Subj : Porky Pig's Top 10 - 09
To   : All
From : Dave Drum
Date : Tue Jul 30 2024 18:06:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pulled Pork
 Categories: Pork, Vegetables, Chilies
      Yield: 10 servings
 
      3 tb Raw or brown sugar; more to
           - taste
      1 tb Ground chipotle
      1 tb Onion powder
      2 ts Garlic powder
      1 ts Smoked paprika
      1 ts Ground black pepper
           Salt
      4 lb Boneless pork butt or
           - shoulder roast
      1 lg Onion; chopped
      2 tb Oil
     10    Dried guajillo chilies
      2 ts Distilled white vinegar;
           - more to taste
 
  In a small bowl, stir together the sugar, chipotle,
  onion powder, garlic powder, smoked paprika, black
  pepper and 2 teaespoons salt. If the pork came tied,
  untie it and unroll it. If it has a thick layer of fat,
  score the fat with a sharp knife. Rub the spice mixture
  all over the meat.
  
  If you'd like to marinate the meat, place the pork fat
  side up in a Dutch oven or other heavy pot if the pot
  can fit in your refrigerator and cover. Or place the
  meat in a bowl and cover it, or set it in a resealable
  plastic bag. Refrigerate to marinate for as much time as
  you have, preferably overnight (and up to 1 full day).
  
  If you'd like to give your meat a smoky flavor, you can
  smoke it for an hour or so in a charcoal grill set up
  for indirect grilling with wood chips strewn over the
  coals. Then, transfer it to a Dutch oven or pot, cover
  and bake as directed below.
  
  If you're not smoking your meat, you can cook it in the
  oven from start to finish. About 4 hours before you want
  to eat, set the oven @ 425oF/218oC. Take the pork out
  of the refrigerator and let stand while the oven heats.
  Uncover the meat. Set it fat side up, transferring it to
  a Dutch oven or pot if needed. Scatter the onion around
  the meat and sprinkle with salt. Drizzle the oil all
  over the meat and onion.
  
  Roast until the onion browns and the pork fat crackles a
  bit, about 20 minutes. Meanwhile, snap the stems off the
  chilies and discard them, then snap the chilies in half.
  Shake out their seeds and discard them.
  
  Drop the chilies on top of the onion. Add 22 cups water,
  cover the pot and reduce the oven temperature to 300
  degrees. Cook until the meat is tender enough to fall
  apart when speared with a fork, about 3 1/2 hours.
  
  Transfer the pork to a sheet pan. If you'd like the meat
  to have crispy charred bits, heat the broiler. Broil the
  pork until deeply browned in spots but try not to burn
  it. It will still be very tasty if you skip this
  broiling step. While the pork broils or rests, stir the
  vinegar into the hot cooking liquid in the pot. If you'd
  like, you can skim the fat off the surface of the
  cooking liquid. Transfer everything in the pot to a
  blender and blend until very smooth. Taste and add more
  sugar, vinegar and salt, if you'd like.
  
  Slide the pork back into the pot and shred with two
  forks. Pour enough of the sauce over the meat to evenly
  coat and stir to combine. If the mixture has cooled,
  heat it over low until simmering. Serve hot, with any
  extra sauce on the side. This dish keeps well in the
  refrigerator for up to 3 days and in the freezer for up
  to 3 months. Reheat, stirring now and then, in a
  microwave or over medium-low heat on the stovetop.
  
  By: Genevieve Ko
  
  Yield: 8 to 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Unzip... expand... What kind of pervert came up with this?
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