The Porker Recipes

BBQ PORKER

Steps:

• For the braising liquid: Whisk together beer, cola, vinegar, Worcestershire, liquid smoke, salt and 4 cups water in a large bowl. Set aside.
• For the pork rub: Mix the brown sugar, paprika, oregano, onion powder, chili powder, garlic powder, mustard powder, cayenne, cinnamon, nutmeg, coriander and chipotle powder in a large bowl. Whisk or mix with a fork until fully incorporated. Set aside.
• For the cola BBQ sauce: Combine ketchup, cola, brown sugar, vinegar, Worcestershire, paprika, salt, cayenne, chili powder, garlic powder, onion powder and bay leaf in a large pot. Whisk together and bring up to a boil. Lower heat to medium and simmer for 20 minutes. Place in the fridge to cool.
• For the BBQ porker: Cut pork butt until it lays flat, then score the side with no fat cap. Rub roast liberally with salt and pepper, then coat with yellow mustard. Coat both sides with pork rub.
• Preheat the oven to 375 degrees F. Heat a grill for cooking over medium-high heat.
• Place pork butt on the grill. Cook until seared and charred, about 10 minutes each side. Place the grilled pork in a 4-inch deep pan. Pour braising liquid over pork until three-quarters of the way submerged. Cover pan with foil and bake until fork-tender, about 3 hours 25 minutes. Pull pork with tongs, removing most of the fat. Set aside in a bowl submerged in some of the drippings.
• For the mac sauce: Bring half-and-half and heavy cream to a boil in a large pot on medium-high heat, stirring often and watching to make sure not to burn the bottom, until boiling, then add cream cheese and turn heat to medium. Slowly start adding the shredded cheeses in handfuls, being sure it's thoroughly melted before adding more.
• Mix hot sauce, salt, white pepper, garlic powder and onion powder in a separate bowl and whisk until incorporated. Add to pot and thoroughly mix until cheese is smooth and completely melted. Set aside.
• To assemble: Bring a large pot of water seasoned generously with salt to a boil. Add cavatappi noodles and cook until al dente, about 9 minutes. Drain noodles thoroughly and add to mac sauce, stirring until mixed well.
• Heat a saute pan on medium heat. Place pulled pork in pan and heat until lightly browned, mixing with tongs.
• Scoop a portion of noodles with mac sauce into a serving bowl. Place a pork portion on top. Drizzle with cola BBQ sauce and garnish with diced pickled jalapenos.

THE PORKER

Steps:

• For the apple chutney: Combine the hard cider, brown sugar, cider vinegar, allspice, Worcestershire and apples in a saucepan and place over medium-high heat. Bring to a simmer, lower the heat and simmer until the liquid has evaporated, about 30 minutes. Set aside and let cool.
• For the caramelized onion mayo: Heat the oil over medium-low heat in a pan, add the onions and cook down, stirring frequently, until the onions are amber in color and sticky, 20 to 30 minutes. Let cool, and then combine with the mayonnaise. Set aside.
• For the porker: Preheat the oven to 350 degrees F.
• Combine the sausage, sage, bacon salt, pepper, apples and onions in a large bowl and mix well. Lay a piece of aluminum foil on the counter, place the sausage mixture on the foil and roll it into a large sausage. Roll the foil around the sausage, being careful not to squash the mix.
• Place on a baking sheet and cook until the temperature of the meat reaches 160 degrees F, 30 to 40 minutes. Let sit until the meat is cool enough to handle, and then slice into approximately 3/4-inch slices.
• For the plate: Heat a grill pan and cook the bacon to the desired doneness. Set the bacon aside but keep the bacon fat in the pan. Sear the porker slices in the bacon fat until crisp and warmed through.
• Lay the flatbreads open and smear a good dollop of the onion mayo to one side on each, followed by some cheese and apple chutney. Place two beautiful porker slices and three slices of the bacon on each sandwich or wrap, and add a good handful of arugula.

DEVON PORKERS

Steps:

• Preheat oven to 380 degrees F. Lightly flour chops and season with salt, pepper, mustard, and sugar. Heat clarified butter in large pan over high heat. Add chops and brown on each side. Remove to a small baking dish.
• Add 1 tablespoon flour to butter in pan and stir to form a brown roux. Add cider and whisk into a smooth sauce; cook 2 more minutes. Pour sauce over pork and cover with apple slices. Roast for 1 1/2 hours.