MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pulled Pork
Categories: Pork, Vegetables, Chilies
Yield: 10 servings
3 tb Raw or brown sugar; more to
- taste
1 tb Ground chipotle
1 tb Onion powder
2 ts Garlic powder
1 ts Smoked paprika
1 ts Ground black pepper
Salt
4 lb Boneless pork butt or
- shoulder roast
1 lg Onion; chopped
2 tb Oil
10 Dried guajillo chilies
2 ts Distilled white vinegar;
- more to taste
In a small bowl, stir together the sugar, chipotle,
onion powder, garlic powder, smoked paprika, black
pepper and 2 teaespoons salt. If the pork came tied,
untie it and unroll it. If it has a thick layer of fat,
score the fat with a sharp knife. Rub the spice mixture
all over the meat.
If you'd like to marinate the meat, place the pork fat
side up in a Dutch oven or other heavy pot if the pot
can fit in your refrigerator and cover. Or place the
meat in a bowl and cover it, or set it in a resealable
plastic bag. Refrigerate to marinate for as much time as
you have, preferably overnight (and up to 1 full day).
If you'd like to give your meat a smoky flavor, you can
smoke it for an hour or so in a charcoal grill set up
for indirect grilling with wood chips strewn over the
coals. Then, transfer it to a Dutch oven or pot, cover
and bake as directed below.
If you're not smoking your meat, you can cook it in the
oven from start to finish. About 4 hours before you want
to eat, set the oven @ 425oF/218oC. Take the pork out
of the refrigerator and let stand while the oven heats.
Uncover the meat. Set it fat side up, transferring it to
a Dutch oven or pot if needed. Scatter the onion around
the meat and sprinkle with salt. Drizzle the oil all
over the meat and onion.
Roast until the onion browns and the pork fat crackles a
bit, about 20 minutes. Meanwhile, snap the stems off the
chilies and discard them, then snap the chilies in half.
Shake out their seeds and discard them.
Drop the chilies on top of the onion. Add 22 cups water,
cover the pot and reduce the oven temperature to 300
degrees. Cook until the meat is tender enough to fall
apart when speared with a fork, about 3 1/2 hours.
Transfer the pork to a sheet pan. If you'd like the meat
to have crispy charred bits, heat the broiler. Broil the
pork until deeply browned in spots but try not to burn
it. It will still be very tasty if you skip this
broiling step. While the pork broils or rests, stir the
vinegar into the hot cooking liquid in the pot. If you'd
like, you can skim the fat off the surface of the
cooking liquid. Transfer everything in the pot to a
blender and blend until very smooth. Taste and add more
sugar, vinegar and salt, if you'd like.
Slide the pork back into the pot and shred with two
forks. Pour enough of the sauce over the meat to evenly
coat and stir to combine. If the mixture has cooled,
heat it over low until simmering. Serve hot, with any
extra sauce on the side. This dish keeps well in the
refrigerator for up to 3 days and in the freezer for up
to 3 months. Reheat, stirring now and then, in a
microwave or over medium-low heat on the stovetop.
By: Genevieve Ko
Yield: 8 to 12 servings
RECIPE FROM: https://cooking.nytimes.com
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