Mangococonada

This twist on a Mexican dessert drink is sure to bring smile to your friends! Traditionally drizzled with chamoy and timed with tajin, we decided to include a coconut layer for that tropical flavor! Add your favourite rum to kick this up a notch.
Ingredients Instructions

Ingredients

Serves 2 to 4
2 cups (500 ml) frozen mango chunks
½ cup (125 ml) white rum
2 limes, juice only
2 tbsp (30 ml) honey (or to taste)
¼ cup (60 ml) water, plus more if needed
2 cups (500 ml) coconut-flavoured ice cream (vegan ice creams may not work in this recipe)
½ cup (125 ml) coconut milk, plus more if needed
4 tbsp (60 ml) chamoy or grenadine, divided
2 tbsp (30 ml) Tajín seasoning
1 fresh mango, cubed, for garnish
2 sprigs fresh mint, for garnish

Instructions

  1. In a high-speed blender, combine frozen mangoes, rum, lime juice, honey and ¼ cup (60 ml) water. Blend on high until smooth. If you need to add more water, add a few tbsp at a time until desired consistency. It should be fairly thick but smooth. Pour into another container and store in freezer, up to 10 minutes, until you are ready to assemble.
  2. In the same blender, blend ice cream and ½ cup (125 ml) coconut milk. If you need to add more coconut milk, add 1 tbsp (15 ml) at a time until desired consistency is achieved.
  3. To rim your serving glasses, set out 2 plates. Place 2 tbsp (30 ml) chamoy on 1 plate and Tajín on the other. Dip 2 or 4 hurricane glasses into chamoy and then into Tajín.
  4. Pour 1 cup (250 ml) mango mixture into each glass, then divide remaining 2 tbsp (30 ml) chamoy into each glass. Top each with 1 cup (250 ml) ice-cream mixture. Alternate the layers until you have your desired amount in each glass. Garnish with fresh mango and mint.
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Drink Pairings

Side Stripe Shrimp Sushi Cups

These fun Side Stripe Sushi Cups will be a hit at your next gathering! Who can say no to Kewpie mayo dressed shrimp placed in mini nori cups! Great for impactful entertaining with major flavor! Serve this summer. Great for groups and fellow seafood lovers. 
Ingredients Instructions

Ingredients

Serves 16 sushi cups
1 cup (250 ml) sushi rice
4-in (10 cm) square piece kombu (optional)
2 tbsp (30 ml) unseasoned rice vinegar
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) fine sea salt
½ cup + 2 tbsp (155 ml) Kewpie mayonnaise, divided
1 tbsp (15 ml) sambal oelek
2 tbsp (30 ml) sriracha, divided
1¼ tsp (6 ml) toasted sesame oil, divided
1 tsp (5 ml) liquid clover honey
1 tsp + 1 tbsp (20 ml) freshly squeezed lime juice, divided
1 lb (450 g) frozen side stripe shrimp, thawed, peeled and deveined
1 tbsp (15 ml) low-sodium soy sauce
½ tsp (2.5 ml) red pepper chili flakes
4 sheets nori, each cut into 4 equal squares
1 avocado, peeled, pitted and diced
1 green onion, cut into thin strips and placed in ice-cold water to curl

Instructions

  1. Start by preparing rice. Rinse rice with cold water in a large fine-mesh sieve until water runs clear, about 1 minute. Drain well and prepare rice according to package directions, adding kombu if desired.
  2. Just before rice is done, in a small bowl, whisk rice vinegar, sugar and salt until sugar and salt have dissolved.
  3. Once rice is ready, discard kombu, transfer rice to a large bowl and drizzle with vinegar mixture. Using a rubber spatula, very gently fold rice using a slicing and lifting motion until vinegar mixture is evenly distributed among the rice. Cover mixing bowl with a damp tea towel so that it is touching rice, which will help prevent rice from drying out. Set bowl aside and let rice cool to room temperature. Once cooled, rice can be transferred to an airtight container and refrigerated for up to 3 days.
  4. Preheat oven to 400 F (200 C).
  5. In a medium bowl, whisk ½ cup (125 ml) mayonnaise, sambal oelek, 1 tbsp (15 ml) sriracha, ¼ tsp (1 ml) sesame oil, honey and 1 tsp (5 ml) lime juice until thoroughly combined. Set aside.
  6. In another medium bowl, combine cleaned shrimp with remaining 2 tbsp (30 ml) mayonnaise, 1 tbsp (15 ml) sriracha, 1 tsp (5 ml) sesame oil, 1 tbsp (15 ml) lime juice, soy sauce and chili flakes. Stir together until well combined and shrimp is evenly coated. Set aside for 10 minutes.
  7. Place 1 to 2 tbsp (15 to 30 ml) prepared sticky rice in centre of each nori square. With a wet spoon, spread rice flat across each nori square. Press each nori square into a cup of a mini muffin tin. Divide marinated shrimp equally over top of each rice cup. Transfer muffin tin to oven and bake until shrimp is cooked through, about 10 minutes. Turn on broiler to high and broil, keeping a close eye on cups, for 2 minutes, until lightly browned.
  8. Transfer warm cups to a serving platter and top with a drizzle of spicy mayonnaise, some diced avocado and a couple of green onion curls.
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Drink Pairings

