UBS In Person Cooking Class: Carolina BBQ Pulled Pork Sandwich

*Class is In Person* Join our delicious class in honor of National Pulled Pork Day and learn how to create this classic at home! NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. This event is optional and not firm-mandated. Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable. Carolina Pulled Pork Sandwich & Pickled Red Onions Brian Gwinner Serves 4 Braised Pork Butt 2 lbs boneless pork butt, cut into chunks 1 tablespoon smoked paprika 1 tablespoon fresh ground black pepper 1 tablespoon dark brown sugar or maple sugar 2 cups homemade chicken stock or store bought low sodium chicken stock ¼ cup molasses 2 tablespoons dijon mustard 2 tablespoons yellow mustard 1 12-ounce light beer 2 tablespoons apple cider vinegar ½ cup apple cider 10 cloves of smashed garlic • Preheat the oven to 300 degrees. • Combine the dry spices and rub into pork and place into a roasting pan. • Combine all the liquids and pour into the bottom of the roasting pan. Add the garlic into the liquid. • Cover the pork tightly with foil and roast in the oven for 2 ½ to 3 hours. Remove the pork after 2 ½ hours. Using tongs or a fork, attempt to shred the pork. It should shred easily; if you feel resistance, replace the foil and place it back in the oven for 30 minutes. Cool overnight in the braising liquid. Assembly: 4 brioche buns sliced and toasted Pickled red onions Cilantro leaves Thinly julienned cabbage • Place the bottom buns down on a flat surface. Lay a single layer of pickled red onions down. • Add 5 ounces, a generous ½ cup, of pulled pork on the onions. • Drizzle 1 tablespoon of low country mop sauce on the pork. • Add cilantro leaves on the pork. • Spread 2 tablespoons of carolina gold sauce on the top bun. Add 3 tablespoons of cabbage to the sauce on the top bun. *this helps the cabbage stick in the sandwich* • Place the top bun on the pork and serve more of both sauces on the side! Carolina Gold Sauce: 2 cups prepared yellow mustard 2/3 cup cider vinegar 3 tablespoons tomato paste 1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce 3/4 cup sugar 1 tablespoon mustard powder 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons Morton Coarse Kosher Salt 1 teaspoon freshly ground finely ground black pepper • Mix the wet ingredients together in a bowl. • Add the rest of the dry ingredients to the bowl and mix thoroughly. • Place the mixture from the bowl into a sauce pot and simmer for 10 minutes to pasteurize it. • Pour into a clean jar and use as you would any BBQ sauce. Store remaining sauce in the fridge. Leftovers will keep in the fridge for months Low Country Mop Sauce: 1 1/2 cups apple cider vinegar 1 teaspoon hot sauce 2 tablespoons sugar (you pick: white, light brown, or dark brown) 1 tablespoon Morton Coarse Kosher Salt 2 teaspoons crushed red pepper flakes 2 teaspoons fresh ground black pepper 2 bay leaves • Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to combine. Pickled Red Onions 2 large red onions, peeled and thinly julienned 4 oz thyme 6 cloves smashed garlic 2 whole cloves 2 bay leaves 1 ½ cups red wine vinegar ½ cup water ⅓ cup sugar 1 tablespoon kosher salt • Place onions in a large metal mixing bowl. • Combine all other ingredients in a sauce pan, put on the stove, and bring to a boil. After the mixture boils, pour over onions, place a folded piece of parchment on the onions and a bowl on top of that to fully submerge the onions. • Place in the fridge overnight. After 24 hours, place onions in a plastic container, pouring enough pickling liquid to cover. Discard the parchment paper.