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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. pork shoulder
- 1/4 cup brown sugar
- 3 Tbsp. salt
- 1 Tbsp. chili powder
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 gal. water
- 1 Tbsp. oil
- 1 cup onion (diced)
- 1 Tbsp. garlic (crushed)
- 2 cups tomatoes (crushed)
- 2 tsp. worcestershire sauce
- 1/4 cup apple cider vinegar
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 tsp. lemon juice
- 1/2 can chipotle chile
- 1/4 tsp. cayenne
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 lb. potatoes
- 1 1/8 cups oil
- 1/4 cup matzo meal
- 1 egg
- 1 cup onion (diced)
- 1 Tbsp. garlic (minced)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1 head cabbage (shredded)
- 1/4 cup carrot (shredded)
- 1 cup sour cream
- 2 Tbsp. red wine vinegar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
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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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