- 3 lbs Pork Shoulder boneless
- 1 Tbs Kosher Salt
- 1 Tbs Crack Black Pepper
Preheat one side of a bbq to 300 degrees Fahrenheit, you will be cooking this recipe over indirect heat so only half of the bbq is needed.
Season pork all over with salt and pepper and place on bbq over indirect heat (or “cold” side of the bbq), cover the bbq and cook for 2 hours. Remove pork from bbq and tightly wrap in heavy duty foil or double layer of regular foil and return to bbq over indirect heat. Cook for another 2 hours or until meat is fork tender.
Unwrap meat and place in a brownie pan. Using two forks, shred the meat into strands making sure to incorporate all the cooking juices. Cover and keep warm until you are ready to put it together.
Mustard Sauce
- 1/2 C Yellow Mustard
- 1/4 C White Wine Vinegar
- 1/4 C Apple Cider Vinegar
- 2 Tbsp Honey
- 1/2 Tsp Garlic Powder
Combine all in a small pot and bring to the boil. Simmer for 1 minute and set aside till cooled to room temperature.
BBQ Vinegar Sauce
- 1/2 C BBQ Sauce
- 1/2 C Red Wine Vinegar
- 1/8 Tsp Kosher Salt
- 1/8 Tsp ground Black Pepper
Combine all in a small pot and bring to the boil. Simmer for 1 minute and set aside till cooled to room temperature.
Putting It Together
- 8 Buns
- 2 Tbsp room temperature Unsalted Butter
Place butter on inside of both sides of all the buns. Place over direct heat of bbq until the bun is warmed through and they get some grill marks.
Place a healthy portion of pulled pork on the bottom half of bun followed by a healthy portion of your sauce of choice.
For the authentic pulled pork sandwich experience, the dish is just the bun, meat and sauce. If you are looking for a little extra, then garnish with pickles, coleslaw, herbs, and/ or potato chips. Enjoy.
Marinade
- Seeds of 1 large Papaya
- 1 clove Garlic, minced
- Zest and juice of 1 Lime
- Zest and juice of 1 Lemon
- 1/4 C canned Coconut Cream, skimmed from the top of the can
- 2 Tbsp freshly chopped cilantro leaves
- 1 Tbsp minced fresh ginger
- 4 boneless, skinless Chicken Breasts
In a bowl, combine the papaya seeds, garlic, lime zest, lime juice, lemon zest, lemon juice, coconut cream, cilantro and ginger; mix thoroughly. Add the chicken breasts to the bowl, and toss to coat in the marinade. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for a minimum of 1 hour or up to 24 hours.
Chicken
- 1 Tbsp Vegetable Oil, plus more as needed
- 1/4 C Papaya
- Barbecue Sauce (recipe below)
- 1/4 C Spiced Cashew Nuts, coarsely chopped (recipe below)
- 1 Tbsp fresh Cilantro Leaves for garnish, optional
Heat a grill over medium-high heat, and lightly grease the grate with oil. Remove the chicken from the marinade and lay the breasts on the hot grill. Discard the marinade. Baste each chicken breast with 2 tablespoons of Papaya Barbecue Sauce and continue grilling, turning once and basting occasionally with the remaining sauce, until the meat is cooked through. Transfer the chicken to a serving platter, and garnish with the chopped Spiced Cashew Nuts and cilantro leaves, if using.
Papaya Barbecue Sauce
- 1 Tbsp Vegetable Oil
- 1 Sweet Onion, finely diced
- 3/4 C Sugar
- 1 Scotch Bonnet Pepper, seeded, deveined and quartered
- Zest and juice of 2 Limes
- Zest and juice of 1 Lemon
- 1 C Water
- 1/2 C Seasoned Rice Wine Vinegar
- 5 C large diced Papaya
- 2 Tsp Kosher Salt
Heat the oil in a pot over medium heat and add in the onion. Cook until the onions are translucent, stirring continuously to ensure the pieces do not brown. Sprinkle the sugar, Scotch bonnet, lime zest and lemon zest over the onions, and stir until the sugar dissolves. Pour in the lime juice, lemon juice, water and vinegar. Bring the ingredients to a boil. Add in the diced papaya and adjust the seasonings with the salt, if desired. Bring the mixture to a boil again, reduce the heat and allow the mixture to simmer for 15 minutes. Take the pan o the heat, and let the mixture cool slightly. Carefully transfer the mixture to a blender, and puree the sauce until smooth. Transfer the barbecue sauce to a bowl, and set aside.
Spiced Cashew Nuts
- 1 Tsp Butter
- 1/2 C unsalted Cashews
- pinch Ground Paprika
- pinch Kosher Salt
In a small frying pan, melt the butter over medium heat. Drop the cashews into the pan and toast until golden brown. Remove the pan from the heat, then sprinkle with the paprika and salt, and gently toss to coat.
