Slow-Cooked Pulled Pork

Recipe Ingredients

2 tablespoons	30ml	Oil
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
4 lbs	1816g / 64oz	Bone-in center loin pork roast - trimmed of all
		But a thin layer of fat
1 1/2 tablespoons	22ml	Minced garlic
2 1/2 cups	156g / 5.5oz	Minced onion
1 cup	110g / 3.9oz	Minced celery
1 1/2 teaspoons	7.5ml	Chile powder
1 teaspoon	5ml	Ground cumin
1 1/2 teaspoons	7.5ml	Sugar
2 cups	474ml	Low-sodium chicken broth
1		Canned chipotle in adobo sauce - (to 2) - pureed, see * Note
1/4 cup	59ml	Chili sauce
8		Hamburger buns - (to 10)
		Bottled hot sauce

Recipe Instructions

* Note: Start with 2 teaspoons of pureed chipotles and add more after you've tasted the sauce as it's reheating; once it's too hot, its heat is impossible to diminish.

Heat oil in heavy stove-top casserole over medium-high heat. Rub salt and pepper over surface of pork. Brown roast on all sides, 10 to 15 minutes, then set aside.

Add garlic, onion, celery, chile powder, cumin and sugar to casserole. Cook over medium heat, stirring often, until heated through, about 4 minutes; do not burn.

Add broth, chipotles and chili sauce. Stir well. Add pork; bring to boil. Cover and cook in 275 degree oven for 4 hours, turning halfway through cooking.

Transfer pork to cutting board. Trim any remaining fat. Cut pork in half crosswise; use your fingers or 2 forks to pull pork apart, discarding bones.

Skim any fat from sauce; heat to boiling on stove. Taste and adjust seasonings and chipotle. Add pulled pork. (Can be used immediately or refrigerated for 1 day or frozen.) Cook over medium-low heat, covered, until hot, about 15 to 20 minutes.

Use tongs to mound pork on warm buns; pass pan sauces and hot sauce separately. Serve warm.

This recipe yields 8 to 10 servings.

Each of 10 servings: 525 calories; 734 mg sodium; 95 mg cholesterol; 34 grams fat; 23 grams carbohydrates; 29 grams protein; 0.26 gram fiber.

Source:
The Los Angeles Times, 09-22-1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.