Curtis Stone CSCOR0020, Инструкция по эксплуатации

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Prep Time: 15 minutes
Cook Time: 3 hours
Slow-Cooked Pulled Pork Sandwiches and Red Cabbage Coleslaw
Heat a 5-qt casserole pot over medium-high heat. Add 2 tsp oil and pork. Cook pork, turning occasionally, 8 to 10
minutes, or until browned all over. Set pork aside. Pour off all fat and carefully wipe pot with damp kitchen towel. Add 1
tsp oil, half red onion, and garlic and cook for 4 minutes, or until onions begin to brown. Add broth and 1/4 cup vinegar.
Return pork to pot and bring to a simmer.
Cover pot and transfer to oven. Cook 3 hours, or until meat is fork-tender. Remove pot from oven, uncover and cool for 30
minutes.
In small saucepan, whisk remaining brown sugar and 2 cups vinegar. Bring mixture to a simmer over medium-high heat
and cook 5 minutes, or until reduced by one-third. Remove from heat and whisk in tomato paste, red pepper flakes, 1 tbs
salt, and 1 tsp pepper. Set barbecue sauce aside.
Transfer pork to large bowl and, using two forks, coarsely shred meat. Add 1 cup barbecue sauce and toss to coat. Season
pulled pork with salt and pepper. Keep warm.
In large bowl, whisk mayonnaise and 2 tbs barbecue sauce. Add cabbage, carrots, and half onion and toss to coat. Season
coleslaw with salt and pepper.
Spoon about 1 cup of pulled pork onto bottom half of each toasted roll. Top with more barbecue sauce, coleslaw, and tops
of rolls and serve.
INGREDIENTS
Make-Ahead: Pork can be made up to 1 day ahead, cooled, covered, and refrigerated; reheat over medium heat before serving.
3/4 cup plus 1 tbs. brown sugar, divided
2 tsp paprika
1/2 tsp each cayenne pepper and onion powder
One 3-lb boneless pork shoulder roast
3 tsp olive oil, divided
1 small red onion, thinly sliced, divided
4 garlic cloves, smashed
4 cups reduced-sodium chicken broth
2 1/4 cups apple cider vinegar, divided
1/4 cup tomato paste
2 tsp crushed red pepper flakes
3 tbs mayonnaise
1/4 head red cabbage (about 8 oz), thinly shaved
1 carrot, peeled, grated
6 Kaiser rolls, halved, toasted
Serves: 6
METHOD
1.
2.
Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using SLOW COOK mode, set oven to 250°F for 3 hours
and preheat.
In small bowl, mix 1 tbs brown sugar, paprika, cayenne, onion powder, 2 tsp salt, and 1/2 tsp pepper. Coat pork in spice
mixture.
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