Here are the recipes for the items we made with Chef Russ from the United Technologies Center in Bangor on Wednesday, February 24th, 2010.

Grapefruit Dressing

1 C Fresh squeezed Grapefruit Juice
2 T honey
1 T Dijon mustard
¼ salt
¼ Black pepper
1 C oil

Place all ingredients in a bowl or blender and mix thoroughly

Pulled Pork

5# pork Butt
1C BBQ Rub of choice
1 C BBQ Sauce of Choice
½ C Root Beer

2 C BBQ sauce
Hot sauce to taste
Liquid Smoke to taste

Generously apply BBQ rub all over the pork butt. Place on large sheet of tin foil. Pour a mixture of BBQ sauce and root beer ad brush to cover. Wrap tightly in tim foil, and then again in another sheet of tin foil. Place on a baking sheet and bake at 300 degrees for 5 hours, until the meat falls apart. Once the roast has cooled slightly use 2 forks to shred the meat, mix in as much BBQ sauce as you prefer, along with hot sauce and liquid smoke

Cole Slaw Dressing

2 Cups Mayo
½ cup White Vinegar
¼ cup Brown sugar
1 Tablespoon Honey
1 Tablespoon Ground Coriander
Pinch of Salt and Pepper

Whisk all ingredients until smooth and combined. Mix in 6 cups of shredded cabbage and 1 cup of grated carrot.

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