Seeing as I just wrote a Dude Food post, I was going to hold off on this recipe until sometime next week or so. But a couple of my Facebook friends requested it off of this album, and, well, we all know comments, feedback, and requests especially, are like rainbow crack sprinkles to a foodblogger…
The sweet-tangy flavor profile in this recipe and the chicken wing recipe I just posted falls into what I like to call the cheat flavor pile. Some other flavors that fall into this pile are bacon, butter, brown sugar and chocolate. The reason I call them cheat flavors is that they’re so broadly appealing that you almost feel like you’re getting away with something when you use them and people say your food tastes good. Like half your job as a cook was done for you the moment you decided to mix something sweet with something tangy. Like the sweet was Milli and the tangy Vanilli… You know what I mean.
But, whatever way you shred it, this dish is easy, inexpensive, and tasty. And with the meatiness of the pork and smokiness of the chipotle sauce, it’s a shoo-in for Dude Food Installation #2.
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| A little sweet, slightly tangy, and fairly schmokayyyyy... |
PULLED PORK WITH STRAWBERRY CHIPOTLE SAUCE
Serves 6 – 8 depending on who’s eating, but the recipe can easily be halved without sacrificing flavor. A 2 pound butt would be cut in half and cooktime would remain the same.
- 3.5 to 4 pound pork shoulder/butt (Get a well marbled piece – the fat will keep the meat moist during cooking, and what’s left can easily be removed during the shredding process.)
Rub
While I usually prefer fresh garlic and onion, there are a few instances where dry is better. BBQ rubs, sauces and marinades often benefit from dry garlic especially because fresh garlic tends to burn quickly and taste very bitter.
- 1 Tablespoon granulated garlic
- 1 Tablespoon granulated onion
- 1 Tablespoon paprika
- 1 Tablespoon sugar
- 1 Tablespoon black pepper
- 1 Tablespoon salt
Combine all ingredients in a bowl and stir to incorporate evenly.
Sauce
This recipe calls for shallots, and the distinct flavor of shallots really does make a difference. But if they’re not handy, red or brown onions can substitute in a pinch. You might have to add a pinch of salt or so to adjust for the water content of the onions.
- 1/2 cup white vinegar
- 1/2 cup strawberry jam
- 2 Tablespoons brown sugar
- 1 Tablespoon oil
- 2/3 cup thinly sliced shallots (8 to 10)
- 1 tsp salt
- 1 tsp rub
- 1 tsp chipotle powder
Roasting the pork…
1) Cut the pork butt into 4 equal pieces and season well and evenly with the rub mixture, literally giving each side a few good rubs to work in the seasoning. (This should use up a little more than half the total rub.)
2) While the meat is absorbing the seasoning and coming up to room temperature (at least 30 minutes out of the fridge), preheat the oven to 425 and make the sauce. (Directions to follow.)
3) Roast the pork in a single layer in an oven safe dish for 25 minutes at 425, flipping the meat halfway through. This high temperature will sear the outside and help keep the juices in for the rest of the roasting time.
4) Reduce the oven to 375 and roast another 60 to 80 minutes, flipping the meat about halfway through, until the pork shreds easily with a fork FROM EACH PIECE. The variance in time is due to variations in texture, density, fat content of the meat and the temperature of the meat as it goes into the oven.
5) Remove pork from the oven and pull apart into large chunks using two large forks and pulling in opposite directions. Doing this will help the cooling process. Allow the meat to cool 10 minutes or so before shredding (unless you have asbestos kitchen hands and want to tear into the task right away).
6) Shred the pork and dress with warm sauce. The pork and sauce will have cooled to room temperature by the time you finish shredding, and you want both components warm when you dress the meat so it can soak up the flavors that much better. You can microwave the meat for a minute or so and reheat the sauce on the stove on medium heat, which should take no more than 2-3 minutes.
- 1/2 cup distilled white vinegar
- 1/2 cup strawberry jam
- 2 Tablespoons brown sugar
- 1 Tablespoon oil
- 2/3 cup thinly sliced shallots (8 to 10)
- 1 teaspoon salt
- 1 teaspoon rub
- 1 teaspoon chipotle powder
1) Heat 1 tablespoon oil to medium high in a small pot or saucepan and sautee the shallots until they are translucent and about half of them are golden brown.
2) Lower heat to medium and add jam and brown sugar and stir until sugar is completely dissolved.
3) Stir in vinegar, salt, rub and chipotle powder and simmer another 2 to 3 minutes. Sauce will likely cool before you’re done shredding the pork. Reheat for 2 or 3 minutes over medium flame before dressing the pork.
This pork is super tasty with a side of coleslaw or potato salad, and leftovers make easy sandwiches on burger buns with coleslaw and/or dill pickle chips (and a slather of mayo, if you're like me).
shinae
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