Recipes
DIRECTIONS
In a bowl, place pork, chipotle puree, cumin, lime juice, salt and pepper to taste. Mix well and set aside.
In a large pot, over medium heat, sauté onions and garlic in olive oil until browned. Remove from the pot and set aside.
Increase heat to medium high. In the same pot add seasoned pork in small batches making sure not to crowd the pan and sear until browned. Remove each batch from pot and sear a new batch of pork, until all the pork has been seared. Add all of the seared pork, onions and garlic back to the pot and stir well. Pour beer over contents of the pot, add bay leaf and season with salt and pepper. Bring to a boil then cover with a lid and reduce heat to low; slowly simmer for 2 hours until tender. The meat is done when it falls apart easily.
Gently remove the meat from the pot and set aside on a plate until cool enough to touch. Once cool, pull the meat apart into shreds.
Using a sieve, strain the contents of the pot, then return the liquid to the pot and bring to a boil. Discard the solids. Simmer the sauce on medium heat until reduced to half its original volume and thickened. Return the pulled pork to the sauce, mix well and bring back to a simmer. Remove from the heat and cover to keep warm.
To make the salsa, place the grapes in a bowl. Add the lime juice, olive oil, honey, green onions and parsley. Season with salt and pepper to taste. Let the salsa sit for 5-10 minutes so that the flavors come together.
To assemble the tacos, grill tortillas and then put on a plate. Place a handful of shredded cabbage on top, add pulled pork and top with grape salsa.
Garnish with lime wedges, green onions and parsley.
Ingredients
Chipotle Pulled Pork
3-pound pork butt or pork shoulder cut into 4” chunks
3 tablespoons chipotle puree
2 tablespoons ground cumin
1 tablespoon freshly squeezed lime juice
2 tablespoons olive oil 1 cup sliced white onion
3 fresh garlic cloves, minced 1 bottle light beer (or substitute 1 1/2 cups chicken stock if preferred)
1 bay leaf
2 teaspoons kosher salt
Freshly ground black peppercorns for seasoning
1 package 4” flour or corn tortillas
2 cups thinly shredded white cabbage
2 limes cut into wedges to garnish
sliced green onions to garnish
fresh flat leaf parsley to garnish
Red and Green Grape Salsa
1/2 cup washed and quartered red California grapes
1/2 cup washed and quartered green California grapes
1 tablespoon freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh flat leaf parsley
Kosher salt to taste
Freshly ground white peppercorns to taste
DIRECTIONS
In a bowl, place pork, chipotle puree, cumin, lime juice, salt and pepper to taste. Mix well and set aside.
In a large pot, over medium heat, sauté onions and garlic in olive oil until browned. Remove from the pot and set aside.
Increase heat to medium high. In the same pot add seasoned pork in small batches making sure not to crowd the pan and sear until browned. Remove each batch from pot and sear a new batch of pork, until all the pork has been seared. Add all of the seared pork, onions and garlic back to the pot and stir well. Pour beer over contents of the pot, add bay leaf and season with salt and pepper. Bring to a boil then cover with a lid and reduce heat to low; slowly simmer for 2 hours until tender. The meat is done when it falls apart easily.
Gently remove the meat from the pot and set aside on a plate until cool enough to touch. Once cool, pull the meat apart into shreds.
Using a sieve, strain the contents of the pot, then return the liquid to the pot and bring to a boil. Discard the solids. Simmer the sauce on medium heat until reduced to half its original volume and thickened. Return the pulled pork to the sauce, mix well and bring back to a simmer. Remove from the heat and cover to keep warm.
To make the salsa, place the grapes in a bowl. Add the lime juice, olive oil, honey, green onions and parsley. Season with salt and pepper to taste. Let the salsa sit for 5-10 minutes so that the flavors come together.
To assemble the tacos, grill tortillas and then put on a plate. Place a handful of shredded cabbage on top, add pulled pork and top with grape salsa.
Garnish with lime wedges, green onions and parsley.
Servings
4 servings
