Chef Sean Griffin of Neros at Ceasar’s Palace – Las Vegas, NV
Adapted by StarChefs.com

Yield: 20 Servings

Ingredients:

Horseradish Cole Slaw:
• 5 cups green cabbage, shredded
• 5 cups red cabbage, shredded
• 2 cups carrots, shredded
• ¼ cup chives, cut into batons
• ½ cup cider vinegar
• 5 Tablespoons sugar
• 1½ teaspoons salt
• 1 teaspoon fresh cracked pepper
• 2 teaspoons lemon juice
• 1 cup mayonnaise
• ¼ cup sour cream
• 6 Tablespoons horseradish root, grated
• 1 Tablespoon whole grain mustard
  
  Pulled pork:
• 1 bunch parsley, minced
• 6 sage leaves, minced
• 25 cloves garlic, minced
• 1 Tablespoon coriander, toasted, ground
• 1 Tablespoon cumin, toasted, ground
• 2 Tablespoons fresh cracked black pepper
• 1 Tablespoon fennel seed, toasted, ground
• ½ cup canola oil
• 1 pork shoulder, bone-in
• Kosher salt
• Apple cider vinegar

Method:
For Cole Slaw:
Combine the cabbages, carrots, and chives in a bowl. Separately, combine the vinegar, sugar, salt, pepper, and lemon together. Pour the vinegar mixture over the vegetables. In another small bowl, combine the mayonnaise, sour cream, horseradish, and mustard; mix well. Add the mayonnaise mixture to the coleslaw and toss thoroughly. Cover and refrigerate overnight, or for at least 1 hour before serving.

For Pulled Pork:
Preheat oven to 225°F. Combine the first 8 ingredients and mix well. Score the skin of the pork and rub with the herb and spice mixture; season liberally with salt. In a roasting pan, put the seasoned pork in the oven. (Place a pan of hot water on the bottom shelf of the oven for moisture.) Roast the pork until it is browned and falling off the bone, approximately 10 hours. Remove from heat; reserve the cooking juices and add 3 Tablespoons of the apple cider vinegar to every ½ cup of juice. Season the juice with salt and pepper. Once the pork has cooled, pull the meat off the bones and combine with the cooking juice.

To Assemble and Serve:
Place warm pork in your favorite bun, top with coleslaw, and serve immediately.