BBQ Pulled Pork Bowl with Hominy, Smoky Peach Kimchi Slaw and Cornbread Croutons

Name: BBQ Pulled Pork Bowl with Hominy, Smoky Peach Kimchi Slaw and Cornbread Croutons
Yield: 10
Ingredients: 130.0g Korean gochujang paste; 125.0ml Roasted sesame oil; 120.0ml Maple syrup; 25.0g Garlic, minced; 900.0g Pork shoulder; 0.0x Salt and Pepper, to taste; 240.0ml Hellmann's® Smoked Peach Dressing 2 x 3.78 L; 1.3kg Freekeh, cooked; 670.0g Kale, black, chiffonade; 2.0each Jalapeno, deseeded, finely chopped; 25.0g Cilantro, chopped; 0.5head Napa cabbage, julienne; 105.0g Daikon radish, peeled, julienne; 130.0g Carrots, julienned; 50.0g Scallions, juilenned; 65.0ml Sriracha sauce; 60.0ml Fish sauce; 60.0ml Vinegar, rice wine; 115.0ml Hellmann's® Smoked Peach Dressing 2 x 3.78 L; 2.0each Cucumber, cut in long ribbons; 2.0heads Romaine lettuce, chopped; 1.0cans (470 g) Hominy, canned, drained; 500.0g Cornbread, crumbled, roasted

Sweet and smoky pulled pork over a freekeh and black kale mixture, housemade peach kimchi slaw, hominy, cucumber, jalapeno, cilantro and cornbread croutons.

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Prepare the Pulled Pork

Korean gochujang paste 130.0 g
Roasted sesame oil 125.0 ml
Maple syrup 120.0 ml
Garlic, minced 25.0 g
Pork shoulder 900.0 g
Salt and Pepper, to taste
Hellmann's® Smoked Peach Dressing 2 x 3.78 L 240.0 ml
Hellmann's® Smoked Peach Dressing 2 x 3.78 L
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Sysco

Stewart Foodservice

Gordon Food Service

Wholesale Club

Flanagan

Pratts

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Prepare the Freekeh Mixture

Freekeh, cooked 1.3 kg
Kale, black, chiffonade 670.0 g
Jalapeno, deseeded, finely chopped 2.0 each
Cilantro, chopped 25.0 g

Prepare the Smoked Peach Kimchi Slaw

Napa cabbage, julienne 0.5 head
Daikon radish, peeled, julienne 105.0 g
Carrots, julienned 130.0 g
Scallions, juilenned 50.0 g
Sriracha sauce 65.0 ml
Fish sauce 60.0 ml
Vinegar, rice wine 60.0 ml
Hellmann's® Smoked Peach Dressing 2 x 3.78 L 115.0 ml
Hellmann's® Smoked Peach Dressing 2 x 3.78 L
Buy it now

x

Sysco

Stewart Foodservice

Gordon Food Service

Wholesale Club

Flanagan

Pratts

See more

Prepare the Salad Bowl

Cucumber, cut in long ribbons 2.0 each
Romaine lettuce, chopped 2.0 heads
Hominy, canned, drained 1.0 cans (470 g)
Cornbread, crumbled, roasted 500.0 g

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Sweet and smoky pulled pork over a freekeh and black kale mixture, housemade peach kimchi slaw, hominy, cucumber, jalapeno, cilantro and cornbread croutons.

...

Preparation

Prepare the Pulled Pork
- Combine the Hellmann’s Smoked Peach Dressing with the gochujang paste, sesame oil, maple syrup and minced garlic.
- Season the pork shoulder with salt and pepper. Sear in a pan on all sides.
- Transfer the pork to a pressure cooker, add the Smoked Peach Dressing mixture, and cook until the meat is tender and easily shreds with a fork.
- Pull the meat and set aside.
Prepare the Freekeh Mixture
- Combine the freekeh, black kale, jalapeno and cilantro with the 240 ml Hellmann’s Smoked Peach Dressing.
Prepare the Smoked Peach Kimchi Slaw
- Mix the Napa cabbage, daikon radish, carrots, scallions, sriracha, Hellmann’s Smoked Peach Dressing, fish sauce and vinegar. Allow to marinate overnight. Drain and reserve, refrigerated.
Prepare the Salad Bowl
- Roll the cucumber ribbons.
- In a bowl, in sections, add the freekeh salad, chopped romaine, hominy, kimchi slaw and pork.
- Drizzle with additional Hellmann’s Smoked Peach Dressing if needed.
- Top with cornbread croutons.