Recipes by Sarah McCullen | Photographed by Joe Worthem
PULLED PORK
3 tablespoons sea salt
2 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ancho chile powder
1 tablespoon smoked paprika
1/2 teaspoon ground cinnamon
4 pounds boneless center-cut pork loin roast
2 tablespoons salted butter
1/2 cup barbecue sauce, plus more for drizzling
1/3 cup tomato paste
2 tablespoons apple cider vinegar
1/4 cup water
RED CABBAGE SLAW
1 cup shredded carrots
1 cup shredded red cabbage
2 scallions, thinly sliced
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1/4 teaspoon salt
SWEET POTATO SKINS
8 small sweet potatoes
Prepare the Pulled Pork: In a medium bowl, stir together salt, brown sugar, garlic powder, onion powder, ancho chile powder, paprika and cinnamon, and rub over roast. In a large skillet, melt butter. Brown roast in skillet, 2 to 4 minutes per side. Place in a slow cooker, fatty side up.
In the same skillet, combine barbecue sauce, tomato paste, vinegar and water. Using a spatula, scrape cooked bits from bottom of skillet, and stir until sauce mixture is well combined, about 2 minutes. Pour sauce mixture over roast in slow cooker. Cover and cook until tender, about 6 hours on high or 12 hours on low. Shred.
Prepare the Slaw: In a medium bowl, toss carrots, cabbage and scallions. In a small bowl, whisk olive oil, apple cider vinegar, Dijon, sugar and salt until blended. Pour dressing over cabbage mixture, and toss until coated. Cover and refrigerate.
Prepare the Sweet Potato Skins: Preheat oven to 350°F. Wash sweet potatoes, and pat dry. Bake potatoes on a rimmed baking sheet in preheated oven until soft and sugar is released, about 1 hour. Gently cut potatoes in half, and press cut side of potato with the back of a spoon to create a hollow middle. Fill potato skins with pulled pork, drizzle with extra barbecue sauce, and top with the slaw.