Cowboy Tostada
By: Executive Chef Chris Brown
JW Marriott Starr Pass Resort & Spa
8-10lbs.of Boston Butt (4-5lbs. each pork shoulder)
Dry Rub Barbecue Sauce
All you need for this Pulled Pork Barbecue is one or two 4-6lb. Boston Butts (commonly called Pork Shoulder), and some of your favorite Dry Rub and Barbecue Sauce.
After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the Butt low and slow at 225f-250f for about 10-12 hours on your favorite Smoker.
When the internal temperature of the pork shoulder reaches around 180f-190f, remove from the fire and wrap it in plastic wrap or foil for about 45 minutes to an hour, so that it can rest. This allows the delicate flavor and juices to permeate the meat.
CORN BREAD PANCAKES:
1 c. cornmeal (white or yellow)
1 c. flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. soft shortening
1 c. milk
2 eggs, beaten
Mix all ingredients in a bowl. Pour 2 oz. of mix onto non-stick griddle set on high (350 degrees) and cook until golden brown(about 2 minutes). Flip and repeat on second side.
Creamy Slaw:
1 cup Cabbage, shredded
¼ cup Purple Cabbage, shredded
¼ cup Carrots, julienne
Dressing:
½ cup Mayonnaise
2 T. Apple Cider Vinegar
1 T. White Sugar
1 T. Milk
1 tsp. Celery Salt
Mix greens and carrots together, set aside. Mix all ingredients for dressing together with a whisk until smooth, add to greens.
