From: Chef/owner Mark E. Smith, The Tortilla Press, Collingswood, NJ. This recipe won first prize in the 2006 Peanut Advisory Board Recipe Contest. Yield: 8 large sandwiches. BBQ Pork: 4 lb. pork butt, bone-in 1 onion, rough cut 3 stalks celery, rough cut 5 garlic cloves as needed, New Mexico dried chiles to taste, salt and black pepper as needed, water Green Mango Slaw: 2 green mangos, peeled ½ cucumber, peeled and seeded 2 Tbsp. peanuts, dry-roasted, salted 3 Thai bird chiles, chopped 2 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.