Name: Pulled Pork Mac Rangoons (Elevated)
Prep time: 36 min
Cook time: 54 min
Total time: 3 h
Yield: 24
Cuisine: Fusion
Ingredients: 2 lbs Iberico Pork Shoulder; 1/4 cup Dry Sherry; 1 tbsp Pimentón de la Vera (Smoked Paprika); 2 cloves Garlic - minced; 1 tsp Fennel Seeds; 1/2 tsp Sea Salt; 1/4 tsp Black Pepper - freshly ground; 8 oz Radiatore Pasta; 1/4 cup Unsalted Butter; 1/4 cup All-Purpose Flour; 3 cups Whole Milk; 1 cup Sharp White Cheddar Cheese - grated; 1/2 cup Gruyère Cheese - grated; 1 tbsp White Truffle Oil; 1/4 tsp White Pepper; 1/2 cup Homemade Mayonnaise; 1 tbsp Black Truffle Paste; 1 tsp Lemon Juice - freshly squeezed; 50 Wonton Wrappers - high quality; 4 tbsp Clarified Butter

Recipe tier

An indulgent appetizer featuring rich Iberico pork, a decadent cheese sauce infused with white truffle oil, and a luxurious truffle aioli.

Total 1h 30m

Serves 24

Steps 8

Ingredients 20

Soundtrack the cook

Dinner party · 105 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Pulled Pork
2 lbs 900 g Iberico Pork Shoulder
cup 60 mL Dry Sherry
1 tbsp 15 mL Pimentón de la Vera (Smoked Paprika)
2 cloves N/A Garlic - minced
1 tsp 5 mL Fennel Seeds
tsp 2.5 mL Sea Salt
tsp 1.25 mL Black Pepper - freshly ground
Mac & Cheese
8 oz 225 g Radiatore Pasta
cup 60 mL Unsalted Butter
cup 30 mL All-Purpose Flour
3 cups 720 mL Whole Milk
1 cup 120 g Sharp White Cheddar Cheese - grated
cup 60 g Gruyère Cheese - grated
1 tbsp 15 mL White Truffle Oil
tsp 1.25 mL White Pepper
Truffle Aioli
cup 120 mL Homemade Mayonnaise
1 tbsp 15 mL Black Truffle Paste
1 tsp 5 mL Lemon Juice - freshly squeezed
Rangoons
50 N/A Wonton Wrappers - high quality
4 tbsp 60 mL Clarified Butter

Equipment

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Instructions

🎙️ Cook with voice coach

Marinate Iberico Pork Shoulder with Dry Sherry, Pimentón de la Vera, minced Garlic, Fennel Seeds, Sea Salt, and Black Pepper for at least 4 hours, or overnight. Slow-cook on low for 8-10 hours, or until extremely tender. Shred the pork with two forks.
Cook Radiatore Pasta according to package directions. Drain and set aside.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
Remove from heat and stir in Cheddar Cheese, Gruyère Cheese, White Truffle Oil, and White Pepper until cheese is melted and smooth. Add cooked Pasta to the cheese sauce and stir to combine.
Combine Homemade Mayonnaise, Black Truffle Paste, and Lemon Juice in a small bowl. Mix well and set aside.
Place about 1 tablespoon of Mac & Cheese and 1 tablespoon of Pulled Pork in the center of each Wonton Wrapper. Moisten edges of wrapper with water. Fold wrapper in half diagonally to form a triangle, pressing edges firmly to seal.
Heat Clarified Butter in a large skillet over medium-high heat. Fry Rangoons in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve immediately with Truffle Aioli.