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US|METRIC
- 3 pounds pork shoulder
- 1/4 cup brown sugar
- 3 tablespoons salt
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 gallon water
- 1 tablespoon oil
- 1 cup onion (diced)
- 1 tablespoon garlic (crushed)
- 2 cups tomatoes (crushed)
- 2 teaspoons worcestershire sauce
- 1/4 cup apple cider vinegar
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 teaspoons lemon juice
- 1/2 can chipotle chile
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds potatoes
- 1 1/8 cups oil
- 1/4 cup matzo meal
- 1 egg
- 1 cup onion (diced)
- 1 tablespoon garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 head cabbage (shredded)
- 1/4 cup carrot (shredded)
- 1 cup sour cream
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Directions
- 1. Mix together dry ingredients and rub on pork. Place water in deep hotel pan, add pork and cook at 300F for 3 hours until tender. Toss with chipotle sauce and hold warm
- 2. In saucepan, heat oil, onion, garlic, salt, pepper, and cayenne, cook until soft. Add remaining ingredients and cook for 5 minutes.Puree until smooth
- 3. Heat oil in pan, sweat onion and garlic, cool. Peel and grate potatoes, toss with all of the ingredients. Heat oil in skillet, form pancakes and cook for 2 minutes on each side
- 4. Toss all ingredients for coleslaw together in bowl and season
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