With Graduations this weekend all over Broome County the single most popular search on my blog has been for Pulled Pork. I have my “old standby” floating in here somewhere but I thought I would post this recipe for you too…it’s delicious and very different. This is the party sized version, feel free to cut this in half for the smaller gathering or dinner at home.


Printable PDF of recipe here

4 dried Ancho Chiles – stemmed and seeded
6 dried Anaheim Chiles – stemmed and seeded

Soak these in hot water for 35-40 minutes then drain and reserve for the recipe

10 pounds Pork Shoulder bone in (also called Boston Butt)
2 large onions sliced thin
10 garlic cloves chopped
1/2 tsp coriander seed
2 tsps cumin
1 tsp dried Oregano
2 cinnamon sticks
2 tsp cocoa powder
2 Jalapeno peppers seeded and chopped
2 28 ounce cans San Marzano Tomatoes drained (or about three pounds prepared plum tomatoes)
2 cups low sodium chicken broth
2 cups Dos Equis XX Dark or Negro Modela Beer (and more for the cook!)

Season the Pork with salt and sear each piece over high heat until evenly browned. Turn it only one. I use a the well oiled Webber grill for this when possible as it adds a delightful flavor. One Caveat…you lose the drippings so it is prefer ed that you brown this right in the Nesco roaster over high heat or Dutch oven you will using. Remove the heat and let stand.

I do this right in the Nesco, still heated to high. Add onions, cumin, coriander, oregano and garlic to a large dutch oven and cook over high heat until the onion is scented and translucent…3-5 minutes. Stir the in the drained chiles, the tomatoes, Jalapeno, cinnamon and cocoa. Return the pork to the Nesco add chicken stock and bring to a simmer, reduce the heat of the Nesco to 325 degrees and cover. Let the meat cook for 2-1/2 hours, baste with pan juices occasionally. Flip the meat and cook an additional 1 to 1-1/2 hours.

The meat is ready when it falls off the bone and shreds easily with the fingers. Remove the chunks of meat to a large pan, discard cinnamon sticks and allow to cool slightly for ease in shredding.

With a stick blender, blend the pan sauce until smooth. Return the meat to the pan and toss to coat. If you are using a blender, work in small batches as the liquid will be very hot! Serve with tortillas, crusty rolls (my spicy garlic knots are perfect for this!) and crisp salads. Enjoy!

I just spotted this much loved favorite from my youth posted on Yarn Tails Recipes. I think we had this at EVERY party…remember those little meatballs and cocktail franks too! FUN!!!!!! http://ytrecipes.wordpress.com/2008/06/17/party-chicken/#comment-533

Colleen
Creatively serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.

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