Carolina Pork Sandwich & Hush Puppies

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Pour the cabbage and carrots (a) into a mixing bowl. Season with a pinch of salt & pepper. Pour the mustard aioli (b) over the vegetables and mix well with a spoon. Set aside.
3. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 2 tbsp of oil or enough to coat the bottom of the pan, plus a little extra. Open the container of hush puppy batter (c) and gently stir with a dinner spoon. Use the spoon to drop the batter into the pan (you should have enough batter to make 4 small-sized hush puppies per serving). Try to space the hush puppies out in the pan to leave room for them to expand (similar to when you make pancakes). Immediately put the pan of hush puppies into your preheated 425 degree oven. Bake for 2 minutes.
4. While the hush puppies are cooking, cut open the package of pork shoulder (d) and add to a skillet or saute pan. Pour about 1/3 of the carolina sauce (e) over the pork. Use a wooden spoon to toss the pork with the sauce. Place the pan in your preheated 425 degree oven and bake for 10 minutes.
5. When the hush puppies have baked for 2 minutes, remove the pan from the oven. Use a spatula to flip them over and put the pan back in the oven for another 2 minutes. When the hush puppies have finished cooking, remove from the oven and place on a plate to rest. Sprinkle with salt.
6. Brush the insides of the brioche buns (f) with a small amount of oil. Place face-down on a baking sheet in your 425 degree oven. Warm until toasted.
7. When the carolina pork has finished cooking, use tongs to place a portion of meat inside each bun. Top with slaw. Serve with the hush puppies on the side.