Michael Ruhlman of Ruhlman.com Says: This is a great recipe for entertaining: it can be done ahead, is inexpensive, and everyone loves it! Always! Never fails! It uses a combination cooking method: it’s grilled first to give it smoky flavor of meat cooked over flame, then it’s braised in a super simple barbecue sauce made with tomatoes, garlic and, for some fruity heat, chipotles.
Grilled Pulled Pork with Chipotle BBQ Sauce
Serves 6 to 10
For the pork:
1 3- to 5-pound bone-in pork shoulder
coarse kosher salt to taste (at least about a tablespoon for every 2.5 pounds)
For the Sauce:
1 large onion, diced
vegetable as needed
1 28-once can of whole peeled tomatoes
4 chipotle peppers packed in adobo sauce, seeds removed
5 cloves of garlic
1 tablespoon ground cumin (preferably toasted whole and ground)
1 tablespoon ground coriander (preferably toasted whole and ground)
1 teaspoon finely ground black pepper (preferably toasted whole and ground)
¼ cup brown sugar
1/3 cup red wine vinegar
At least an hour before grilling your pork, season it liberally with salt. Build a hot charcoal fire in your grill. Over direct heat, sear the pork shoulder on all sides, covering the grill to build the smoke flavors. Remove from the grill. This can be done up to two days before finishing the pork in the oven, kept wrapped and refrigerated. You can also sear the pork if you don’t have a grill, or you can skip this altogether if you feel like being lazy or are pressed for time.
To make the sauce, sauté the onion in a small amount of vegetable oil in a medium sauce pan. Sprinkle the onion with a four-fingered pinch of salt as you do. While the onion cooks, dump the tomatoes, chipotles, and garlic in a blender or food processor and thoroughly puree.
When the onion is soft and has begun to brown a little, add the cumin, coriander and black pepper and continue to cook the onion, stirring. Add the brown sugar and stir, then add the vinegar and the pureed tomato. Bring it to a simmer and cook for 15 minutes or so. Season it with salt. Taste it. Add more spices if desired.
To finish the pork, preheat the oven to 225 degrees F. Place the pork in a pot or Dutch oven. Pour half the sauce over it. Cover it and place it in the oven for about 6 hours or until it pulls apart easily with two forks.
While the pork cooks, continue to cook the remaining sauce over low heat until it is thick, almost a paste, about an hour.
When the pork is done, transfer it, along with the liquid in the pot, to a bowl or serving vessel and shred it. Reheat the reduced sauce and add this to the pork. Serve plain, serve on a bun, bread, or tortilla. Garnish with cilantro if you wish.
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