BBQ Pork Parfait with Idaho® Potato and Litehouse® Ranch


Ranch Mashed Potatoes: 

  • 5 pounds Idaho® potatoes, peeled and cubed
  • 8 tablespoons salted butter
  • 4 fluid ounces milk
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon granulated garlic
  • 6 fluid ounces Litehouse® Homestyle Ranch dressing

Mac & Cheese:

  • 1 box pasta (1 pound total cooked)
  • 1½ cups milk
  • 1 cup heavy cream
  • 3-4 cups shredded cheese (sharp cheddar, pepper Jack, mozzarella, cheese mix, blue cheese)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons sriracha sauce

Smoked Pork Shoulder:

  • 8 pounds pork shoulder
  • 1 cup yellow mustard
  • 2 cups BBQ seasoning spices
  • 1 cup whiskey BBQ sauce

Corn Succotash:

  • 2 fluid ounces avocado oil
  • 1 ounce red peppers, ⅛˝ dice
  • ½ ounce white onion, ⅛˝ dice
  • 12 ounces canned corn
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon jalapeño seasoning
  • ⅛ teaspoon cayenne seasoning
  • 2 tablespoons cilantro, chopped

Whiskey BBQ Ranch Sauce:

  • 16 fluid ounces BBQ sauce base
  • 3 tablespoons brown sugar
  • 1½ teaspoons black pepper
  • ½ teaspoon salt
  • 3 fluid ounce whiskey
  • 16 fluid ounce Litehouse® Homestyle Ranch dressing

To Assemble:

  • 6 ounces ranch mashed Idaho® potatoes, divided
  • 3 ounces mac and cheese
  • 4 ounces BBQ pork
  • 1 ounce corn succotash
  • ½ fluid ounce whiskey BBQ ranch sauce
  • ½ tsp parsley or chives 


Ranch Mashed Potatoes:

  1. Place cubed potatoes in salted water and boil for 20 minutes, or until potatoes are fork-tender. Drain.
  2. In a small saucepan warm butter, milk, salt, pepper, and granulated garlic.
  3. Add to the potatoes and using an electric mixer whip to the desired texture.
  4. Fold in the ranch dressing and set aside. 

Mac & Cheese:

  1. Cook pasta according to directions on the box. Make sure to heavily salt your pasta water and add oil to prevent sticking. Reserve some of this liquid to add to sauce as needed.
  2. Warm milk and cream in a large pot over medium heat to a low simmer.
  3. Add in the cheese, slowly and continuously stirring until all the cheese has melted.
  4. Add in salt, pepper, and sriracha sauce and stir until incorporated and the cheese doesn't stick to the spoon.
  5. Once the sauce is velvety, add pasta and mix well.

Pulled BBQ Pork:

  1. Place the pork shoulder into a pan and completely cover with yellow mustard on all sides of the pork.
  2. Season with BBQ spice making sure all the mustard is covered.
  3. If cooking in the oven – 225°F for 12 hours or until the temperature or 425°F for 5 hours. The internal temperature should reach 185°F.
  4. If smoking – 250-300°F for 12 hours or until the temperature reaches 185°F.
  5. Once the temperature is reached, wrap in a layer of butcher paper then foil and let sit for 1 hour.
  6. Shred and toss with the BBQ sauce.

Corn Succotash:

  1. Add oil to a large sauté pan over high heat. Add the peppers, onions, and corn. Toss and let start to sear.
  2. Season with salt, pepper, jalapeño seasoning, and cayenne. Continue cooking until the peppers and onions are seared and the corn starts to sear and brown.
  3. Add the cilantro and remove from the heat. Let cool. Refrigerate.

Whiskey BBQ Ranch Sauce:

  1. Place the BBQ sauce in the pot and lightly simmer over medium heat.
  2. Reduce the heat and whisk in the brown sugar, black pepper, and salt.
  3. Whisk in the whiskey and simmer for 10 minutes, continuing to stir so the sauce doesn't scorch.
  4. Once the sauce has slightly thickened place in a container and refrigerate.
  5. Once cooled, whisk in the ranch dressing and adjust seasoning if needed.

Idaho® Potato BBQ Pork Parfait Assembly:

  1. Place 4 ounces of potatoes in the bottom of a jar or cone. 
  2. Place 3 ounces of mac & cheese on top of the mashed potatoes.
  3. Top with 4 ounces BBQ pork.
  4. Add 1 ounce of the corn succotash on top of the pork.
  5. Top the corn with the additional 2 ounces of mashed potatoes.
  6. Drizzle with ½ fluid ounce whiskey BBQ ranch sauce.
  7. Sprinkle with parsley or chives and serve with a fork or long spoon.


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Yield: 15

Chef Jason Hernandez, Las Vegas, NV, Blade & Tine Culinary

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