Pig Skin Pile-ups!

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Chef Travis Howard from Spud Nation shows how to make a pig skin pile-up.

Crispy skins piled with roasted pulled pork

topped with a refreshing shredded apple slaw and served with a sweet apple-butter barbecue sauce

Overview:

Prep Time: 5 hours

Cook Time: 3 to 5 minutes
Yield: 6 to 8 orders

Directions:

APPLE BARBECUE SAUCE:

  • 1 cup Cattleman’s sauce
  • ½ cup apple butter
  • ¼ cup apple cider vinegar
  • 2 teaspoons red pepper flakes

ROASTED PORK SHOULDER:

  • 2 pounds pork shoulder
  • ¼ cup barbecue spice
  • 1 onion
  • ½ c. water

Slice onion and place in the bottom of a roasting pan. Rub pork shoulder completely with barbecue spice. Place on onions and put in a 325°F oven for 90 minutes. Add water and cover. Let cook another hour or until the pork is falling apart tender. Shred while warm.

APPLE SLAW:

  • 2 cups shaved green cabbage
  • 3 gala or fuji apples, shredded on box grater
  • 1 jalapeño
  • 2 tablespoons scallion sliced thin
  • 1 ½ tablespoon mayo
  • 2 teaspoons sugar
  • 1 teaspoon apple cider vinegar

 

STUFFED SKINS:

  • Potato shells
  • Shredded pork
  • Barbecue sauce
  • Cheddar cheese
  • Slaw

To assemble: Fry shells until golden and crispy. Add barbecue sauce, pork and cheese. Broil until cheese is melted. Garnish with slaw and more sauce.

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