Havana Dog with Baked Potato Salad

This morning in the Rhode Show kitchen, Twin River has brought in Chef Trevor Sawchuk from Wicked Good Bar and Grill to make a Havana Dog with Baked Potato Salad.


Pulled Pork:

  • 3lb Pork Butt or Pork Shoulder

Dry Rub:

  • 1 tbsp paprika
  • 3 tbsp kosher salt
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp cayenne

Hot Dogs:

  • 12 hot dogs
  • 12 hot dog rolls
  • Yellow mustard
  • Dill Pickles, sliced
  • Swiss cheese

Baked Potato Salad:

  • 2 ½ lbs baked, chilled, peeled and diced potatoes
  • 4 oz shredded cheddar blend
  • 2 chopped scallions
  • 4 oz chopped broccoli (blanched)
  • 4 oz cooked, cooled and chopped bacon

Baked Potato Salad Dressing:

  • ½ cup mayonnaise
  • 1 cup sour cream
  • ¼ cup cream
  • ½ tsp kosher salt
  • Pinch black pepper


Pulled Pork:

  1. Combine dry rub ingredients and liberally rub into pork.
  2. Place into roasting pan and add water to cover bottom of pan (about 2 inches deep)
  3. Cover roasting pan and place into pre-heated 325 degree oven and cook until fork tender (approx. 4 hours)

Havana Dog Assembly:

  1. Place grilled hot dog into toasted roll
  2. Layer on sliced pickles
  3. Top with pulled pork, Swiss cheese and melt under broiler
  4. Zig zag yellow mustard over the top and serve

Baked Potato Salad:

  1. Salt potatoes; bake, cool completely, peel and cut
  2. Cut, blanch and cool broccoli
  3. Combine potato salad ingredients large bowl
  4. Mix dressing ingredients in separate bowl
  5. Combine dressing with other ingredients and store in refrigerator

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