1 1/2 lb. pork butt or shoulder
1 tbsp. chili powder
1 tbsp. cumin powder
1 tsp. cinnamon
1 tsp. brown sugar
10 cloves garlic, chopped
3 jalapeños, seeds removed and chopped
2 bunches cilantro, chopped
1 cup barbecue sauce
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup rice wine vinegar
1 tbsp. sugar
1 bunch green kale, washed, ribs removed, finely julienned
1 bunch red kale, washed, ribs removed, finely julienned
1 cup shredded cabbage
1/2 cup julienned carrots
Salt and black pepper, to taste
4 hamburger buns
Preheat oven to 275 degrees. Cut pork into 4 equal pieces. Lay 4 (14-inch) squares of heavy-duty foil with plastic wrap on top. Place pork in the center of each. Mix dry spices together and rub onto pork. Evenly distribute chopped garlic, jalapeño and cilantro on the 4 pieces. Wrap pork tightly and place on a sheet pan.
Place in the oven, slow cooking for 4 to 5 hours or until soft and tender. (See note below.) When done, remove from oven and let rest for 10 minutes. Pull meat apart with tongs. Set aside.
Heat barbecue sauce in a pot on medium-high heat until sauce reaches a boil. Add pork and simmer for 10 minutes. Add more sauce to desired moisture.
In a mixing bowl, stir together sour cream, mayonnaise, vinegar and sugar. Place kale, cabbage and carrots in a separate mixing bowl, adding the dressing to desired moisture. Season with salt and pepper. Toast buns, then add 1/4 of the pork to each bottom bun. Top with kale slaw and bun to serve.
Note: By wrapping the pork in plastic wrap first, then aluminum foil, it allows the food to retain more of its natural juices during the slow cooking process, according to Chef Michel. Also, the plastic wrap creates a barrier between the foil and the acids found in the food that can cause aluminum oxide, or graying, with no ill effect to the food from the plastic wrap.