Thursday, October 30, 2008
Back again!
Getting back to actual barbecue (chili is good stuff, but it ain't barbecue): I haven't posted a recipe for pulled pork, one of my all-time favorites. Mostly that's because I make it differently every time. This time, though, I went ahead and recorded everything I did. It's a wee bit time consuming, but you've never tasted anything like it.
John's Apple-Flavored Shredded Pork
--2 1/2 to 3 pounds pork butt roast
--1 (14.5 ounce) can low-sodium chicken broth
--1/2 cup no-sugar-added applesauce
--1/4 cup white wine
--3 tablespoons tomato paste
--1 medium onion, coarsely chopped
--3 to 4 assorted peppers (hot or sweet), seeded and coarsely chopped
--2 to 3 cloves garlic, minced
--1 to 2 dried chipotle peppers, or 3 to 4 canned chipotle peppers
--1 tablespoon Worcestershire sauce
--1 tablespoon whiskey
--1/2 teaspoon dried basil
--1/2 teaspoon ground cumin
--1/2 teaspoon dried oregano
--1/2 teaspoon dried thyme leaves
--1/2 to 1 teaspoon black pepper, to taste
--salt, to taste
--2 to 3 tablespoons olive oil, for coating meat
If using dried chipotles, soak them in the white wine for at least 20 minutes, until softened. Finely chop chipotles, reserving wine used for soaking.
Heat your outdoor grill to medium heat. Rub the pork thoroughly with the olive oil. Grill the pork, turning every 7 to 9 minutes, to create a good sear and pronounced grill marks.
Place all ingredients except the pork into a large pot or Dutch oven. Over medium-high heat, bring liquid to a boil. Place the pork on top of the other ingredients, and bring the liquid back to a boil. Cover, reduce heat to low, and allow to simmer for 2 1/2 to 3 hours.
When done, carefully remove the pork from the pot. After allowing the pork to cool briefly, use a pair of forks to shred the pork thoroughly. Be sure to remove and discard any bones. Return the shredded pork to the pot, and increase heat to medium-high. When the liquid boils, reduce heat slightly (do NOT cover pot) and allow to simmer for another 20 to 30 minutes, to thicken the sauce.
Serve on sub rolls, topped with cole slaw, if desired.
Getting back to actual barbecue (chili is good stuff, but it ain't barbecue): I haven't posted a recipe for pulled pork, one of my all-time favorites. Mostly that's because I make it differently every time. This time, though, I went ahead and recorded everything I did. It's a wee bit time consuming, but you've never tasted anything like it.
John's Apple-Flavored Shredded Pork
--2 1/2 to 3 pounds pork butt roast
--1 (14.5 ounce) can low-sodium chicken broth
--1/2 cup no-sugar-added applesauce
--1/4 cup white wine
--3 tablespoons tomato paste
--1 medium onion, coarsely chopped
--3 to 4 assorted peppers (hot or sweet), seeded and coarsely chopped
--2 to 3 cloves garlic, minced
--1 to 2 dried chipotle peppers, or 3 to 4 canned chipotle peppers
--1 tablespoon Worcestershire sauce
--1 tablespoon whiskey
--1/2 teaspoon dried basil
--1/2 teaspoon ground cumin
--1/2 teaspoon dried oregano
--1/2 teaspoon dried thyme leaves
--1/2 to 1 teaspoon black pepper, to taste
--salt, to taste
--2 to 3 tablespoons olive oil, for coating meat
If using dried chipotles, soak them in the white wine for at least 20 minutes, until softened. Finely chop chipotles, reserving wine used for soaking.
Heat your outdoor grill to medium heat. Rub the pork thoroughly with the olive oil. Grill the pork, turning every 7 to 9 minutes, to create a good sear and pronounced grill marks.
Place all ingredients except the pork into a large pot or Dutch oven. Over medium-high heat, bring liquid to a boil. Place the pork on top of the other ingredients, and bring the liquid back to a boil. Cover, reduce heat to low, and allow to simmer for 2 1/2 to 3 hours.
When done, carefully remove the pork from the pot. After allowing the pork to cool briefly, use a pair of forks to shred the pork thoroughly. Be sure to remove and discard any bones. Return the shredded pork to the pot, and increase heat to medium-high. When the liquid boils, reduce heat slightly (do NOT cover pot) and allow to simmer for another 20 to 30 minutes, to thicken the sauce.
Serve on sub rolls, topped with cole slaw, if desired.
