Whole hog potato salad isn't your average picnic side dish. This recipe, built around the rich, smoky flavors of pulled pork, elevates the classic potato salad to a main course-worthy experience. Forget limp potatoes and bland dressing; this version is bursting with texture and unforgettable flavor. Get ready to impress your guests with this elevated take on a beloved classic!
What Makes Whole Hog Potato Salad Unique?
The key ingredient, of course, is the pulled pork. Using slow-cooked, tender pulled pork adds a depth of flavor that traditional potato salad simply can't match. The smoky sweetness of the pork complements the creamy tang of the dressing and the starchy heartiness of the potatoes beautifully. We'll be building layers of flavor to create a truly unforgettable dish.
Ingredients You'll Need:
For the Pulled Pork:
- 3-4 lbs pork shoulder (Boston butt)
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup apple cider vinegar
- 1 cup chicken broth
- 1/2 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
For the Potato Salad:
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1/2 tsp celery seed
- Salt and pepper to taste
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- Pulled pork, from above recipe
Instructions:
Preparing the Pulled Pork:
- Sear the Pork: Season the pork shoulder generously with salt and pepper. Heat the olive oil in a large Dutch oven or slow cooker. Sear the pork shoulder on all sides until browned.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot and sauté until softened.
- Simmer: Add the apple cider vinegar, chicken broth, brown sugar, smoked paprika, chili powder, and cumin to the pot. Bring to a simmer, then reduce heat to low.
- Slow Cook: Cover and cook until the pork is fork-tender, about 6-8 hours in a slow cooker or 3-4 hours in a Dutch oven on low.
- Shred: Remove the pork from the pot and shred it with two forks. Return the shredded pork to the cooking liquid to keep it moist.
Making the Potato Salad:
- Boil Potatoes: Cook the cubed potatoes in boiling salted water until tender, about 15-20 minutes. Drain well.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Combine Ingredients: Add the cooked potatoes, celery, red onion, parsley, and shredded pork to the dressing. Gently toss to coat.
- Chill: Cover and refrigerate for at least 2 hours to allow the flavors to meld. This step is crucial for the best results.
Serving Suggestions:
This hearty potato salad is delicious served warm or cold. It's perfect for picnics, barbecues, or any casual gathering. Consider serving it alongside other barbecue favorites, such as coleslaw, cornbread, or baked beans.
FAQs:
Can I use a different type of pork?
While a pork shoulder (Boston butt) is ideal for its tenderness and flavor, you can experiment with other cuts of pork, such as pork loin or even pulled pork from a store-bought rotisserie. However, remember that cooking times may vary.
How long can I store leftover potato salad?
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Remember to always ensure proper food safety practices.
Can I make the potato salad and pulled pork ahead of time?
Yes! Both the pulled pork and the potato salad are best made a day or two in advance to allow the flavors to develop fully.
What are some variations I can try?
Feel free to experiment! Add other vegetables like bell peppers or jalapeños for a spicier kick. You could also incorporate different herbs, such as dill or chives.
This Whole Hog Potato Salad recipe is sure to become a family favorite. The combination of tender pulled pork and creamy potato salad is simply irresistible. Enjoy!
