BBQ Pulled Pork with Esquites Corn Salad
Chef Chris doesn’t mess around with pulled pork. His version starts with pork shoulder slow-cooked in apple juice and spices for over eight hours, then hand-pulled and folded into a smoky, house-made chipotle BBQ sauce. On the side: a grilled corn salad inspired by the esquites he grew up eating in Sunset Park, Brooklyn—charred corn tossed with mayo, lime, jalapeño, cilantro, and Cotija cheese. Heat it all up, or keep the salad cold for contrast.
Nutritional facts
Protein
52g
Carbs
62g
Calories
910
Fat
53g
Ingredients
Steak Sauce, Frank's Hot Sauce, Brown Sugar, Onion Powder, Garlic Powder, Black Pepper, Cumin, Corn, Cilantro, Garlic, Sweet Paprika, Onion, Worcestershire Sauce, Kosher Salt, Yellow Mustard, Cotija Cheese, Jalapeno Peppers, Cider Vinegar, Mayonnaise, Corn, Chipotle in Adobo, Lime Juice, Ketchup, Green Onion, Lemon Juice, Molasses, Apple Cider, Cayenne Powder, Pork Shoulder
Reviews
4.4
Based on 3669 reviews
Carissa · 05/11/25
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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.
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