Rainbow Salad with Kelp Noodles

Taking inspiration from our ocean, try this Rainbow Salad with Kelp Noodle recipe. This can be used as a side dish for outdoor entertaining or eaten on its own as a main. Omit and add ingredients as dietary needs require. 
Ingredients Instructions

Ingredients

Serves 6
12 oz (340 g) extra-firm tofu
3 tbsp (45 ml) palm sugar or light brown sugar
1 tbsp (15 ml) tamarind paste
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) sesame oil
¼ tsp (1 ml) red pepper chili flakes
2 tbsp (30 ml) extra-virgin olive oil
1 small zucchini, trimmed
1 medium carrot, peeled
1 red beet, trimmed and peeled
1 orange or yellow bell pepper, trimmed and thinly sliced into matchsticks
12 oz (340 g) kelp noodles, rinsed well under warm water
¼ cup (60 ml) packed fresh cilantro leaves
2 green onions, trimmed and thinly sliced
1 cup (250 ml) bean sprouts
½ cup (125 ml) roasted peanuts, plus more for garnish (optional)
1 or 2 Thai (bird’s eye) chilies, finely sliced (optional)
¼ cup (60 ml) fresh Thai basil leaves (optional)
1 lime, cut into wedges (optional)

Instructions

  1. Remove tofu from package and place on a cutting board or plate between several pieces of paper towel or a clean tea towel. Place a heavy pan, such as cast iron, on tofu and let sit for 20 minutes.
  2. Meanwhile, in a small saucepan over medium heat, whisk sugar, tamarind paste, fish sauce, rice vinegar and sesame oil. Whisk constantly until sugar has dissolved and mixture is hot but not simmering. Remove from heat and whisk in chili flakes and olive oil until thoroughly combined.
  3. Cut pressed tofu into ¾-in (2 cm) pieces and place in a medium bowl. Toss with about half the dressing. Set tofu and remaining half of dressing aside while preparing remaining ingredients for dish.
  4. Using a spiralizer, spiralize zucchini, carrot and beet. If you don`t have a spiralizer, you can cut vegetables into thin matchsticks. To prevent red beet from staining other vegetables, rinse spiralized beet well under cold running water until water runs clear.
  5. When ready to serve, in a large bowl, combine spiralized vegetables, matchstick peppers, kelp noodles, cilantro leaves, green onions, bean sprouts, peanuts and Thai chilies if desired. Add tofu and any remaining dressing from tofu bowl and gently toss everything together. Add enough reserved dressing to dress salad as desired. Toss again gently to combine. Divide among serving bowls and garnish with some whole or torn Thai basil leaves, extra peanuts and lime wedges, if desired. Enjoy immediately.
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Drink Pairings

