Fountain Detroit's pulled pork and shrimp recipes

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

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

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.


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