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Fountain Detroit's pulled pork and shrimp recipes

Published  July 15, 2016 1:50pm EDT
FOX 2 Detroit

(WJBK) - The new Fountain Detroit restaurant is open and working out of a repurposed cargo container at Campus Martius Park. Chef Jordan Hoffman joined us in the FOX 2 Cooking School to show us some samples of their recipes, which you can find below.

For more information on Fountain Detroit, visit www.fountaindetroit.com.

ROCK AND RYE PULLED PORK
10# Pork Shoulder
Dry Rub
1 Cup Smoked Paprika
1 Cup Light Chile Powder
½ Cup Onion Powder
½ Cup Garlic Powder
½ Cup Cumin Ground
2 Cup Ground Black Pepper
½ Cup Dry Oregano
½ Cup Dry Thyme
4 Cups Salt
Blend in a Robot Coupe

Sauce
2 Lb Onions, Chopped
1 Cup Minced Garlic
1 Cup Light Chile Powder
1 Cup Black Pepper
2 Tb Ground Chile de Arbol
2 Liters Rock and Rye Pop
4 Cups Chile Sauce
1 Cup Brown Sugar
2 Cup Apple Cider Vinegar
Sweat the onions in a large heavy bottom pot, allow to slightly caramelize, add the dry spices and herbs. Add the wet ingredients and simmer until reduced by half, adjust seasoning and cool.

MANGO MARINADE FOR SHRIMP

1 Each Mango
1 Cup Orange Juice
1 Cup Seasoned Rice Wine Vinegar
2  TB Chile de Arbol
1 Bnch Cilantro