THURSDAY’S RECIPE: Pulled Pork with Chipotle Creamy Slaw and Sweet Potato Purée
- Chef Yerika
- Jun 26
- 3 min read
Some dishes are born from tradition, and others become new customs as they cross borders. This pulled pork with chipotle creamy slaw and sweet potato purée is the delicious result of that fusion between the Deep South of the United States and the vibrant character of Latin American cuisine.
A comforting plate that brings together sweetness, spice, smoke, and creaminess, where Southern culinary heritage finds its echo in a new generation of Latin chefs.
History and Concept
Pulled pork is one of the cornerstones of Southern barbecue. Cooked low and slow for hours until fork-tender, it’s often served in sandwiches or hearty plates. Here, we reinterpret it with a Mexican touch: creamy chipotle slaw, spicy and smooth, and a side of sweet potato purée, whose natural sweetness balances the intensity of the pork.
This dish is perfect for autumn gatherings, festive dinners, or sharing a vibrant and flavorful lunch.
Full Recipe
Servings: 4
Total time: 1 hour (if you already have cooked pulled pork)
Ingredients
For the pulled pork:
500 g cooked and shredded pork shoulder (smoked or braised)
½ cup of cooking juices or beef broth.
1 tablespoon apple cider vinegar.
1 tablespoon brown sugar.
1 teaspoon smoked paprika.
A pinch of ground cumin.
Salt and black pepper to taste.
(Optional: a few drops of Worcestershire sauce or Dijon mustard for depth)
For the chipotle creamy slaw:
1 cup purple cabbage and 1 cup green cabbage, finely shredded.
1 grated carrot.
2 tablespoons mayonnaise.
1 tablespoon Greek yogurt or sour cream.
1 teaspoon chopped chipotle in adobo (adjust to taste)
1 teaspoon honey.
Juice of ½ lemon or lime.
Salt and pepper to taste.
For the sweet potato purée:
2 medium sweet potatoes, peeled.
2 tablespoons butter.
¼ cup heavy cream, whole milk, or unsweetened plant-based milk.
A pinch of nutmeg (optional)
Salt to taste.
Step-by-Step Preparation
1. Silky sweet potato purée.
Boil or roast the sweet potatoes whole until fully tender (30–40 minutes).
Peel and mash with a masher or fork. Add butter and cream, mixing until creamy and smooth.
Adjust with salt and, if desired, a pinch of nutmeg for added aroma. Keep warm.
2. Caramelized pulled pork.
In a large skillet, heat the cooking juices or broth along with vinegar, sugar, paprika, cumin, salt, and pepper.
Add the shredded pork. Cook over medium heat, stirring occasionally, until the meat is hot, slightly caramelized, and well coated in the glaze (10–15 minutes).
If it dries out, add a splash of extra broth.
3. Chipotle creamy slaw.
In a bowl, mix mayonnaise, yogurt, chipotle, honey, lemon juice, salt, and pepper.
Add the cabbage and carrot. Toss thoroughly and chill for at least 15 minutes to soften the texture and meld the flavors.
4. Plating.
Spoon a generous base of sweet potato purée onto each plate.
Top with a portion of hot pulled pork.
Finish with a mound of creamy chipotle slaw on top or on the side.
Optional garnishes: pickled red onions, fresh cilantro, microgreens, or a few drops of fresh lime juice.
Chef Yerika’s Tips
No pulled pork on hand? You can slow-roast a whole pork shoulder with onions, garlic, salt, pepper, and apple juice at 300°F (150°C) for 3–4 hours, until it falls apart easily.
The cabbage should be crunchy but pliable. If it's too fibrous, massage it lightly with salt before mixing.
Chipotle makes the difference. Add gradually and adjust to your heat preference.
Fearless with sweet potatoes. For a lighter version, substitute the butter with olive oil and the cream with a plant-based milk alternative.
This dish is a tribute to the best of both worlds: the slow fire of the South and the bold, colorful flavors of Latin America. Comforting, versatile, and perfect for sharing in moments that celebrate fusion with authenticity and soul.
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