Salvage Food Products
Friendsgiving: Quick and Easy Recipes
November 21, 2019
Clementimeless Cocktail
April 28, 2020
Why throw something out when it has utility left? That is the question the team at Salvage Food Products in Chicago asked themselves within the brewery and cidery community. Chef friends Nicholas Beaulieu and Jason Garland created a way of converting alcohol manufacturing waste into food products. Their first partnership was with Chicago-based cidery Right Bee Cider to produce raw, unfiltered, and naturally fermented cider vinegar. Their mission to recycle unused products from the brewing process into profitable and delicious products. The principal of taking waste from these facilities is something modern cideries and breweries have started looking into. We personally have visited breweries who use spent grain to make crackers, bread, or feed for animals. The opportunity to make vinegar and other food items are important to reducing waste and stretch the profitability of a business.
Luckily, Salvage hits the mark with this vinegar. Not only does the labeling fit the Right Bee Cider aesthetic, but the flavors are fantastic. The vinegar is not overly aggressive and on the nose, there is nice acidity and the flavors are great for dressings or use in food. To put this to the test we built a recipe with a vinegar-based sauce for pulled pork. Not only will the vinegar pair well and create the delicious sauce but the slaw will integrate the product as well. The opportunities are endless when it comes to vinegar and can even be used in cocktails as a shrub (which is something we will explore in the future). So, get your small measuring cup and fresh ingredients ready for some pork & slaw!
In a small measuring cup, whisk together vinegar, sugar, red pepper, and 1⁄2 teaspoon salt.
Pour half into a 5- to 6-quart slow cooker. Rub pork with 1⁄2 teaspoon pepper and place in a slow cooker.
Cook covered until pork is very tender and easily pulls apart, 4 to 5 hours on high or 7 to 8 hours on low.
Twenty minutes before the pork is finished, make the slaw. In a large bowl, whisk together mayonnaise, lemon juice, mustard, cider vinegar, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper. Add cabbage and jalapeño and toss to coat.
Transfer the pork to a large bowl and shred. Pour reserved vinegar mixture over pork and toss to coat.
Form sandwiches with rolls, pork, and slaw. Serve.
Ingredients
Directions
In a small measuring cup, whisk together vinegar, sugar, red pepper, and 1⁄2 teaspoon salt.
Pour half into a 5- to 6-quart slow cooker. Rub pork with 1⁄2 teaspoon pepper and place in a slow cooker.
Cook covered until pork is very tender and easily pulls apart, 4 to 5 hours on high or 7 to 8 hours on low.
Twenty minutes before the pork is finished, make the slaw. In a large bowl, whisk together mayonnaise, lemon juice, mustard, cider vinegar, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper. Add cabbage and jalapeño and toss to coat.
Transfer the pork to a large bowl and shred. Pour reserved vinegar mixture over pork and toss to coat.
Form sandwiches with rolls, pork, and slaw. Serve.