BBQ Pulled Pork with Esquites Corn Salad

by Chris Ratel

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High Fat

Spicy

High Protein

Gluten Free

Nut Free

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

42g

Carbs

57g

Calories

850

Fat

54g

Ingredients

Pork ShoulderCornApple CiderCornMayonnaiseLime JuiceCotija CheeseJalapeno PeppersSweet PaprikaKetchupKosher SaltBrown SugarGarlicGreen OnionCilantroGarlic PowderOnion PowderCuminOnionYellow MustardBlack PepperCider VinegarWorcestershire SauceCanola and Olive Oil BlendChipotle in AdoboLemon JuiceMolassesSteak SauceCayenne PowderFrank's Hot Sauce

Reviews

4.4

Based on 3594 reviews

This meal was okay, but I wasn't as impressed as I expected to be based on some other reviews. The corn salad was a bit bland and I thought the pork was too highly seasoned. On the plus side, the portion was generous and I had leftovers. Also, I ate it with a salad - it really needs some other veggies.

Ruth Deutsch · 03/11/25

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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.