Melt-in-your-mouth pork, topped with tangy coleslaw – it’s a favourite and classic slider!
Recipe from Derek Myers – Island Restaurant Group
1 pork butt
1 cup seasoning mix (paprika, onion powder, salt and pepper)
Season pork and then wrap in oven-safe plastic and foil (double the foil) cook at 300°F for 4 hours. Wait 30 minutes after removing from oven and then pull apart with fork or hands.
1 cup cabbage, shredded
1/4 cup carrots, shredded
2 tbsp vinegar
2 tbsp sugar
2 tbsp Dijon mustard
1 tbsp hot sauce
Mix mayo, mustard, vinegar, sugar and hot sauce together. Add cabbage and carrots and mix together well.
Gosling’s Wine of the Week
Carmel Road Monterey Pinot Noir
The 2012 Monterey Pinot Noir is French oak aged briefly to add earthy, dark toast undertones to this brightly fragrant, berry spiced wine. The balance of the final wine is fantastic as it comes together in a velvety finish. The wine is a perfect match for Chef Derek’s pork recipe.
The retail price is $25.50 and it’s available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on July 1st, 2014