Ingredients per serving


Prepare the Pulled Pork

Prepare the Freekeh Mixture

  • Freekeh, cooked 1.3 kg
  • Kale, black, chiffonade 670.0 g
  • Jalapeno, deseeded, finely chopped 2.0 each
  • Cilantro, chopped 25.0 g

Prepare the Smoked Peach Kimchi Slaw

Prepare the Salad Bowl

  • Cucumber, cut in long ribbons 2.0 each
  • Romaine lettuce, chopped 2.0 heads
  • Hominy, canned, drained 1.0 cans (470 g)
  • Cornbread, crumbled, roasted 500.0 g

Sweet and smoky pulled pork over a freekeh and black kale mixture, housemade peach kimchi slaw, hominy, cucumber, jalapeno, cilantro and cornbread croutons.



  1. Prepare the Pulled Pork

    • Combine the Hellmann’s Smoked Peach Dressing with the gochujang paste, sesame oil, maple syrup and minced garlic.
    • Season the pork shoulder with salt and pepper. Sear in a pan on all sides.
    • Transfer the pork to a pressure cooker, add the Smoked Peach Dressing mixture, and cook until the meat is tender and easily shreds with a fork.
    • Pull the meat and set aside.
  2. Prepare the Freekeh Mixture

    • Combine the freekeh, black kale, jalapeno and cilantro with the 240 ml Hellmann’s Smoked Peach Dressing.
  3. Prepare the Smoked Peach Kimchi Slaw

    • Mix the Napa cabbage, daikon radish, carrots, scallions, sriracha, Hellmann’s Smoked Peach Dressing, fish sauce and vinegar. Allow to marinate overnight. Drain and reserve, refrigerated.
  4. Prepare the Salad Bowl

    • Roll the cucumber ribbons.
    • In a bowl, in sections, add the freekeh salad, chopped romaine, hominy, kimchi slaw and pork.
    • Drizzle with additional Hellmann’s Smoked Peach Dressing if needed.
    • Top with cornbread croutons.
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