| Level: | Advanced |
| Total: | 13 hr |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1 cup sea salt
- 1 cup caster (superfine) sugar
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon ground fennel seed
- 1 tablespoon ground chipotle
- One 5- to 7-pound bone-in pork shoulder
- 2 tablespoons sea salt
- 1 teaspoon fresh rosemary leaves, finely chopped
- 1 teaspoon toasted fennel seed, finely crushed in a mortar
- 2 pounds russet potatoes
- 1 gallon canola or peanut oil for deep frying
- 5 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1/3 cup roughly chopped cilantro leaves and finely chopped stems
- 1 cup mayonnaise
- 1 tablespoon tarragon vinegar
- 1 teaspoon soy sauce
- 1 tablespoon minced garlic
- Barbecue sauce for garnish
Instructions
- For the pulled pork: Mix salt, sugar, black pepper, paprika, garlic powder, fennel seed, and chipotle in a bowl. Generously coat pork shoulder in the rub. Using applewood or hickory wood, maintain a temperature of 210 degrees F in your smoker. Add a water pan and arrange the pork directly on the grill and smoke, spritzing every hour, until pork reaches an internal temperature of 200 degrees F on a probe thermometer, roughly 12 hours. Carefully remove pork from smoker. Wearing barbecue gloves, pull the shoulder apart while the pork is still hot.
- For the fries: Prepare a seasoning salt by combining sea salt, rosemary and fennel seed. Cut potatoes with a wall-mounted fry cutter equipped with a 1/2 inch cutting screen. Deep fry in oil heated to 350 degrees F for 90 seconds. Cool to room temperature. Fry again at 350 degrees F for an additional 2 minutes or until golden brown. Transfer to a mixing bowl and add approximately 1 teaspoon of the seasoning salt.
- For the slaw: Mix green and purple cabbage together. Add cilantro. Mix mayo, tarragon vinegar, soy sauce and garlic in a bowl. Combine the cabbage mixture with the dressing and mix thoroughly.
- To assemble, place 1 pound of freshly fried and seasoned fries on a plate. Top with 1/2 pound of pulled pork. Place 1 cup of slaw on top of the pork. Drizzle the slaw with barbecue sauce and serve.
Reviews
The Cowboy Sundae merges fresh cut, seasoned fries with beautifully smoked pulled pork, and finishes with a house made cilantro slaw and BBQ sauce. This is best when the fries are piping hot and still crispy, and like to add some of my favorite hot sauce for a little kick. Do it!