Recipe: Daddy’s Smoking Pig & Slaw from Hell

Summer is grilling, smoking and family time. This slow cooked sweet, spicy, and tender pork will make you the Mac Daddy for a few hours, until they are all feed, then your back to just Dad still rules. 

Total Time: 12 Hours              Prep Time: 45 Minutes           Cook Time: 8 Hours 30 Minutes

Ingredients:

Rub for Pork

• 6 Pounds of Pork Butt or Pork Loin
• 2 Teaspoon of Coriander (ground)
• 2 Teaspoon of Fennel Seed (ground)
• 2 Teaspoon of Mace (ground)
• 2 Teaspoon of Star Anise (ground)
• 5 Teaspoon of Smoked Paprika
• 1 Cup of Onion (diced)
• ½ Cup of Garlic (minced)
• ¼ Sliced Thai Chilies
• 1 ½ Cups of Sweet Soy
• ½ Cup of Lime Leaves Black
• ¾ Cup of Sesame Oil
• ¼ Cup of Scallions (slice)
• ¼ Cup of Kosher Salt

For Slaw

• 2 Heads Savoy Cabbage (shaved 1/16 of inch thin)
• 1 Medium Red Onion (julienne thin cut)
• 1 Large Purple Carrot (julienne thin cut)
• 1 Large Orange Carrot (julienne thin cut)
•  3 Red Thai Chilies (shaved thin)
• 2 Scallions (shaved thin)
• ¼ Cup of Toasted Garlic
• 1 Teaspoon of Fennel Pollen
• ½ Cup of Rice Vin
• ¼ Cup of Extra Virgin Olive Oil
• 2 Teaspoon of Sesame Oil
• 2 Teaspoon of Honey
• 2 Teaspoon of Salt
• 1 Bunch of Cilantro (for garnish)
• 1 Bunch of Mint (for garnish)

Method of Preparation for Pork:

1. Toast all the dried spices in a sauté pan until lightly smoking.
2. Add oils and onions and garlic and salt.
3. Next rub the pork with this mixture and refrigerate for 6 hours.
4. Next cover the pork with the sweet soy and refrigerate for another 6 hours.
5. Next prepare smoker, heat up apple wood until 275°F degrees with good smoke ,place the pork in smoker and cover, cook for 4.5 hours at 275°F then wrap in foil and cook 4 more hours or till it pulls apart.
6. While waiting on the pork when cooking, start preparing the slaw. In a large bowl place all the sliced cabbage and listed vegetables along with the chilies and fennel pollen.
7. Add the vinegar toss for 10 sec and add the honey and toss for 10 seconds
8. Add the oils and cilantro and serve.
9. Remove the pork and serve sliced at 140°F degrees with slaw on top with cilantro and mint garnish.