Vincent Nattress, executive chef, Meadowood

Ingredients:

Pulled pork:

1 boneless pork shoulder, about 4 1/2 pounds

2 cups grade A maple syrup

2 cups Dijon mustard

2/3 cup kosher salt

Slaw:

1 medium celery root, peeled and cut into fine threads

1 head green cabbage, sliced thinly

Dressing:

1/2 cup whole grain mustard

1/2 cup mayonnaise

1/4 cup cider vinegar

1 Tbsp. sugar

1 Tbsp. kosher salt

1 sandwich or brioche bun per person

Directions:

Two days ahead of time, marinate the shoulder in the maple syrup, Dijon mustard and salt. After marinating for 24 hours, wipe the excess marinade off of the pork.

Preheat an oven to 350 degrees. Heat a roasting pan over medium heat and add a little oil (1 Tbsp). Brown the meat on all sides, then cover with foil and place in the oven. Roast four hours, until very tender. Remove and allow to cool in the cooking liquid, then refrigerate.

When ready to prepare, remove the meat from the fat and gelee in the bottom of the pan. Save the gelee. With a fork, pull the meat into strands, and place, along with the gelee, in a thick-bottomed pot. Slowly reheat the meat and gelee.

Combine the whole grain mustard, mayonnaise, cider vinegar, sugar and kosher salt to form the dressing for the slaw. Dress the celery and cabbage, then adjust the seasoning with salt and pepper. Toast the buns until well browned. Spoon the soft, hot meat onto the buns, then top with the slaw and serve.

Makes enough for 8 regular-sized sandwiches or twice that number hors d'oeuvres.