Pork:

• 1 pork butt or shoulder (between 10-15 lbs.)
• 1 pear grated or chopped
• 2 quarts of bone stock
• salt and pepper
• olive oil for searing the meat

Slaw:

• 2 cups red cabbage
• 3 tbsp chopped apple
• 2 tbsp shredded carrot
• 1 tbsp diced red onion 
• 2 tbsp mayo
• 1 tbsp seasoned rice wine vinegar
• 1/2 tsp sesame oil

For The Sandwiches:

• 10 slider buns
• 2 cups pulled pork 
• 1 cup slaw
• 10 sweet n spicy pickle chips

Instructions:

Pork Butt:

1. I find it best to cut pork roast into manageable pieces, it cooks much quicker.
2. Heat a large cast iron skillet over medium-high heat.
3. Add oil to the bottom of the pan and quickly add in your pork. Let the meat sear for a few minutes until the exterior is crispy and golden.
4. Continue flipping and browning the meat until most of the sides are crispy. 
5. Place pork in a roasting pan and add the grated pear, the bone stock, and salt and pepper.
6. Let the pork cook over low heat for at least 6 hours or until the meat is tender

Make the Slaw:

1. In a large bowl, combine the mayo, rice wine vinegar, sesame oil, and mix until smooth.
2. Add in the cabbage, apple, carrots and onion and stir.
3. Allow to marinate for before using.

Assemble the Sandwich:

1. Split and broil your buns in the oven until lightly golden.
2. Evenly distribute the pork, the slaw and the sweet and spicy pickles. 

Week 6

Celebration Foods

Extension Garden Potato Salad

Prep Time: 15 minutes

Total Time: 30 minutes

Servings: 8

Ingredients:

• 3# Yukon Gold Potatoes
• 6 Eggs
•  3 Celery stalks
• 1-1/2 cups Green Onion
• 1 Tbsp Dijon Mustard
• 1-1/4 cup Mayonnaise
• Salt
• Pepper
• 2 Pickles
• 1 Tbsp Dill
• 1 Tbsp Parsley
• Lemon juice

Instructions:

1. Cook the potatoes
2. In a large pot, cover potatoes with cold, salted water (1 teaspoon salt).
3. Bring to a boil, reduce heat to a simmer.
4. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes.
5. Drain, and rinse with cold water to stop the cooking.
6. Hard boil the eggs for 15 minutes.
7. Drain, and rinse with cold water to stop the cooking.
8. In a large bowl, whisk together the mayonnaise, mustard, and lemon juice.
9. Add a little salt and pepper.
10. Add the potatoes and use a rubber spatula to gently combine with the mayo cream mixture.
11. Chop, onions, celery, parsley, and pickles
12. Add the green onions, celery, parsley, dill, and pickles.
13. Season to taste with salt and pepper.
14. Top with freshly chopped dill.

Week 6

Celebration Foods

Spiced Apple Cider

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Total Time: 35 minutes

Servings: 8-10

Ingredients:

• 16 cups 1 gallon apple cider
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 2 Teaspoons whole cloves
• 1 orange
• Cinnamon sticks

Instructions:

1. Wash the orange then press the cloves into it to release the juice and blend the clove flavors
2. In a large pot add apple cider over medium heat
3. Drop the orange directly in the pot
4. Stir in the spices and bring to a soft boil
5. Continue to cook on medium heat for 20 minutes
6. Serve in a warm mug with a cinnamon stick