Pulled Pork BBQ Wrap

Recipe Ingredients

6		Tortillas - warmed
		Fried Pickles And Spicy Dipping Sauce - (see recipe)
		For Pork
3 cups	711ml	Chicken stock
1		Onion - coarsely chopped
2		Carrots - coarsely chopped
2		Celery ribs - coarsely chopped
1 tablespoon	15ml	Salt
1/4 cup	59ml	Liquid crab boil
1		Bone-in pork butt roast - (5 to 6 lbs)
1 tablespoon	15ml	Creole seasoning - see * Note
6		Mountain bread or lavosh
		For Bbq Sauce
2 cups	125g / 4.4oz	Reserved vegetables from pork
6 oz	170g	Reserved cooking liquid
2 teaspoons	10ml	Finely-chopped garlic
2 teaspoons	10ml	Finely-chopped ginger
2 cups	474ml	Ketchup
2 teaspoons	10ml	Cumin
1/2 cup	80g / 2.8oz	Brown sugar
2 teaspoons	10ml	Worcestershire sauce
6 tablespoons	90ml	Cider vinegar
1 tablespoon	15ml	Crystal Hot Sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cabbage Salad
1/4		Cabbage - shaved
		= (or about 2 cups shaved cabbage)
1/4		Red bell pepper - finely chopped
		= (or 1/4 cup finely-chopped pepper)
4 tablespoons	60ml	Sugar
1/2 cup	118ml	Cider vinegar
4		Pickled jalapeños - finely chopped
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Crushed red pepper

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large pot, bring chicken stock, onion, carrots, celery, salt and crab boil to a boil.

Season pork roast with Creole seasoning and add to boiling liquid and vegetables. Bring to a boil, reduce heat and simmer covered for 1 1/2 hours, or until fork-tender. Reserve cooking liquid and vegetables separately to use in BBQ sauce.

Preheat oven to 375 degrees. Place roast on a rack and bake for 1 hour, or until meat pulls away easily with a fork.

Set aside to cool for 15 to 20 minutes, then pull meat away from the bone with a fork and pull into bite-size pieces. Coarsely chop meat if desired. Mix with 2 cups of the BBQ sauce before assembling sandwiches. Pass remaining sauce for dipping on the side. (Makes 6 cups pulled pork, enough for 6 sandwiches)

For BBQ Sauce: In the bowl of a food processor, combine reserved vegetables, cooking liquid, garlic and ginger and process until smooth and the consistency of ketchup. Add remaining ingredients and process until thoroughly mixed. Season to taste with salt and pepper. (Makes about 4 cups sauce)

For Cabbage Salad: In a non-reactive mixing bowl combine all ingredients and mix well. Let stand at room temperature at least 15 minutes before serving. (Makes about 2 cups salad, enough for 6 sandwiches)

Spoon Salad onto warmed tortilla filled with BBQ Pulled Pork, roll up and serve with Fried Pickles And Spicy Dipping Sauce.

This recipe yields 6 sandwiches.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A03) - from the - TV FOOD NETWORK

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