Pulled Pork Hush Puppies

From Chef John Vermiglio and Chef Joe Giacomino, Grey Ghost Detroit and Second Best.

Pulled Pork Ingredients:
1 pork butt
4 quarts chicken stock
2 cups Salt
2 onions
2 carrots

Directions:

Generously coat the pork butt in salt and refrigerate overnight, and allow the pork to cure. Once cured, rinse the salt and place the pork in a braising pan. Cover with stock, add onions and carrots. Place braising pan on stove and bring to a boil, once at a boil. Once up to a boil, remove from burner, cover and braise in 300‐degree oven for 3 hours. Once finished allow the pork in the liquid to come down to room temperature. Shred the meat and the fat, keeping them together, and using paddle attachment on a stand mixer whip the meat to incorporate together. Roll your meat mixture into ½ inch balls and cool in refrigerator until set firm.

Batter:

2 cups White Lilly brand self‐rising Flour
1.5 cups coarse ground cornmeal
2 tablespoons onion powder
2 tablespoons Sugar
2 tablespoon Salt
Soda water to consistency

Mix all dry ingredients in a medium bowl and whisk in soda water until you reach a pudding consistency.

White BBQ dipping sauce:

2 cups Mayonnaise
2 teaspoons chili powder
1 teaspoon cayenne powder
½ teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons dark brown sugar
1 tablespoon white wine vinegar

Whisk together all ingredients in a medium sized bowl. Garnish with chives and curly parsley.

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