Eat Delicious by Dennis the Prescott

Eat Delicious: 125 Recipes for Your Daily Dose of Awesome by Dennis Prescott features comfort food from around the globe that can be prepared by any home cook, no matter their skill level.

This book reflects the inviting, energetic style of the author’s popular Instagram account, packed with 125 of his most popular and original recipes for breakfast, lunch, and dinner as well as desserts, snacks, and sides that everyone will enjoy. 

If you love big bold flavors and stunning photography, this is the book for you. Noodle Bowls with Crispy Chicken and Peanut Sauce (I made these and they were incredible – picture to the right), Pulled Pork Ramen, and Deconstructed Sushi Bowls are examples of the global influences here. Dennis even does desserts – Smashed Pavlova with Citrus Curd and Berries, Brown Sugar Bournbon and Candied Pecan Ice Cream and Lemon-Ricotta Mini Doughnuts with Chocolate Sauce and he does them well.

This book will surprise you with it’s awesomeness, he even warns you right on the cover. Special thanks to William Morrow for sharing Dennis’ Saucy Slow-Roasted Pulled Pork Burgers with Creamy Coleslaw. Now head over to our contest page to enter to win a copy of this cool book. 

SAUCY SLOW-ROASTED PULLED PORK BURGERS WITH CREAMY COLESLAW

MAKES 10 TO 12 SERVINGS


• When I left Nashville, of course I was obsessed with re-creating its fried chicken, but the other thing that kept me busy was mastering perfect pulled pork. The studio where my band spent our days and nights recording was just down the road from a local BBQ joint, the site of my baptism into all things Southern BBQ. We spent almost every lunch loving on their daily special, and three days a week it was an intoxicating variation of pulled pork.

On nachos, on a potato roll, in a taco, or by itself, pulled pork = heaven. This recipe is my version of a classic. The combo of fall-off-the-bone pork and slaw is seriously out-of-this-world, next-level sandwiching.

As with anything slow roasted to perfection, this recipe takes a little extra time to prepare, so it’s best to plan ahead.

PULLED PORK

1 tablespoon chili powder
2 tablespoons brown sugar
1 ½ teaspoons smoked paprika
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 tablespoon kosher salt
1 ½ teaspoons freshly cracked black pepper
1 (5-pound) bone-in pork shoulder
3 tablespoons olive oil
1 cup cola
1 recipe Spicy-and-Sweet BBQ Sauce

COLESLAW

1 cup prepared mayo
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon sugar
½ teaspoon celery seed
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
4 cups shredded red cabbage
2 cups shredded green cabbage
2 carrots, grated on a box grater

FOR SERVING

10 to 12 burger buns
2 cups of your favorite sliced pickles
Your favorite hot sauce

1. Make the pulled pork: In a small bowl, combine the chili powder, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Massage the pork shoulder with half of the olive oil, then coat it all over with the spice rub. Cover and refrigerate overnight.

2. Preheat the oven to 425°F. Let the pork come to room temperature on the counter for 30 minutes prior to cooking.

3. Heat a large Dutch oven over medium-high heat and add the remaining olive oil. Sear the pork on all sides until golden brown, 2 to 3 minutes per side. Pour in the cola and transfer the pork to the oven. Immediately decrease the oven temperature to 325°F and cook for 6 1/2 to 7 1/2 hours, or until the pork is basically falling apart and easily shreddable and the kitchen smells like heaven.

4. Rest the cooked pork on a board for 10 minutes.

5. While the pork is resting, make the coleslaw: In a large bowl, combine all the ingredients except the cabbages and carrots and mix until smooth. Add the cabbages and carrots and mix until the vegetables are coated and the coleslaw is creamy and delicious. Set aside.

6. Shred the pork with two forks, discarding any bones or excess fat. Toss the pulled pork in the pan juices, then pour over as much BBQ sauce as your heart desires and toss.

7. Serve on a bun with the coleslaw, the pickles, and the hot sauce. Delicious.

SPICY-AND-SWEET BBQ SAUCE

MAKES ABOUT 2 CUPS • My education into all things Southern cuisine went something like this: fried chicken, pulled pork, BBQ sauce. Oh, and sausage gravy, biscuits, grits, sweet tea-honestly,it doesn’t get much better! God bless the South. Go visit immediately.

For me, a great sauce should be like the icing on the cake. It’s there to propel your meal to the next level, elevating an already delicious dish into something remarkable. This BBQ is guaranteed to do just that. A little spicy, a little sweet, and completely legit.

1 tablespoon butter
1 cup finely diced red onion
½ cup dark beer
1/4 teaspoon kosher salt
3 garlic cloves, minced
1 jalapeño, seeded and finely diced
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 cups store-bought organic ketchup
3 tablespoons dark brown sugar
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
2 tablespoons fresh lemon juice

1. In a medium saucepan, melt the butter over medium-low heat. Add the onion, beer, and salt, stir, cover, and cook gently for 15 minutes, watching carefully and stirring every few minutes so the onion doesn’t stick to the pan. Add the remaining ingredients, stir, and bring to a simmer. Let the sauce simmer away for 30 minutes, stirring every so often.

2. Using an immersion blender, puree the sauce directly in the pot until smooth. (Alternatively, carefully transfer the sauce to a regular blender and puree until smooth. Be careful when blending hot liquids.)

3. Transfer to a jar, let cool completely, and store in the fridge overnight to allow the flavors to develop. The BBQ sauce will keep in an airtight container in the fridge for about 2 weeks.

From Eat Delicious by Dennis Prescott. Copyright © 2017 by Dennis Prescott. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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