Saturday, May 22, 2010

Pulled Pork from

This pulled Pork Recipe is dead easy and great for a party. I made this using small rolls, added store bought cole slaw and dill pickles and they were the best sliders. They were gobbled up! This recipe serves 12 as full sandwiches. Double it for a party. Of course, with a larger cut of meat, the cooking time is longer.
1 tablespoon extra virgin olive oil
2 medium yellow onions
2 tablespoons chile powder
1 tablespoon cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
12 ounces beer, preferable lager (1 1/2 cups)
3/4 cup ketchup
3/4 cup cider vinegar
1/2 cup whole grain mustard
2 tablespoons tomato paste
1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
1 5 pound bone in Boston Butt (pork shoulder)
Preheat oven to 300. Heat oil in large Dutch oven over medium low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 min.
Increase heat to high, add chile powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 min. Add bear, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce, bring to a boil. Reduce heat to medium low and simmer uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all the visible fat from the pork.
remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily. 1 to 2 hours more. If, making ahead, you may want to back off on this step, follow the directions below and then reheat for the last hour before you want to serve it.
Transfer pork to a large bowl and cover with foil. Pour sauce into a large glass bowl and refrigerate until the fat and sauce begin to separate, 15 min (or overnight). Skim off the fat and return sauce to the pan and heat over med high until hot about 4 min.
Remove bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart in long shreds using two forks. Add the hot sauce to the meat, stir to combine. Serve hot. Yum!

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