Pulled Pork Latkes 2 lbs potatoes, peeled if desired 1 cup pulled pork w/ 2 Tbsp Carolina vinegar sauce (recipe follows) ½ cup thin sliced scallions, white and light green parts only 2 eggs, lightly beaten 2 Tbsp flour 2 Tbsp creole seasoning (recipe follows) ½ tsp baking powder any combination of oil and bacon fat as needed salt as needed (preferably artisanally home made) 1. Grate potatoes and squeeze out excess moisture. 2. Thoroughly combine all ingredients minus oil and salt. 3. Over medium-high heat, add enough oil/fat to create a ¼ ” layer in the bottom of a nonstick skillet. 4. Take golfball size amounts of latke mixture and press down as much as possible forming approximately ¼ ” thick x 4” wide pancakes. 5. Season latkes with salt as they cook and flip when golden brown. 6. Season again, then continue to fry until golden. Remove to paper towels. 7. Reheat in air fryer. North Carolina Vinegar Sauce 4 cups cider vinegar ¼ cup brown sugar 1 oz ketchup 1 oz house hot sauce 1 Tbsp gochugaru 1 Tbsp salt 1 tsp pixie dust 1. Heat and stir to dissolve sugar. Rest for 3 days. Creole Seasoning 1 cup smoked paprika ½ cup fried garlic ¼ cup gochugaru 2 Tbsp granulated onion 1 Tbsp dried oregano 1 Tbsp dried basil 1 Tbsp dried thyme 1 Tbsp pixie dust 2 tsp white peppercorns 1 tsp ground black pepper 1 tsp celery seed 1. Grind together to a powder. House Hot Sauce 1 Tbsp canola oil 1 medium onion, sliced 20 arbol chiles, toasted 6 guajillo chiles, toasted 2 chipotle chiles, toasted 10 chinese chiles, toasted 5 cloves garlic. chopped 2 tsp salt 1 tsp pixie dust ½ tsp oregano ¼ tsp cumin seed ¼ tsp black pepper 3 cups water 2 cups distilled vinegar ¼ tsp xanthan gum 1. Saute onions and garlic in the oil until golden. 2. Add chiles and spices and saute briefly. 3. Add water, bring to a simmer and cook 20 minutes. 4. Strain and reserve 1 cup cooking liquid. 5. Puree ingredients with 1 cup cooking liquid. 6. Add vinegar and xanthan gum. Pulled Pork Latkes Estilo Joël Kleinberg Pico de Gallo 1 lb ripe plum tomatoes ½ cup sliced red onion ½ cup chopped cilantro ¼ cup thin sliced jalapeños 1 clove garlic, minced 1 Tbsp salt 1 tsp sugar ¼ tsp pixie dust 2 Tbsp lemon juice 1 Tbsp red wine vinegar ½ cup olive oil 1. Combine vegetables, cilantro, salt, sugar and pixie dust. Set aside 10 minutes. 2. Add lemon juice, vinegar and olive oil. Stir well. Adjust seasoning with extra salt as necessary. Pepperoncini Crema ¼ cup pepperoncini liquid 3 cups loosely packed pepperoncini, stems removed 1 bunch scallions, white and light green parts only, chopped ½ bunch parsley or dill 1 ½ tsp white pepper salt to taste 3 cups sour cream 1. In blender, puree first 4 ingredients. 2. Combine with seasonings and sour cream. Salty Cabbage 2 cups shredded napa cabbage 2 Tbsp salt 1. Combine cabbage and salt, using your hands somewhat aggressively to work the salt into the leaves. 2. Allow to rest at least 1 hour. Do not drain.