Time: 13:00
Complexity: easily
Servings: 4

Don't expect a cowboy sundae to resemble the popular dessert in any way! Perhaps the only similarity is the layering of the ingredients: pulled smoked pork is served on a mound of homemade fries, topped with fresh, crisp coleslaw, and drizzled with barbecue sauce.

Ingredients:

Pulled pork

• 1 pork shoulder on the bone weighing 2.5–3 kg.
• 1 tbsp. sea salt
• 1 cup powdered sugar
• 1 tbsp. black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp. ground fennel seeds
• 1 tbsp ground chipotle pepper
• Special equipment: deep fryer, smokehouse

French fries

• 2 tablespoons sea salt
• 1 teaspoon fresh rosemary leaves, finely chopped
• 1 tsp toasted fennel seeds, crushed in a mortar
• 1 kg Russet-Burbank potatoes
• 4 liters of canola or peanut oil for deep frying

cole slaw

• 5 cups shredded white cabbage
• 2 cups shredded red cabbage
• 1/3 cup coarsely chopped cilantro leaves and finely chopped stems
• 1 cup mayonnaise
• 1 tbsp tarragon vinegar
• 1 teaspoon soy sauce
• 1 tbsp. minced garlic
• Barbecue sauce, for filing

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, French fries, red cabbage, rosemary, fennel seeds, vinegar with tarragon, soy sauce, chipotle pepper, garlic powder, paprika, sea ​​salt flakes, barbecue sauce

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Preparation:

Step 1
• Pork:
  
  Combine salt, sugar, black pepper, paprika, garlic powder, fennel seeds, and chipotle seeds in a bowl. Generously coat the pork shoulder in the spice mixture. Preheat a hickory or applewood smoker to 212°F (100°C). Fill the drip pan with water, place the pork directly on the grate, and smoke, basting every hour, until the internal temperature reaches 200°F (93°C), about 12 hours. Carefully remove the pork from the smoker. Wearing barbecue gloves, shred the shoulder while it's still hot.
Step 2
• French fries:
  
  Make the seasoned salt by combining sea salt, rosemary, and fennel seeds. Cut the potatoes into 1-cm-wide strips. Fry in oil preheated to 175°C (350°F) for 90 seconds. Let cool to room temperature. Fry the potatoes again at 175°C (350°F) for another 2 minutes, or until golden brown. Transfer to a bowl and add about 1 teaspoon of seasoned salt.
Step 3
• Coleslaw salad:
  
  Combine all the cabbage in a bowl. Add the cilantro. Combine the mayonnaise, tarragon vinegar, soy sauce, and garlic in a bowl. Toss the cabbage mixture with the dressing.
Step 4
• Place 1 pound (450 g) of French fries on a plate. Top with 8 ounces (220 g) of pulled pork. Place 1 cup (1 cup) of lettuce on top of the pork. Drizzle with barbecue sauce and serve.

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