NONO PULLED PORK

SERVES 6-8

INGREDIENTS

    • 1
    • Boneless Pork Butt (4 lbs.)
    • 1 tbsp.
    • Ground cumin
    • 1 tbsp.
    • Chili powder
    • 1 tbsp.
    • Brown sugar
    • 1 tbsp.
    • Kosher salt
    • 1 tbsp.
    • Paprika
    • 1 tbsp.
    • Granulated garlic
    • 1/2 tsp.
    • Ground black pepper
    • 1/4 tsp.
    • Cayenne
    • 2 tbsp.
    • Canola oil
    • 2
    • Garlic cloves, smashed
    • 1 1/2 cups
    • Chicken stock
    • 1 cup
    • NONO SAUCE
    • 1 3/4 cups
    • NONO SAUCE (reserved)

RECIPE

  1. Preheat oven to 300°F.
  2. In a medium bowl, combine all dry spices.
  3. Rub pork with spice mixture.
  4. In a large skillet, heat oil and sear pork butt on all sides until lightly browned, approx. 3-4 minutes on each side.
  5. Transfer seared pork butt to roasting pan, fat side up.
  6. Add chicken stock and garlic to roasting pan and glaze pork with NONO SAUCE.
  7. Cover roasting pan and place in 300°F oven and roast 3-4 hours until meat shreds easily with a fork.
  8. When cooked and slightly cooled, remove from roasting pan and shred. Combine meat with additional reserved NONO SAUCE
  9. Combine meat with additional reserved NONO SAUCE.

TIMINGS

  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes

NONO PULLED PORK SANDWICH WITH NONO SLAW

SERVES 4

INGREDIENTS

    • 1 1/3 lbs.
    • NONO Pulled Pork
    • 4
    • Brioche buns, 3 ¾ inch round
    • 4 tbsp.
    • Unsalted butter, melted

RECIPE

  1. In a skillet, butter both sides of bun and toast on medium heat.
  2. After buns are toasted, place 5oz of NONO pulled pork on one half of bun.
  3. Top NONO pulled pork with 3oz of NONO Slaw.
  4. For extra kick, drizzle more NONO SAUCE on top of slaw before placing top bun.

NONO PULLED PORK SLIDERS WITH NONO SLAW

SERVES 6-8

INGREDIENTS

    • 1 1/3 lbs.
    • NONO Pulled Pork
    • 12-16
    • Brioche slider bun, 2 inch round
    • 6 tbsp.
    • Unsalted butter, melted

RECIPE

  1. Butter both sides of slider buns and toast in pan over medium heat.
  2. After buns are toasted divide 2 tbsp. ( 1 - 1/2 oz.) of pork and 2 tbsp. (1 - 1 1/2oz.) of slaw on top, and finish with top bun.
  3. For extra flavor, drizzle more NONO on top of the slaw before finishing with top bun.