Green Goddesses Soup with Salmon & Nori Granola

This Green Goddess Soup with Salmon and Nori Granola highlights the nutrients we receive from our oceans all in one magical bowl. This healthy chilled soup is sure to cool you down on a hot summer’s day. Use crème fraiche or omit for dietary needs. Batch make the nori granola to use for snacks or as toppings for other recipes!
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) green split peas
2½ cups (625 ml) unsalted vegetable stock
2 cups (500 ml) packed spinach leaves
1 large stalk celery, chopped
⅓ cup + 2 tbsp (110 ml) packed fresh flat-leaf parsley leaves, divided
⅓ cup + 2 tbsp (110 ml) packed fresh cilantro leaves, divided
1 clove garlic, minced
1 tbsp (15 ml) white miso, plus more to taste
1 tbsp (15 ml) nutritional yeast
2 tbsp (30 ml) crème fraîche or sour cream, divided
kosher salt, to taste
1 tbsp (15 ml) coconut oil
½ lb (225 g) skinless salmon fillet, cut into ¾-in (2 cm) chunks
freshly ground black pepper, to taste
1 tbsp (15 ml) finely chopped fresh chives
1 small watermelon radish, thinly sliced into rounds, each round halved or quartered
Nori Granola, for garnish, make ahead, recipe follows
NORI GRANOLA
3 tbsp (45 ml) maple syrup
2 tbsp (30 ml) tahini
1 tbsp (15 ml) white miso
3 tbsp (45 ml) water
½ tsp (2.5 ml) finely grated lemon zest
1½ cups (375 ml) rolled oats
⅓ cup (80 ml) raw hemp hearts
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper, to taste
2 sheets nori

Instructions

  1. Rinse split peas under cold water before placing in a large saucepan along with vegetable stock. Bring mixture to a boil over high heat, then reduce to a simmer, cover and cook until split peas are al dente, about 30 minutes.
  2. Add spinach, celery, ⅓ cup (80 ml) parsley leaves, ⅓ cup (80 ml) cilantro leaves, garlic, miso and nutritional yeast. Warm gently over medium heat until just starting to simmer. Remove saucepan from heat.
  3. Using either a hand blender or blender, purée soup until silky smooth. Add enough water to thin soup to desired consistency. Stir in 1 tbsp (15 ml) crème fraîche and adjust seasoning with kosher salt or extra miso to taste. Transfer to an airtight container and refrigerate until chilled, about 2 hours and up to 4 days.
  4. Just before ready to serve, set 4 shallow soup bowls in refrigerator to chill. Heat coconut oil in a large frying pan over medium-high heat. Season chunks of salmon generously with salt and pepper. Sauté in hot oil until lightly browned on all sides and cooked through, about 4 minutes total. Transfer to a plate and set aside.
  5. In a small bowl, toss remaining 2 tbsp (30 ml) each parsley and cilantro leaves together with chives. Set aside.
  6. When ready to serve, remove soup from refrigerator, thin with some cold water if desired and divide among chilled soup bowls. Swirl in a drizzle of remaining crème fraîche and garnish with some watermelon radishes, cooked salmon, a sprinkle of herbs and a generous scatter of Nori Granola.
  7. To make Nori Granola, preheat oven to 300 F (150 C). Line a baking sheet with parchment and set aside.
  8. In a small bowl, whisk maple syrup, tahini, miso, water and lemon zest until well combined and smooth.
  9. In a large bowl, toss together oats, almonds, hemp hearts, cayenne, salt and pepper.
  10. Cut, tear or crush nori sheets into small flakes no more than ½-in (1.25 cm) wide. Add nori flakes to oat mixture, then pour tahini mixture over oats and mix until thoroughly combined.
  11. Spread granola on baking sheet in a thin layer. Bake granola, tossing every 15 minutes, until it feels dry, about 30 minutes total. Let cool completely at room temperature before transferring to an airtight container. Store at room temperature for up to 1 week.
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Drink Pairings

BC Oysters Served with Topping Trio

BC Oysters three ways! Have fun on the half shell with creating classic and unique oyster topping options. Featuring tropical Pickled Pineapple and Chili Oil, classic Horseradish and Lemon Granita, and Nam Jim and Crispy Garlic for a Vietnamese flair.
Ingredients Instructions

