Ill be making this in my slow-cooker within the next week --- CHIPOTLE CHERRY PULLED PORK THE SAUCE: 1 (28 oz) can San Marzano Tomatoes --evidently the variety san marzano matters. sweeter tomato 8 cloves garlic 1/2 c. cherry preserves extra-virgin olive oil 1 large sweet onion, chopped 1/4 c. dried cherries 1 t. freshly ground black pepper 1/2 t. kosher salt 1 t. smoked paprika 2 t. ground cumin 2 t. ground coriander 1/4 c. red wine vinegar 3 whole chipotle chiles THE PORK kosher salt and freshly ground black pepper 4 - 5 lb. boneless pork shoulder Preheat outdoor grill to high. (I grilled on the stovetop grill and that worked fine too). Season the pork shoulder generously with salt and pepper and sear on all sides until caramelized grill marks appear. Removed pork from grill. Preheat oven to 300. In food processor fitted with blade, puree the tomatoes, garlic and cherry preserves. Set aside. Heat 2 T. olive oil in a dutch oven over medium heat. Add the onions and dried cherries and sauté until translucent, about 5 minutes. Add the tomato puree, pepper, salt, paprika, cumin, coriander, vinegar and chiles. Simmer gently to combine the flavors, about 5 minutes. Remove half the sauce and set aside. Add the pork the the pot, spoon the sauce over to coat completely. Slow roast in over for 6 hours. When does, remove from the pot, discard any excess fat and shred the meat with 2 forks. Skim the fat off the suce left in the pan and add the port back to it, along with the reserved sauce. Stir, and serve on burger buns, topped with Shredded Apple Slaw. Also good on quesadillas with cheese! APPLE SLAW 1/2 c. mayo 4 T. apple cider vinegar 3 t. sugar salt black pepper 3 Granny Smith apples, unpeeled and shredded 2 c. finely shredded green cabbage 3 T. cilantro, chopped Whisk together mayo, vinegar, sugar, salt & pepper in a medium bowl. Combine apples, cabbage and cilantro in a large bowl and toss with dressing.
Posted on: Tue, 05 Aug 2014 04:01:25 +0000
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