Ingredients
(4 servings)
Pulledpork
- 1 pork butt about 2kg
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- ¼ cup cider vinegar
- 2 tablespoons Onion Puree
- 2 tablespoons Caramelized Epuree
- 4 tablespoons maple syrup
- 2 cloves minced garlic
- 1 cup beef broth
- 2 teaspoons onion powder
- 1 teaspoon paprika
- Salt and pepper
Purée au fromage en grains
- 2 bags of Mashed Potatoes Epurée
- 1 bag of cheese curds
- Salt and pepper
Preparation
- In a large skillet, sear the well-seasoned pork buttocks in oil.
- In the slow cooker, combine all ingredients and then add the seared pork. Coat the pork well with the sauce.
- Cook at Low for 6-7 hours.
- When the meat is cooked, remove it and shred it in a bowl.
- Transfer the sauce to a saucepan and reduce it by almost half. Then add the meat.
- Reheat the mashed potatoes Épurée in hot water or in the microwave (without the bag), when it is hot, add the whole bag of cheese curds, stirring well. Season the purée with salt and pepper to taste.
- Spread the purée over the meat and bake in a 375°F oven for about 20 minutes, until the purée has browned.