Ingredients

Serves 4
PICKLED PINEAPPLE & CHILI OIL
¼ cup (60 ml) fresh pineapple cut into
¼-in (0.6 cm) cubes
1 tbsp (15 ml) Champagne or white wine vinegar
1 tbsp (15 ml) freshly squeezed lime juice
1 tbsp (15 ml) brown sugar
¼ tsp (1 ml) kosher salt
½-in (1.25 cm) stick cinnamon
4 BC oysters, shucked
2 tsp (10 ml) chili oil
1 small serrano pepper, thinly sliced
HORSERADISH & LEMON GRANITA
3 tbsp (45 ml) prepared or fresh horseradish
3 tbsp (45 ml) sour cream
3 tbsp (45 ml) freshly squeezed lemon juice
3 tbsp (45 ml) water
1 pinch freshly ground black pepper
4 BC oysters, shucked
½ lemon, zest only
6 fresh chives, finely chopped
NAM JIM & CRISPY GARLIC
1 tbsp (15 ml) short-grain rice
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) water
4 tsp (20 ml) freshly squeezed lime juice
½ small shallot, finely chopped
10 fresh cilantro leaves, finely chopped
4 BC oysters, shucked
1 tbsp (15 ml) fried garlic

Instructions

  1. PICKLED PINEAPPLE & CHILI OIL
  2. In a small container, mix pineapple, vinegar, lime juice, sugar, salt and cinnamon. Cover and marinate in refrigerator overnight or up to 3 days.
  3. Top each oyster with 1 tbsp (15 ml) pineapple mixture and garnish with chili oil and 1 slice serrano pepper. Leftover pickled pineapple can be frozen for up to 1 month. Makes 4 oysters + extra pickled pineapple
  4. HORSERADISH & LEMON GRANITA
  5. In a small bowl, mix horseradish, sour cream, lemon juice, water and pepper. Transfer to a freezer-safe container, cover and freeze overnight.
  6. To serve, use a fork to scrape frozen mixture until it is all fluffy like shaved ice. Spoon 1 tbsp (15 ml) mixture over each oyster and garnish with lemon zest and chives. Leftover granita can be frozen for up to 1 month. Makes 4 oysters + extra granita
  7. NAM JIM & CRISPY GARLIC
  8. In a small frying pan over medium heat, toast rice until golden brown, 5 to 8 minutes. Let cool, then grind to a rough powder in a mortar and pestle. Set aside.
  9. In a small bowl, mix sugar, fish sauce, water, lime juice, shallots and cilantro. Pour 1 to 2 tsp (5 to 10 ml) sauce on each oyster. Garnish with toasted rice powder and fried garlic.
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Drink Pairings

BC Scallop Crudo with Bacon

This take on classic Vietnamese flavors entices the senses paired with BC Scallops and Bacon! Enjoy this as a fresh, cool appetizer while eating local. Be sure to follow proper raw seafood handling procedures.
Ingredients Instructions

Ingredients

Serves 4
¼ cup + 2 tbsp (90 ml) granulated sugar, divided
¼ cup (60 ml) fish sauce
2 tbsp (30 ml) water
2 tbsp (30 ml) freshly squeezed lime juice
1 small Thai (bird’s eye) chili, thinly sliced
1 small shallot, thinly sliced
1 lb (450 g) BC scallops, thawed if frozen
1 tbsp (15 ml) kosher salt
2 oz (60 g) bacon or pork belly, cut into ¼-in (0.6 cm) cubes
1 handful fresh cilantro leaves
2 tbsp (30 ml) chili garlic oil
1 tbsp (15 ml) fried garlic

Instructions

  1. In a small bowl, mix ¼ cup (60 ml) sugar, fish sauce, water, lime juice, chilies and shallots. Set aside and let sit for at least 30 minutes.
  2. Cut scallops in half. In a medium non-reactive bowl, mix salt with remaining 2 tbsp (30 ml) sugar, add scallops, toss and let cure in refrigerator for 30 minutes. Remove from refrigerator, rinse and dry well with paper towels.
  3. In a small pan over medium heat, cook bacon until fat has rendered and it’s crisp and golden on all sides, about 5 minutes. Drain and set aside.
  4. To serve, divide scallops evenly between dishes. Pour 2 tbsp (30 ml) sauce per serving. Garnish with chilies and shallots from sauce, bacon, cilantro, chili garlic oil and fried garlic.
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Drink Pairings

Bourbon Barbecue Beef Ribs

Turn up the barbeque and bust out the bourbon for this Father’s Day feast for the senses! Spirited bourbon-barbecue-sauce coated beef ribs are sure to treat dad as well as impress guests for outdoor hosting. Pair these ribs you’re your favourite bourbon to create the optimal flavor and spirit pairing.
Ingredients Instructions

