Pulled Pork with Dandy® Sweet Corn ChowChow

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What You Need

Pulled Pork:

  • 3 lbs. pork shoulder 
  • 2 sprigs thyme
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp ground fennel
  • 1 tsp ground black pepper
  • 1/4 cup yellow mustard
  • 1 cup brown sugar
  • 3 tbsps cider vinegar
  • 4 tbsps tomato paste
  • 6 cloves garlic smashed
  • 2 onions chopped
  • 6 branches Dandy® Sliced Celery 
  • 4 oz. orange juice
  • 8-10 whole grain hamburger buns

Dandy® Super Sweet Corn ChowChow;

  • 4 ears Dandy® Super Sweet Corn, blanched and stripped from the cob
  • 1 small red onion diced
  • 1/2 cup Dandy® Sliced Celery
  • 1/4 cup yellow mustard
  • 2 tsps rice vinegar
  • 4 dashes tabasco hot sauce or other brand
  • 1 tsp poppy seeds
  • 1 tsp sugar
  • 1/8 tsp cracked black pepper
  • 1/2 tsp Kosher salt

Make It

  1. In a Dutch oven, place all of the ingredients except the bread and put top on Dutch oven, place in the oven for 3 hours at 325 degrees.
  2. Once pork is tender, remove from the oven and using two forks pull apart the meat to shred it. Adjust seasoning with sea salt as necessary. Keep warm till ready to serve.  

Dandy® Super Sweet Corn ChowChow:

  1. Bring a medium pot of water to a boil, add the Dandy® Super Sweet Corn and cook for 3 minutes. After 3 minutes, put the Dandy® Super Sweet Corn into an ice water bath to stop the cooking process. Once corn is cold, 1-2 minutes, drain and strip corn from cob. In a medium bowl, combine the remaining ingredients and mix well, let sit for 20 minutes to make sure sugar has dissolved and adjust seasoning as necessary and serve with  pulled pork.

Recipe by Chef Todd Fisher

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