Recipes

Porkvana Tower Cake

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Prep Time: 2 hours

Cook Time: 5 horus

Servings: 12

Pork Loin Salad Ingredients

  • 1 4 to 4 ½ lb
    Good Nature® Boneless Pork Loin
  • 4 tbsp
    cumin
  • 1 tbsp
    onion powder
  • 1 tbsp
    garlic powder
  • 1 small
    yellow onion, minced
  • 1 clove
    garlic, minced
  • 2 cups
    water
  • 4 stalks
    celery, minced
  • ½ small
    red onion, minced
  • 2
    dill pickles, minced
  • 1 ½ cup
    mayo

Firecracker Slaw Ingredients

  • ½ head
    green cabbage, shredded
  • ½ head
    purple cabbage, shredded
  • 1 medium
    poblano pepper, seeded & julienned
  • 3
    radishes, thinly sliced
  • 1 small
    red onion, peeled & thinly sliced
  • 2 medium
    roma tomatoes, thinly sliced
  • 1 cup
    mayo
  • ¼ cup
    white wine vinegar
  • 2 tbsp
    kosher salt
  • 1 tbsp
    freshly ground black pepper
  • 1 tsp
    cayenne pepper

Cake Ingredients

  • 18 slices
    white bread, crust removed
  • 1 recipe
    pork loin salad
  • 16 oz
    dill pickles, sliced into thin strips, divided
  • 4 cups
    Good Nature® Perfectly Pulled Pork (see recipe), warmed
  • 16 oz
    whipped cream cheese
  • 2 tbsp
    cayenne pepper
  • 2 tbsp
    smoked paprika
  • 1 recipe
    Good Nature® Perfectly Simple Pork Tenderloin (see recipe), thinly sliced
  • 1 cup
    bbq sauce
  • 1 bunch
    radishes, sliced paper thin
  • 16 oz
    cheddar cheese, shredded

To make the pork salad, rub the pork loin with cumin, onion powder, and garlic powder. Place the pork loin, yellow onion, garlic, and water in a slow cooker on HIGH. Cover and cook 4 ½ to 5 hours; drain and reserve excess liquid. Shred pork with two forks, add celery, red onion, chopped pickles, and mayo; add cooking liquid as needed to blend.

To assemble the slaw, in a large bowl, whisk together mayo, vinegar, salt, pepper, and cayenne. Toss in remaining slaw ingredients and chill until ready to use.

In a medium bowl, combine cream cheese, cayenne, and paprika; set aside.

To assemble the cake, on a baking sheet, place 6 slices of bread into a rectangular shape with the edges touching. Spread a 1” thick layer of pork loin salad over the bread. Top with 6 pieces of white bread. Top with sliced pickles. Spread a 1” layer of pulled pork over the pickles. Cover pulled pork with slaw. Top with the remaining 6 slices of bread. Frost the cake on all sides with seasoned whipped cream cheese.

To dress the sides and top of the cake, alternate between sliced pickles, sliced radish, and cheddar cheese adhering each piece vertically to the cream cheese. Top with sliced pork tenderloin and drizzle with bbq sauce. Slice and serve.

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