Ingredients

Serves 3 to 4
3 tbsp (45 ml) brown sugar, divided
1 tbsp + 2 tsp (25 ml) kosher salt
4 tsp (20 ml) garlic powder, divided
3 tsp (15 ml) smoked paprika, divided
1 tsp (5 ml) cayenne pepper
1 tsp (5 ml) freshly ground black pepper
1 rack beef back ribs (about 3 lbs/1.4 kg), silverskin removed, rack cut in half
¼ cup (60 ml) yellow mustard
½ cup (125 ml) ketchup
¼ cup (60 ml) cider vinegar
2 tsp (10 ml) chili powder
1 tsp (5 ml) dry mustard
2 tbsp (30 ml) Bourbon
1 tbsp (15 ml) molasses

Instructions

  1. Preheat oven to 275 F (135 C).
  2. In a small bowl, mix 2 tbsp (30 ml) brown sugar, 1 tbsp (15 ml) kosher salt, 2 tsp (10 ml) garlic powder, 2 tsp (10 ml) smoked paprika and the cayenne pepper and black pepper. Set aside.
  3. Rub yellow mustard on ribs. Sprinkle dry rub evenly over ribs and wrap in foil. Place on a baking sheet and bake for 3½ hours, or until tender and meat pulls away easily from bone.
  4. While ribs are baking, in a small bowl, mix remaining 1 tbsp (15 ml) brown sugar, ketchup, vinegar, remaining 2 tsp (10 ml) salt, remaining 2 tsp (10 ml) garlic powder, remaining 1 tsp (5 ml) smoked paprika, chili powder, dry mustard, bourbon and molasses. Simmer over medium heat until reduced to a barbecue-sauce consistency, about 10 minutes. Set aside.
  5. When ribs are cooked, remove from oven. Preheat barbecue grill to low. Place ribs on barbecue and grill for 30 to 40 minutes, turning frequently and brushing with barbecue sauce. Ribs are done once sauce is glazed and sticky. Remove from barbecue and cut into individual ribs. Serve with remaining barbecue sauce and desired side dishes.
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Drink Pairings

Agave Lime Barbecue Chicken Wings

These wings have the perfect zesty balance of all the Mexican flavors you love! These swicy wings are sure to be devoured as an appetizer or side dish. Have a wing night and surprise your friends with this flavor! Paired with your favourite tequila.
Ingredients Instructions

Ingredients

Serves 4 to 6
3 lbs (1.4 kg) split chicken wings
1 tbsp + 1 tsp (20 ml) kosher salt, divided
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) chili powder
2 tsp (10 ml) freshly ground black pepper
2 tsp (10 ml) ground coriander
1 tsp (5 ml) cayenne pepper
2 tsp (10 ml) vegetable oil, plus more for oiling grill
½ cup (125 ml) agave syrup
3 limes, divided
2 tbsp (30 ml) Tajín seasoning
½ bunch fresh cilantro leaves

Instructions

  1. Dry chicken wings with paper towels. In a large bowl, toss wings with 1 tbsp (15 ml) salt and the cumin, chili powder, black pepper, coriander, cayenne and vegetable oil. Let marinate at room temperature for 30 minutes, or place in refrigerator, covered, to marinate for at least 30 minutes or up to overnight.
  2. Preheat oven to 350 F (175 C). If wings have been in refrigerator, remove from refrigerator and let sit at room temperature for 30 minutes. Transfer wings to a parchment-lined baking sheet. Bake for 30 minutes.
  3. In a small bowl, mix agave syrup, zest of 2 limes, juice of 1 lime, Tajín and remaining 1 tsp (5 ml) salt. Set aside.
  4. Remove wings from oven after 30 minutes and set aside. Preheat barbecue grill to medium-high. Oil grill with vegetable oil. Grill wings for 5 to 8 minutes, until golden brown on both sides. Place wings in a large mixing bowl, pour agave mixture on wings and toss to coat.
  5. Transfer wings to a serving platter and garnish with cilantro leaves and remaining lime, cut into 6 wedges.
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Drink Pairings

BC Albacore Tuna Tataki

Making tuna tataki at home doesn’t need to be intimidating. If you love tuna, this recipe is a must try! Made with Albacore tuna and accompanied by all the tasty Japanese flavours of ponzu, sesame, nori, and daikon. Enjoy this fresh recipe sure to delight!
Ingredients Instructions

