork Sandwich with Chipotle Slaw

Smoked Bacon Wrapped Jumbo Shrimp & Twice Baked Potato with Lobster-White Cheddar Sauce

Other Related Links:
Great Chefs in the Great State of Texas