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BBQ Pulled Pork with Esquites Corn Salad
Chef Chris’ pulled pork is no joke but in this meal, he decided to pair it up with a side dish that could easily be the star in its own right. Chef makes a grilled corn salad inspired by the Mexican street corn he used to eat in Sunset Park, Brooklyn, with grilled corn, mayo, lime, Cojita cheese, jalapeño, and cilantro. Of course the pork also needs to be on point, and his pork shoulder is slow cooked for over 8 hours in apple juice and spices before being hand-pulled and mixed in with some of Chef’s house chipotle BBQ sauce. Chef highly recommends heating this meal in the microwave but notes the corn salad is equally delicious hot or cold!
Nutritional facts
Protein
40g
Carbs
49g
Calories
810
Fat
53g
Ingredients
Apple Cider, Apple Cider Vinegar, Bay Leaves, Brown Sugar, Bulls Eye Bbq Sauce, Calcium Disodium, Canola Oil, Chipotle In Adobo, Chipotle Peppers, Cider Vinegar, Cilantro, Contains Less Than 2% Of Salt, Corn, Distilled Vinegar, Distilled White Vinegar, Egg Yolks, Frozen Corn, Garlic, Garlic Powder, Grated Parmesan Cheese, Ground Cumin, Hickory Smoke Flavor, Iodized Salt, Jalapeno, Kosher Salt, Lime Juice, Mayonnaise, Modified Food Starch, Molasses, Natural Flavors, Onion Powder, Onions, Oregano, Paprika, Parmesan Cheese, Pork Shoulder, Potassium Sorbate, Pure Vegetable Soya, Rennet, Salt, Scallions, Sesame Oil, Smoke Paprika, Smoked Paprika, Soybean Oil, Spices, Sugar, Sunflower Oil, Tomato Paste, Tomato Puree, Unpasteurised Milk, Vinegar
Reviews
4.5
Based on 1196 reviews
Heather Gray · 11/21/24
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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