Pulled Pork Parfait

I made twenty pulled pork parfaits Saturday for Super Bowl LV at Anthony’s house. Mac and cheese on the bottom of clear cups, pulled pork in the middle, slaw on top. Reimbursement $50 tip $30.

The recipe is below.

Pulled Pork Parfait

Prep Time: 20 minutes | Cook Time: 8 hours (slow cooker) | Total Time: 8 hours 20 minutes | Servings: 8

Ingredients

• 3 to 4 lbs boneless pork shoulder (butt roast)
• 1 cup barbecue sauce, plus more for serving
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• For the coleslaw layer:
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 1/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste
• For the parfait layers:
• 1 can (28 oz) baked beans, warmed
• 8 small squares cornbread, crumbled (store-bought or homemade)
• Sliced green onions and pickled jalapeños for topping

Instructions

1. Season and slow cook the pork. Rub the pork shoulder all over with smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne if using. Place in a slow cooker. Whisk together the barbecue sauce, apple cider vinegar, and brown sugar; pour over the pork. Cook on low for 8 hours or high for 5 to 6 hours, until the pork is fall-apart tender.
2. Shred the pork. Remove the pork from the slow cooker and use two forks to shred it into pieces. Return it to the slow cooker juices and stir to coat, or drain and toss with additional barbecue sauce to your preferred sauciness.
3. Make the coleslaw. While the pork finishes cooking, combine the shredded cabbage and carrots in a large bowl. In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar. Pour over the cabbage mixture and toss well. Season with salt and pepper. Refrigerate until ready to serve.
4. Assemble the parfaits. Use large plastic cups, Mason jars, or individual bowls. Start with a layer of crumbled cornbread on the bottom. Spoon a generous layer of warm baked beans on top. Add a heaping layer of pulled pork. Finish with a scoop of coleslaw.
5. Top and serve. Garnish each parfait with sliced green onions and pickled jalapeños. Drizzle extra barbecue sauce over the top. Serve immediately while the pork and beans are still warm.

Nutrition (per serving)

Calories: 520 | Protein: 34g | Fat: 18g | Carbs: 52g | Fiber: 5g | Sodium: 890mg