Two great regional eats
Heat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with chips and a lime wedge.
PORK:
For the pork: Preheat the oven to 350 degrees F. Make small holes all over the pork skin with a thin sharp knife; this will help the skin to render during cooking. Generously sprinkle pork all over with salt and pepper. Add the pork, apple cider, white vinegar and garlic to a Dutch oven or heavy-duty pot. Make sure to massage the liquid all over the pork. Cover with a tight fitting lid and place in the oven, skin-side up, for 3 hours total cooking time. After 1 1/2 hours, turn the pork over, skin-side down, and baste with the cooking juices. Continue to cook, covered, for the remaining 1 1/2 hours. The pork should be fork tender and golden brown around the edges. The cooking liquid will have reduced and become richer in color. Let the pork rest, uncovered, in the pot. For the BBQ sauce: Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, red pepper, salt and black pepper. When the pork is cooled, shred the meat, including the skin, by hand or with forks. Run a knife though the meat once or twice until the strands are about 1/2-inch long. Recombine the chopped meat with the braising juices and garlic. Add a desired amount of the BBQ sauce, depending on how much vinegar you want (you will have 2 cups of sauce) and serve the rest on the side. Spoon the pulled pork on a bun and top with slaw.
0 Comments
Leave a Reply. |
AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
September 2020
Categories
All
Like us here |