-
1
Combine pulled pork, corn, and peppers in saute pan on medium heat.
-
2
Stir and saute until mixture binds together.
-
3
Season with salt and pepper.
-
4
Lay wonton wrapper flat, spread ?
-
5
of the pulled pork mixture thinly to 1/4-inch from the edges.
-
6
Place ?
-
7
of a smoked pork loin in center of wrap.
-
8
Fold edges in and roll.
-
9
Repeat 3 times.
-
10
Reserve until ready to cook.
-
11
Render bacon in a pan.
-
12
Caramelize onions with bacon.
-
13
Once bacon is crisp, add beans and water.
-
14
Let simmer until tender.
-
15
Preheat a pot of oil or a fryer to 360 degrees F.
-
16
Deep fry wrap until crisp and warm throughout.
-
17
Remove and drain on paper towels.
-
18
Cut on bias.
-
19
To plate: Place mashed potatoes on center of plate, position the sliced wrap standing on end in the potatoes, and encircle the entree with beans and sauce.
-
20
Preheat the oven to 250 degrees F.
-
21
Trim the pork butt of excess fat.
-
22
Score the pork butt by cutting a criss-cross pattern 1/4-inch into the meat.
-
23
Rub the barbecue spice into the pork.
-
24
Place the pork into a roasting pan fitted with a rack and cover with foil or a lid.
-
25
Cook to an internal temperature of 150 degrees F.
-
26
Remove from the oven and allow to cool.
-
27
Once cool, shred by hand, removing bone and any excess fat.
-
28
Combine salt, sugar, apple juice, pepper, cinnamon, clove, and thyme and stir to dissolve salt and sugar.
-
29
Add pork and brine, refrigerated, for 6 hours.
-
30
Remove from the brine and dry on a rack over a sheet pan for 1 hour, in the refrigerator.
-
31
Prepare a stovetop smoker with apple wood chips.
-
32
Smoke pork until cooked through.
-
33
In a heavy-bottomed saucepan, render the bacon until golden brown.
-
34
Add the onions and cook until caramelized.
-
35
Add the ancho peppers and the brown sugar and cook until the mixture begins to bubble.
-
36
Remove the pan from the heat and carefully add the bourbon.
-
37
Return to the heat and cook until the mixture is reduced to a syrup.
-
38
Add the black pepper and the veal jus and simmer until desired flavor.
-
39
Strain.
-
40
In a large stockpot, add the oil and heat.
-
41
Add the onions, carrots, and celery and cook until caramelized.
-
42
Add veal stock, veal bones, bay leaf, and peppercorns and bring to a boil over medium-high heat.
-
43
Reduce heat to a simmer and cook for at least 2 1/2 hours, skimming off any fat or foam as necessary.
-
44
Combine the cornstarch and water in a small bowl to make a slurry.
-
45
Add to the jus and bring to a boil to thicken.
-
46
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
47
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
