Chipotle Pork with Potato Pancakes

Pork Foodservice
39Ingredients
Calories
65Minutes

Ingredients

  • 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. 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. 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. 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. 4. Toss all ingredients for coleslaw together in bowl and season
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