Pork Butt Fishsticks

[bryan]

This is the all time best recipe for that pulled pork in the freezer.

Serving is only as limited as your imagination.

PORK BUTT FISHSTICKS

1/2 of a pulled pork butt

3/4 cup pulled pork bbq sauce (to taste)

3 tablespoons finely chopped shallots

3 sheets gelatin (regular KNOX works great)

Salt and pepper

2 cups all-purpose flour

2 tablespoons Old Bay seasoning (I do not use this)

2 eggs

2 cups panko bread crumbs

Oil for deep frying

Here's how it works.

You smoke a pork butt for 8 hours and then pull it. Then you mix it with bbq sauce and dissolved gelatin.

You form them into a tray and allow them to gelatinize. Then you cut them into sticks, bread them and deep fry them.

In a small saucepan:

Soak gelatin sheets in ice water while warming the bbq sauce.

When the sauce starts to boil:

Remove from heat.

Squeeze the ice water out of the gelatin.

Add the gelatin to the sauce.

Stir until the gelatin dissolves.

Mix the sauce, pulled pork and finely chopped shallots:

(Mix very well)

Check the seasoning.

Adjust with salt and pepper.

Line a small sheet pan with plastic wrap:

Press the meat into the pan.

(Making it abt 1/2in thick all throughout the pan, pushing the meat together tightly)

Chill overnight.

In the morning:

Remove the plastic wrap from the pan.

Remove the meat from the plastic wrap.

Slice into fish stick-sized pieces.

SET UP A BREADING STATION

First bowl:

Has the flour (and Old Bay seasoning)

Second bowl:

Has the eggs.

(beaten until foamy)

Third bowl:

Has the panko bread crumbs.

While you're heating the oil in a pan:

Bread the sticks.

Coat them with flour - then coat them with egg - then coat them w/panko bread crumbs.

When the oil hits 350f:

Fry the sticks in small batches.

(until bread crumbs are a nice golden brown color)

Fish out of the hot oil, and set on paper towels to drain for a few moments.

Serve.