Chilli recipes
Texas style pulled pork
5 (1)
1020 min
Serves 6 - 8
Mexican
Ingredients
- For the pulled pork For the pulled pork
- 1 x 4 lb (2 Kg) pork shoulder (with bone) 1 x 4 lb (2 Kg) pork shoulder (with bone)
- Chipotle rub (see recipe below) Chipotle rub (see recipe below)
- Chipotle barbecue sauce (see recipe below) Chipotle barbecue sauce (see recipe below)
- For the Chipotle rub For the Chipotle rub
- 1/2 cup brown sugar 120 ml brown sugar
- 1/4 cup black pepper 60 ml black pepper
- 1/4 cup fine dark coffee 60 ml fine dark coffee
- 1/4 cup sweet paprika 60 ml sweet paprika
- 2 tbsp salt 30 ml salt
- 1 tbsp Chipotle powder (substitute with chilli powder) 15 ml Chipotle powder (substitute with chilli powder)
- 2 tsp granulated garlic 9.9 ml granulated garlic
- 2 tsp ground cinnamon 9.9 ml ground cinnamon
- 2 tsp cumin 9.9 ml cumin
- 2 tsp ground allspice 9.9 ml ground allspice
- For the Chipotle barbecue sauce For the Chipotle barbecue sauce
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1/2 half medium onion, finely chopped 1/2 half medium onion, finely chopped
- 4 clove garlic (minced) 4 clove garlic (minced)
- 2 cup ketchup 480 ml ketchup
- 1/4 cup freshly brewed coffee 60 ml freshly brewed coffee
- 1/4 cup mustard 60 ml mustard
- 1/4 cup molasses 60 ml molasses
- 2 tsp Worcestershire sauce 9.9 ml Worcestershire sauce
- 1/2 cup fresh chopped cilantro 120 ml fresh chopped cilantro
- 1/4 cup lime juice 60 ml lime juice
- 1/2 tsp sugar 2.5 ml sugar
- 2 canned Chipotle chiles, chopped 2 canned Chipotle chiles, chopped
- Salt and black pepper to taste Salt and black pepper to taste
Method
Prepare the Chipotle rub
In a large bowl add all the ingredients and stir using a wire whisk until well combined. Cover with plastic wrap and refrigerate until ready to use.
Prepare the Chipotle barbecue sauce
In a pot over medium heat add the vegetable oil and bring to a heat. Add the onions and cook for 8 - 10 minutes, or until soft and translucent. Add the garlic and cook for one more minute, stirring constantly. Add the remaining ingredients and bring to a boil, reduce heat to minimum and simmer for 30 minutes, stirring occasionally. Transfer the sauce to a blender and process until smooth (you can also use an immersion mixer). Transfer to a jar, let cool and refrigerate until ready to use.
Make the pulled pork
Place the pork in a baking sheet and coat well on all sides with the chipotle coffee mixture. Tightly wrap with plastic foil and refrigerate for at least 8 hours.
When ready to cook the pork, remove from the refrigerator and let it come to room temperature. In the meantime, preheat the oven to 250 degrees F (175 degrees C).
Place the pork in a lightly oiled roasting pan, fat side down, and cook uncovered for 7 to 8 hours (the desired cooking time for the pork is is 2 hours per pound, or 4 hours per kilo).
When the cooking is over, remove the pork from the oven and let it rest for about one hour. Don;t worry about the color of the pork; it will be quite black but that is normal.
When the pork is cold enough to handle with your hands, cut the outer layer (the black part) and set aside. Cut the pork in large chunks and using a fork, or your fingers, shred the meat.
Finely chop about 1/2 of the outer layer and mix with the shredded pork (the outer part has quite a strong flavor). Toss the meat in the Chipotle rub that is left in the baking dish and place in a serving dish.
Serve the meat together with the Chipotle barbecue sauce on bread rolls, tacos or warm flour tortillas together with pickled jalapeno slices, mayonnaise, grated cheese, tomato slices or your favorite condiments.
In a large bowl add all the ingredients and stir using a wire whisk until well combined. Cover with plastic wrap and refrigerate until ready to use.
Prepare the Chipotle barbecue sauce
In a pot over medium heat add the vegetable oil and bring to a heat. Add the onions and cook for 8 - 10 minutes, or until soft and translucent. Add the garlic and cook for one more minute, stirring constantly. Add the remaining ingredients and bring to a boil, reduce heat to minimum and simmer for 30 minutes, stirring occasionally. Transfer the sauce to a blender and process until smooth (you can also use an immersion mixer). Transfer to a jar, let cool and refrigerate until ready to use.
Make the pulled pork
Place the pork in a baking sheet and coat well on all sides with the chipotle coffee mixture. Tightly wrap with plastic foil and refrigerate for at least 8 hours.
When ready to cook the pork, remove from the refrigerator and let it come to room temperature. In the meantime, preheat the oven to 250 degrees F (175 degrees C).
Place the pork in a lightly oiled roasting pan, fat side down, and cook uncovered for 7 to 8 hours (the desired cooking time for the pork is is 2 hours per pound, or 4 hours per kilo).
When the cooking is over, remove the pork from the oven and let it rest for about one hour. Don;t worry about the color of the pork; it will be quite black but that is normal.
When the pork is cold enough to handle with your hands, cut the outer layer (the black part) and set aside. Cut the pork in large chunks and using a fork, or your fingers, shred the meat.
Finely chop about 1/2 of the outer layer and mix with the shredded pork (the outer part has quite a strong flavor). Toss the meat in the Chipotle rub that is left in the baking dish and place in a serving dish.
Serve the meat together with the Chipotle barbecue sauce on bread rolls, tacos or warm flour tortillas together with pickled jalapeno slices, mayonnaise, grated cheese, tomato slices or your favorite condiments.
Cook's notes
If you do not plan to serve all of the pulled pork, just shred as much as you like. Keep the remaining meat on the bone, cover in plastic wrap and refrigerate for later.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.