UBS IN PERSON Cooking Class: S. Carolina Mustard BBQ Pulled Pork Sandwiches

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Carolina Slaw
Serves 6 - 8

½ cup apple cider vinegar
¼ cup mild olive oil, vegetable or canola oil
3 tbsp granulated sugar
2 tbsp Dijon mustard
2 tsp dry mustard powder
1 tsp celery seeds
Kosher salt and freshly ground black pepper
½ head red or green cabbage, thinly sliced
2 large carrots, grated or shaved
1 small sweet onion, thinly sliced

1. In a small pot, combine the vinegar, sugar, oil, Dijon, mustard powder, celery salt, and a generous pinch of salt and pepper. Place pot over medium high heat and bring to a simmer, whisking to dissolve sugar. As soon as mixture simmers, turn the heat off.
2. Place the cabbage, carrots and onion in a heat-proof, non-reactive bowl. Pour hot slaw dressing over vegetables and toss well to coat. Dressing can also be cooled before added to vegetables for a crunchier slaw. Taste and adjust as desired.

South Carolina Mustard BBQ Sauce
1 cup yellow mustard¼ cup honey
¼ cup brown sugar¼ cup + 2 tbsp apple cider vinegar
2 tbsp ketchup
2 tsp Worcestershire
1 tsp hot sauce, such as Frank’s or Red Hot
Kosher salt and freshly ground black pepper

1. In a small pot over medium low heat, combine all ingredients and season with salt and pepper. Simmer 6 - 8 minutes, stirring occasionally, until flavors marry and sugar is dissolved. Taste and adjust flavor and texture to your liking. Store in an airtight container for 2 weeks.

Oven Cooked Pulled Pork
Adapted from Kenji Lopez
Serves 8 – 12

¼ cup dark brown sugar
1 tbsp kosher salt
1 tbsp smoked paprika
1 tsp cumin
1 tsp ground black pepper
1 tsp coriander
1 whole boneless pork butt, about 5 ½ - 7 lbs
¾ cup ketchup
1/3 cup dark molasses
1/3 cup apple cider vinegar
¼ cup yellow mustard
1 tbsp Worcestershire sauce
2 tsp brown mustard
1 tbsp vegetable oil
1 large onion, finely minced
½ cup bourbon
¾ cup chicken stock

1. Adjust oven rack to lower position and preheat oven to 300F. Combine sugar and spices in a small bowl and mix well. Season pork with 2 – 3 tbsp of spice mixture, making sure to rub it on all sides. Reserve remaining spice mixture.

2. Whisk together ketchup, molasses, half of cider vinegar, Worcestershire sauce, liquid smoke, mustard, and hot sauce in a medium bowl. Whisk in remaining spice mixture. Set aside.

3. Heat oil in a Dutch oven over medium-high heat until shimmering. Add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes total. (Pork will brown fast because of the sugar. Do not let it burn.) Add onion and cook, stirring and scraping up browned bits from the bottom of the pan, until softened, about 2 minutes.

4. Turn off burner and add bourbon. Relight burner. Carefully ignite the bourbon with a long match or lighter. (Stand back and make sure there is nothing flammable above it; it will produce tall flames.) Let cook until flames die out, about 2 minutes.

5. Make sure pork is oriented fat side up. Add half of sauce and chicken stock or water. Cover Dutch oven, transfer to oven, and cook until pork is just starting to turn tender, about 4 hours. Remove lid and continue cooking until a knife or fork shows very little resistance when twisted inside the meat and a dark bark has formed, about 1 hour longer.

6. Transfer pork to a large bowl, reserving liquid in pot. Using a ladle, skim off excess fat and discard. Add reserved sauce and remaining vinegar to pot and whisk to combine. When pork is cool enough to handle, shred with two forks.

7. Transfer shredded pork to pot and toss with sauce. (If making ahead to serve over the course of several meals, store pork and sauce separately, adding sauce only to the portion you are serving immediately.) Season to taste with more salt, sugar, liquid smoke, or cider vinegar. Serve.