Ingredients
Prepare the Pulled Pork
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Korean gochujang paste 0.5 cup
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Roasted sesame oil 0.5 cup
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Maple syrup 0.5 cup
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Garlic, minced 3.0 Tbsp
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Pork shoulder 2.0 lbs
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Salt and Pepper, to taste
Prepare the Freekeh Mixture
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Freekeh, cooked 5.0 cups
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Kale, black, chiffonade 10.0 cups
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Jalapeno, deseeded, finely chopped 2.0 each
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Chopped cilantro 0.5 cup
Prepare the Smoked Peach Kimchi Slaw
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Napa cabbage, shredded thin 0.5 head
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Daikon radish, peeled, julienned 1.0 cup
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Carrots, julienned 1.0 cup
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Scallions, thinly sliced 0.5 cup
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Sriracha (Thai hot sauce) 0.25 cup
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Fish sauce 2.0 oz
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Vinegar, rice wine 2.0 oz
Prepare the Salad Bowl
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Cucumber, cut in long ribbons 2.0 each
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Romaine lettuce, chopped 2.0 heads
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Hominy, canned, drained 1.0 can (15 oz.)
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Cornbread, crumbled, roasted 2.5 cups
Preparation
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Prepare the Pulled Pork
- Combine the Hellmann’s Smoked Peach Dressing with the gochujang paste, sesame oil, maple syrup and minced garlic.
- Season the pork shoulder with salt and pepper. Sear in a pan on all sides.
- Transfer the pork to a pressure cooker, add the Smoked Peach Dressing mixture, and cook until the meat is tender and easily shreds with a fork.
- Pull the meat and set aside.
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Prepare the Freekeh Mixture
- Combine the freekeh, black kale, jalapeno and cilantro with the 8 oz Hellmann’s Smoked Peach Dressing.
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Prepare the Smoked Peach Kimchi Slaw
- Mix the Napa cabbage, daikon radish, carrots, scallions, sriracha, Hellmann’s Smoked peach dressing, fish sauce and rice wine vinegar. Allow to marinate overnight. Drain and reserve, refrigerated.
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Prepare the Salad Bowl
- Roll the cucumber ribbons.
- In a bowl, in sections, add the freekeh salad, chopped romaine, hominy, kimchi slaw and pork.
- Drizzle with additional Hellmann’s Smoked Peach Dressing if needed.
- Top with cornbread croutons.