Ingredients

Serves 2-4
1 x ¼ oz (7 g) package powdered gelatin
¼ cup (60 ml) cold water
½ cup (125 ml) ponzu, or ½ cup (125 ml) soy sauce + 1 tbsp (15 ml) freshly squeezed lime juice + zest of 1 lime
2 tbsp (30 ml) rice vinegar
¼ cup (60 ml) granulated sugar
1 previously frozen albacore tuna loin, thawed
1 tsp (5 ml) kosher salt
1 pinch freshly ground black pepper
1 tbsp (15 ml) vegetable oil
3 red radishes, divided
¼ medium daikon radish, peeled and cut into ½-in (1.25 cm) cubes
1 mini cucumber, cut into ½-in (1.25 cm) cubes
1 small handful broccoli flowers or pea shoots
1 tsp (5 ml) black sesame seeds
2 pieces toasted nori snacks, crumbled
1 tsp (5 ml) sesame oil

Instructions

  1. To make a ponzu jelly, in a small bowl, sprinkle gelatin over water and let sit for 5 minutes.
  2. In a measuring cup, combine ponzu, rice vinegar and sugar. Add enough water to reach 1¾ cups (430 ml). Pour into a small saucepan and bring to a boil over high heat. Turn off heat and add softened gelatin. Mix well and let cool to room temperature. Once cooled, transfer to a container or bowl. Cover and refrigerate until set, about 3 hours. This will make more than needed. Any remaining jelly can be kept covered in refrigerator for up to 1 week.
  3. Dry tuna well with paper towels. Trim off belly portion of loin. Season with salt and pepper.
  4. In a non-stick frying pan over high heat, heat vegetable oil. Sear tuna for 2 minutes on each side, just until golden brown. Remove from pan and chill in refrigerator until cool. Slice into 1-in (2.5 cm) slices.
  5. Julienne 2 red radishes and thinly slice remaining red radish.
  6. Arrange tuna slices on serving platter. Garnish with julienned and sliced red radishes, daikon, cucumbers, broccoli flowers, a quarter of the ponzu jelly, sesame seeds and nori. Sprinkle with sesame oil.
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Drink Pairings

Pulled Pork Sandwiches

This recipe takes classic pulled-pork sandwiches to the next level. Enjoy this out with the barbecue this summer, Treat dad for Father’s Day! The perfectly seasoned pork is beyond tender. Topped with tasty coleslaw, served on your favourite bun. Pair this with your favourite peated whisky.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) vegetable oil
2½ lbs (1.1 kg) boneless pork shoulder or butt roast
2 tbsp + 1 tsp (35 ml) kosher salt, divided
3 tbsp (45 ml) brown sugar
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) dry mustard
2 tsp (10 ml) cayenne pepper
1 cup (250 ml) barbecue sauce
¼ green cabbage, thinly sliced
1 carrot, julienned
½ small red onion, finely diced
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) yellow mustard
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) freshly ground black pepper
4 to 6 hamburger buns, sliced in half

Instructions

  1. Preheat barbecue grill to high. Rub oil on pork shoulder. Grill pork for 5 minutes on each side, just to give it a charred flavour. Set aside.
  2. Preheat oven to 275 F (135 C).
  3. In a small bowl, mix 2 tbsp (30 ml) salt, sugar, garlic powder, onion powder, paprika, dry mustard and cayenne pepper. Place pork in an ovenproof baking dish and sprinkle with salt and sugar mixture. Cover tightly with foil and bake for 3½ to 4 hours, until pork can shred easily with a fork. Remove from oven and let cool to room temperature. Skim off and discard any excess fat from cooking liquid. Using 2 forks, roughly shred pork, keeping it chunky. Cover and let sit overnight in refrigerator to let flavours meld.
  4. When ready to serve, preheat barbecue grill to medium.
  5. In a frying pan over medium heat, heat pork with barbecue sauce. Taste and adjust seasoning.
  6. In a medium mixing bowl, mix cabbage, carrot, onions, remaining 1 tsp (5 ml) salt, vinegar, olive oil, mustard, Worcestershire sauce and black pepper. Set aside.
  7. Toast cut side of buns on preheated barbecue. Place desired amount of pulled pork on each bottom bun. Top with slaw and close with top buns.
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Drink Pairings

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