stefania4
05-06-2005, 06:50 AM
I made this earlier this week - we liked it a lot, but found it a tad too tart/sharp for our tastes. I think I'm going to add some apple juice, molasses, or honey next time to cut the tartness. Still, it's very tasty and made a great, easy supper - I made the dish on Sunday and we had pulled pork sandwiches and salad on Monday night. The only changes I made were to cut the recipe in half and substitute water with a little bourbon for the beer/lager, which we didn't have.
Enjoy!
1 TBSP extra-virgin olive oil
2 medium yellow onions, diced
2 TBSP chili powder
1 TBSP cumin
1 tsp paprika
1 tsp cayenne
12 ounces beer, preferably lager (1 1/2 cups)
3/4 cup ketchup
3/4 cup cider vinegar
1/2 cup whole-grain mustard
2 TBSP tomato paste
1 canned chipotle pepper in adobo sauce, minced, plus 1 tbsp adobo sauce
1 5-pound bone-in Boston butt
1. Preheat oven to 300 degrees F. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
2. Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.
3. Remove the pan fromthe heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
4. Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bow and refrigerate until the fat and sauce begin to separate, 15 minutes [note: I used a gravy separator]. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
5. Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.
Makes 12 servings, 3 oz. each
Per serving: 281 calories, 14g fat (4 g. sat, 6 g. mono), 89 mg cholesterol, 11g carb, 26g protein, 2g fiber, 458 mg sodium
Bonus: zinc (27% daily value), iron (15% daily vailue), potassium (15% DV), Vitamin A (15% DV)
Enjoy!
1 TBSP extra-virgin olive oil
2 medium yellow onions, diced
2 TBSP chili powder
1 TBSP cumin
1 tsp paprika
1 tsp cayenne
12 ounces beer, preferably lager (1 1/2 cups)
3/4 cup ketchup
3/4 cup cider vinegar
1/2 cup whole-grain mustard
2 TBSP tomato paste
1 canned chipotle pepper in adobo sauce, minced, plus 1 tbsp adobo sauce
1 5-pound bone-in Boston butt
1. Preheat oven to 300 degrees F. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
2. Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.
3. Remove the pan fromthe heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
4. Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bow and refrigerate until the fat and sauce begin to separate, 15 minutes [note: I used a gravy separator]. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
5. Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.
Makes 12 servings, 3 oz. each
Per serving: 281 calories, 14g fat (4 g. sat, 6 g. mono), 89 mg cholesterol, 11g carb, 26g protein, 2g fiber, 458 mg sodium
Bonus: zinc (27% daily value), iron (15% daily vailue), potassium (15% DV), Vitamin A (15% DV)