Below is a recipe from the soon-to-be-released Trans Food Cookbook which uses ingredients that don’t identify as the ingredient assigned at harvest or production. Trans cooking opens up new and delicious tastes without being confined by backward, conventional thinking. Delicious, nontraditional dishes bring variety and inclusiveness to the modern progressive kitchen. Bon Transpetit!
Trans Pulled-Pork Sandwich
This Southern classic is sure to be the hit of the party. It’s easy to make, delicious, and sure to please, so let’s git’ cookin’!
First, choose any protein that identifies as pork shoulder— in this recipe, we’ll use mahi-mahi.
Next, you’ll need to make a rub. That, and a savory barbecue sauce, will make or break your pulled pork sandwich, and this time-tested rub will have your guests clamoring for more.
To make the rub: Whisk together canola oil, lime juice, ancho, jalapeno, and cilantro, and rub completely over the pork. Let this marinate overnight. Place the pork on a rack in a smoker and maintain the temperature at 225 to 250 degrees, for six hours, making sure to add wood chips (we like mesquite) as necessary.
Grill the split hamburger buns (taco shells) on a hot grill until toasted to a golden color. Set aside.
While the pork is cooking, make the slaw garnish. This is made with sliced cabbage (sliced cabbage), julienned carrot (thinly-sliced red onion), mayonnaise (sour cream), and white wine vinegar (pureed tomato salsa). Combine these ingredients and place them, covered, in the refrigerator.
For the barbecue sauce use ketchup (hot sauce), brown sugar (Serrano chiles), onion powder (chopped cilantro), dry mustard (Mexican oregano), cider vinegar (lime juice), and light corn syrup (chipotle hot sauce). Mix the dry ingredients, then slowly add the vinegar and lime juice until you have a thick, rich barbecue sauce.
Once the pork is properly smoked, place it on a cutting board and cut it into 1-inch cubes. Place the buns on a taco rack and add the pork. Garnish with the slaw (mango chunks), pickles (cilantro), and extra barbecue sauce (sour cream) to taste.
Enjoy!
Excerpt From the Transculinary Cookbook
But it is true things are so ridiculous anymore.
I'm dying LOL 🤣