Monday, August 17, 2009

Pulled Pork- 2 different ways


1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 jalapeno in adobe sauce
2 teaspoons of Chipotle
dash of chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
3 lbs of pork butt shoulder roast, trimmed of excess fat


1 Purée all of the sauce ingredients (everything except the pork) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking. - I marinated mine for about 4 hours
2 Put sauce,and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
I actually poured everything into the crock pot on low heat for 10 hours. I wasn't sure how the marinade would hold up, but it worked perfectly. I will say that even with all of the jalapenos, there was not a lot of heat in the meat.

3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces.

I used store bought BBQ sauce to top the meat with. It was a Central Market Brand BBQ sauce that had a lot of black pepper flavor. Very good! I used the meat in two different ways, sandwiches and served over polenta. The sandwich topped with red onions and pickles was GREAT, and served with polenta was just okay. It was more of a polenta thing than the BBQ pork thing. I think if we had grilled the polenta rather than have it straight out of the pan, then it would have given it more flavor and firmer.

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