Monday, June 22, 2015

pork shoulder, two ways: carnitas and pulled pork with honey chipotle bbq sauce

So Mom came to town a couple of weeks ago and I took care of two of our dinners with one 3 lb. pork shoulder.  I cooked it in the slow cooker and we had Carnitas Tacos on Friday night and then a squealishly good Pulled Pork Sandwich on Sunday.  I also fed the neighbor who was bachen'it that weekend, Carnitas Tacos as well!

1 T chili powder
2 tsp. ground cumin
2 tsp. Mexican oregano
1 tsp. chili flakes
2 tsp. kosher salt
1 tsp. black pepper
3-4 lb. pork shoulder
4 cloves of garlic, smashed with knife
1 onion cut in quarters
Juice of 1 orange
1 can of mango juice
Juice of 2 limes
1 can/bottle of beer (pilsner or ale)
Combine dry ingredients in a bowl then rub all over pork shoulder.  Add liquid ingredients, garlic, onion and pork to slow cooker.  Cook on high for 4-5 hours or low for 8.
Once done, shred and leave in cooker on warm until ready to eat.  When ready to eat, broil in the oven for 2-3 minutes until edges are just crispy.
3 C packaged slaw mix
3/4 sliced poblano pepper
1/4 C grapeseed oil
1/4 C chopped cilantro
1 T rice vinegar
1 tsp. lime juice
1/4 tsp. garlic salt
1/4 tsp. ground cumin
Combine all ingredients together.
We used this slaw on the tacos as well as the pulled pork sandwiches.  For the sandwiches, I left out the cumin.
1/2 C ketchup
1/4 C brown sugar
1/4 C honey
2 chipotle chiles, chopped
2 tsp. apple cider vinegar
1 1/2 tsp. Worcestershire
1/2 tsp. garlic powder
S & P
Blend all ingredients in a food processor.  Heat meat and sauce together for a squealishly good pulled pork sandwich.

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