Hank Daddy's BBQ: Pulled Pork Parfait Recipe

Image via www.hankdaddysbbq.com

Can’t wait to taste test Hank Daddy’s BBQ at the GTA Home Show? Look no further – here’s a surefire hit recipe for your home kitchen from pitmaster Frank Caputo.

RECIPE: Pulled Pork Parfait

Serves 10-12

• 1 pork butt (8-12 lbs)
• ½ C Hank Daddy’s Original Barbecue Rub
• 1 C Hank Daddy’s Original Barbecue Sauce
• 10 large white potatoes
• 4 tbsp butter
• Salt & pepper to taste

Pork:

• Apply dry rub to the meat liberally. In a smoker, cook the seasoned meat until the internal temperature of the meat reaches 190-195 degrees F, somewhere between 10-12 hours. Remove the cooked butt from the smoker and allow it to settle for an hour in a roasting pan. This will allow you to preserve the au jus, or natural juices, from the meat. Remove the bone with a simple quarter turn and a pull, then discard it. The bone should come out very easily if the meat is cooked. If it doesn’t come out easily, that means the meat is undercooked. With a fork in each hand, begin to pull the meat apart until completely pulled. Add sauce.

Potatoes:

• Wash and peel potatoes, cut into quarters. Add potatoes to a large pot of water and bring to a boil. Remove potatoes when they are fork-tender. Mash with a potato masher until you have a smooth consistency. Add butter, salt and white pepper.

Serve layered in a martini glass, champagne glass or plain old water glass. Start with pulled pork on the bottom, barbecue sauce and a scoop of mashed potatoes. Repeat until glass is full.

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FEBRUARY 20-23, 2014

For 2-for-1 tickets to the show click here!

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