What's Happening at KAUNE'S . . .
SWEET MUSTARD PULLED PORK
In a big heavy pot or Dutch oven, heat up the oil over medium-high heat. When it's nice and hot, sear the pork shoulder on all sides, until nicely browned (8-10 minutes total). If using a crockpot, transfer pork to a crockpot.
Pour 3/4 cup of the Red Duck Sweet Mustard Peppercorn BBQ Sauce over the pork, followed by the bottle of beer. Stir to combine and turn to pork to coat. Cover and cook on High in the crockpot or in the preheated oven for about 3 hours, until it falls apart. Turn pork over halfway through cooking (the liquid won't cover it completely).
Meanwhile, assemble the slaw by combining the cabbage, apple, scallions, lemon, and olive oil in a bowl and tossing. Season to taste with salt and set in the fridge to chill.
When pork is done, transfer to a big cutting board. Remove any big chunks of fat and shred with two forks. Transfer pork to a bowl and toss with the remaining 1/2 cup of Red Duck Sweet Mustard Peppercorn BBQ sauce. If you'd like, you can also add a bit of the braising liquid, but keep in mind that it's very fatty!
To assemble sandwiches, pile on the pork, top with the slaw, and serve with extra Red Duck Sweet Mustard Peppercorn BBQ Sauce for drizzling. Serves 8.
RECIPE & PHOTO FROM: Red Duck Foods
Your new favorite lunch has arrived. Stop by KAUNE'S every Monday for a 16-oz bowl of posole with a bakery-fresh roll, both locally made. You'll love the tender chunks of pork with just right level of heat. Just $6.49!
HOT & READY SOUPS
Hot and ready to eat Monday - Thursday ... grab a quick and easy lunch. See what's simmering.
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Ready at 11:30 and Served Until the Chili Kettle is Empty. Hot & Made to Order . . . $5.00