“Pulled roasted pork shoulder, Ryal’s Rocking R Dairy cheddar, and Grow Dat Youth Farm kale marinated in harissa cider vinegar and grilled on Bellegarde wheat bread.
“We call this the Superpig because of the combination of kale, the ultimate superfood, with this pulled roasted pork and Ryal’s cheddar. The pork is also delicious on its own served with the kale as a side dish alternative to coleslaw.”
6 lbs. of pork shoulder 1 tbsp. black pepper 1 tbsp. dried oregano 1 tbsp. paprika 1 tbsp. smoked paprika 1 tbsp. white pepper 2 tbsp. ancho chile powder 2 tbsp. ground coriander 2 + 1/2 tbsp. salt 1/2 tsp. cayenne pepper 1/2 cup brown sugar 2 tbsp. Worcestershire sauce 12 oz. can Tin Roof Amber Beer 5 cloves garlic, 3 of them roasted until soft 2 onions 1 large bunch of kale 1/2 cup apple cider vinegar 1/2 cup water 1 tbsp. sugar harissa paste 2 tbsp. olive oil Ryal’s Rocking R Dairy Cheddar Cheese rustic wheat bread butter
Pulled Roasted Pork Shoulder
Combine black pepper, oregano, paprika, smoked paprika, white pepper, ancho chile powder, ground coriander, salt, cayenne pepper and brown sugar to make pork rub. Cut up pork shoulder into baseball-sized pieces. Rub with spice mix until completely coated. Cover and refrigerate for 1–2 days.
Preheat oven to 325ºF. Chop onions into quarter pieces and peel 2 unroasted garlic cloves. In a roasting pan, mix Worcestershire sauce with beer, onions, garlic and 2 cups water. Put pork in roasting pan and cover with foil. Roast for 3+1/2–4 hours or until it pulls apart easily. Baste occasionally during cooking. Let pork cool in pan. Do not discard pan juices. When cool, pull pork apart until shredded to desired consistency and mix with the roasting pan juices.
Kale with Harissa Cider Vinegar Sauce
Mash the 3 roasted garlic cloves and combine with apple cider vinegar, olive oil, 1/2 cup water, harissa paste, and sugar. Wash and shred kale. Blanch the kale in salted boiling water for 6–7 minutes. Transfer to ice bath to stop cooking and then to colander to drain. When drained, toss kale with harissa vinegar sauce.
To make sure the sandwich is heated through, consider warming up the pork and kale before putting on the bread. To make the sandwich, take two slices of rustic wheat bread and spread with butter on the outer sides that will be grilled. Place a layer of sliced Ryal’s Cheddar on the bottom piece. Put a generous amount of pork on top of the cheese and top with marinated kale. Close the sandwich with the other slice of bread and grill in a hot, seasoned pan until golden on both sides and cheese is melted.