Culinary Creations Edition 2

Culinary Creations 15 PULLED PORK INGREDIENTS • 1 package JMS Pulled Pork • 1 medium onion julienne • 1 ½ cups of your favourite bbq sauce • 1 ½ cups of your favourite root beer PULLED PORK DIRECTIONS 1. Sauté onion and lay in bottom of slow cooker. 2. Open package of pork and pull apart slightly. Lay on top of onion bed. 3. Combine bbq sauce and root beer and pour over pork. Stir to combine. 4. Cook on high for 1-2 hours until it reaches 165F. Season to taste. SKILLET CORNBREAD INGREDIENTS Hint: While the pulled pork is heating, prepare the cornbread • 6 tbsp shortening • 1 cup yellow cornmeal • ½ cup flour • 1 tsp salt • 1 cup buttermilk • ½ cup milk • 1 egg • 1 tbsp baking powder • ½ tsp baking soda • Honey (optional) SKILLET CORNBREAD DIRECTIONS 1. Preheat oven to 450F. In a 10-12” cast iron skillet or oven safe pan, melt shortening over medium heat. 2. Combine cornmeal, flour and salt in a mixing bowl. 3. In a separate bowl, beat egg and add milk and buttermilk. 4. Mix wet and dry ingredients together. Add baking powder and soda and combine. 5. Add ¼ cup of melted shortening and mix well leaving remainder of shortening in hot pan. 6. Pour the batter into the hot pan and smooth the surface with a spatula. 7. Bake for 20-25 minutes or until golden brown and springs back to the touch. Drizzle with honey at service if you prefer a sweeter cornbread. COLESLAW INGREDIENTS • Shredded green & red cabbage • julienne peppers • carrots • chopped parsley • dressing • seasoning PREPARE YOUR SUNDAE: 1. Ladle a serving of baked beans into a low serving bowl. Place a heaping portion of pulled pork in the center. Lay a scoop of coleslaw on top of the pork and drizzle with your favourite barbecue or hot sauce. Serve with cornbread to mop up every drop!