Chipotle and Pork should be Married

Chipotle and Pork should be Married

Actually, it is probably more true to say that chipotle and *I* should be married! But seriously – how good is that smokey flavour, the heat that creeps up on you but doesn’t overpower… ahhhhh chipotle you have been one of my favs for years and years. I’m glad Aussie palettes are finally getting the opportunity to fall in love with (and totally embrace) chipotle.

Okay so enough already – and onto the dish right?! Do you ever get a flavour in your head that you have to all-of-a-sudden cook right-there-and-then? Or is it just me? Last week I had to have Chipotle Pulled Pork. It happens. I’ve learned to just go with it.

Browsing a few recipes online I wasn’t 100% sold on any of them so I modified one from Patrick & Gina Neely as I’ve learned their recipes are usually pretty on point.

The original is here but this is how it all played out for me (complete recipe and ingredients list are at the end):

Rubbed and cooked pork in the slow cooker

First I blitzed the oregano, chipotle chilies, adobo sauce, cumin, salt & pepper (the rub) in my Thermomix (any food processor will do) and rubbed it into the whole pork collar-butt. Seal and sear all sides of the pork in a heavy frypan – a touch of oil in the pan helps the rub not to stick too much. When all sides are sealed, place the pork piece into the slow cooker as shown. Tip – don’t wash the frypan yet!

 

 

 

Sauce, ready to add to the slow cooker

In the same Thermomix bowl (or in your food processor), add the chopped onion, garlic, chicken stock, tomatoes, honey, orange and lime juice. Blitz for a few seconds to chop the onions and garlic and combine all the ingredients. Add this to the frypan used to seal the pork and cook the sauce for about 5 minutes, incorporating all the bits of the rub that were in the pan.

 

 

 

Ready to leave for 4-8 hours

When the sauce is heated through, pour it over the meat that is in the slow cooker. Put the cover on and turn it to low. Walk away and leave it cook – the longer the better but at least 4-6 hours. I try for 7-8 hours. I check it from time to time throughout the cook and if the piece of pork is soft enough to break apart, I split it into chunks which helps with the cooking process.

 

 

 

‘Pulling’ the pork

After your 4-8 hour cooking time, you should have very soft pork, remove it from the slow cooker and break it   apart with a fork. Once it is ‘pulled’ to your liking, return the pork to the slow cooker so that it can soak up all that yummy sauce.

 

 

 

 

Make the Zesty Slaw by mixing the rice wine vinegar, lime juice, oil and sugar in a bowl. Chop the shallots, cabbage, carrot and coriander leaves and add them to the dressing bowl. Toss through until everything is coated.

 

 

 

Serve with your choice of toppings, we added more chopped coriander and some sour cream and home-made salsa.

 

 

 

 

Rub

1 tsp dried or fresh oregano
2 chipotle chilies in adobo (and a spoonful or so of adobo sauce)
2 tsp ground cumin
2 tsp salt
1 tsp ground black pepper
1 boneless pork collar-butt, typically I can only get them as big as about 2kg

Sauce

1 brown onion
4 cloves of garlic
1 cup chicken stock
1 can purée tomatoes (or some fresh ones – I used from the garden)
1 tbsp honey
Juice of 1 orange
Juice of 1 lime

Serve with

Corn tortillas
Chopped coriander
Sour cream

Zesty Slaw

4 tbsp rice wine vinegar
2 tbsp lime juice
1 tbsp rice bran oil (or grape seed oil – not olive oil, the flavour is too strong here)
1 tbsp sugar
1-2 shallots
1 sugarloaf cabbage
1/4 cup coriander leaves
1 carrot, peeled & chopped into matchsticks
Salt & pepper

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