Prepare the Pulled Pork

Prepare the Freekeh Mixture

  • Freekeh, cooked 5.0 cups
  • Kale, black, chiffonade 10.0 cups
  • Jalapeno, deseeded, finely chopped 2.0 each
  • Chopped cilantro 0.5 cup

Prepare the Smoked Peach Kimchi Slaw

Prepare the Salad Bowl

  • Cucumber, cut in long ribbons 2.0 each
  • Romaine lettuce, chopped 2.0 heads
  • Hominy, canned, drained 1.0 can (15 oz.)
  • Cornbread, crumbled, roasted 2.5 cups
  1. 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.
  2. Prepare the Freekeh Mixture

    • Combine the freekeh, black kale, jalapeno and cilantro with the 8 oz Hellmann’s Smoked Peach Dressing.
  3. 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.
  4. 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.