Alaskan Bbq Sampler Tray Recipe
Shredded brisket with Musk Ox Mule BBQ sauce, pulled pork with AKB Amber BBQ sauce, wild boar burnt ends with AKB Smoked Porter BBQ sauce, Alaskan smoked salmon with AKB Amber BBQ sauce. Served with coleslaw. No sauce substitutions
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Ingredients
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Meats
BBQ Sauces
Coleslaw
Method
Meats Preparation
- 1
- 2
Prepare the Pulled Pork
Season the pulled pork with salt and pepper. Cook in a slow cooker on low for 8 hours or until it shreds easily with a fork. After cooking, mix the pulled pork with AKB Amber BBQ sauce.
- 3
Prepare the Wild Boar
Cube the wild boar meat and season with salt and pepper. Smoke for about 4 hours at 225°F, basting occasionally with AKB Smoked Porter BBQ sauce, until tender and caramelized. Serve as burnt ends.
- 4
Prepare the Smoked Salmon
If not pre-smoked, smoke the Alaskan salmon fillet until it reaches an internal temperature of 145°F. Drizzle with AKB Amber BBQ sauce before serving.
Coleslaw Preparation
- 5
Make the Coleslaw
In a large bowl, combine the shredded cabbage and grated carrots. In a separate small bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage and carrots, tossing to coat evenly. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.