Recipe courtesy of Pucker Wilson's

The Cowboy Sundae

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  • Level: Advanced
  • Total: 13 hr
  • Active: 1 hr
  • Yield: 4 servings


Pulled Pork:




Special equipment:
a fry cutter; a smoker
  1. For the pulled pork: Mix salt, sugar, black pepper, paprika, garlic powder, fennel seed, and chipotle in a bowl. Generously coat pork shoulder in the rub. Using applewood or hickory wood, maintain a temperature of 210 degrees F in your smoker. Add a water pan and arrange the pork directly on the grill and smoke, spritzing every hour, until pork reaches an internal temperature of 200 degrees F on a probe thermometer, roughly 12 hours. Carefully remove pork from smoker. Wearing barbecue gloves, pull the shoulder apart while the pork is still hot.
  2. For the fries: Prepare a seasoning salt by combining sea salt, rosemary and fennel seed. Cut potatoes with a wall-mounted fry cutter equipped with a 1/2 inch cutting screen. Deep fry in oil heated to 350 degrees F for 90 seconds. Cool to room temperature. Fry again at 350 degrees F for an additional 2 minutes or until golden brown. Transfer to a mixing bowl and add approximately 1 teaspoon of the seasoning salt.
  3. For the slaw: Mix green and purple cabbage together. Add cilantro. Mix mayo, tarragon vinegar, soy sauce and garlic in a bowl. Combine the cabbage mixture with the dressing and mix thoroughly.
  4. To assemble, place 1 pound of freshly fried and seasoned fries on a plate. Top with 1/2 pound of pulled pork. Place 1 cup of slaw on top of the pork. Drizzle the slaw with barbecue sauce and serve.