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 ts 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
 @ 425 F/218 C. 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 F. 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.

 Recipe by Genevieve Ko

 Recipe FROM: https://cooking.nytimes.com

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