Chef Belton: Pulled pork sandwiches with cole claw


Posted on May 7, 2014 at 12:36 PM

Updated Thursday, Jul 3 at 10:48 AM
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With the weather warming up, it's time to plan some lighter meals so Chef Kevin Belton of The New Orleans School of Cooking is in Frank’s Kitchen with his recipe for pulled pork sandwiches with cole slaw.

Pork Roast

  • 6 cloves garlic
  • 4 slices bacon
  • 4 tbsp. Big Kevin's seasoning 
  • 1 beer
Taking a knife make several slits in pork. Slip garlic glove in each slit. Slice bacon into 1-2 pieces and insert into slit to keep garlic in place. Season pork with the seasoning and place in dutch oven. Pour beer into bottom of pan and cover. Bake at 225 for 6 hours. Reserve liquid in pot. 
  • 1 cup drippings
  • 1/2 cup ketchup
  • 2 tbsp. Worcestershire 
  • 1/4 cup Steens Syrup
  • 1 tbsp. vinegar
  • 1/4 tsp dry mustard
Place all ingredients in sauce pan simmering on low for 20 minutes stirring occasionally. 

Cole Slaw
  • 1 finely chopped cabbage
  • 1/2 c shredded carrot
  • 1/2 c mayo
  • 1/4 c sugar
  • 1/4 c milk
  • 2 Tbsp lemon juice
  • 1 Tbsp vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
Add mayo, sugar, milk, lemon juice, vinegar, salt, pepper in large mixing bowl. Mix well. Add finely chopped cabbage and carrots. Stir until fully coated and refrigerate for 2 hours.