BBQ Pulled Pork Bowl with Hominy, Smoky Peach Kimchi Slaw and Cornbread Croutons
Sweet and smoky pulled pork over a freekeh and black kale mixture, housemade peach kimchi slaw, hominy, cucumber, jalapeno, cilantro and cornbread croutons.
Salads
Ingredients per serving
Prepare the Pulled Pork
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Korean gochujang paste 130.0 g
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Roasted sesame oil 125.0 ml
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Maple syrup 120.0 ml
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Garlic, minced 25.0 g
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Pork shoulder 900.0 g
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Salt and Pepper, to taste
Prepare the Freekeh Mixture
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Freekeh, cooked 1.3 kg
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Kale, black, chiffonade 670.0 g
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Jalapeno, deseeded, finely chopped 2.0 each
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Cilantro, chopped 25.0 g
Prepare the Smoked Peach Kimchi Slaw
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Napa cabbage, julienne 0.5 head
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Daikon radish, peeled, julienne 105.0 g
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Carrots, julienned 130.0 g
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Scallions, juilenned 50.0 g
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Sriracha sauce 65.0 ml
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Fish sauce 60.0 ml
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Vinegar, rice wine 60.0 ml
Prepare the Salad Bowl
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Cucumber, cut in long ribbons 2.0 each
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Romaine lettuce, chopped 2.0 heads
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Hominy, canned, drained 1.0 cans (470 g)
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Cornbread, crumbled, roasted 500.0 g
Preparation
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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.
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Prepare the Freekeh Mixture
- Combine the freekeh, black kale, jalapeno and cilantro with the 240 ml Hellmann’s Smoked Peach Dressing.
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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.
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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.
