This is a great comforting dish for a backyard BBQ. Once you have practiced the technique, you may get creative with the spice mix and create your own flavors. They are both good served in warm corn tortillas or atop soft cheesy polenta.
Spicy Pulled Pork
Servings: 8
2.5 lbs pork shoulder, trimmed of excess fat, cubed into 1" squares
2 T olive oil
¼ C spice mix (see below)
1 large yellow onion, 1" inch rough chop
1 bulb garlic, (approx 12 garlic cloves) peeled, and rough chopped
¾ C apple cider vinegar
3 C chicken stock (low sodium or homemade)
Spice Mix: (makes ¼ cup)
1 T kosher salt
1 T fennel seed
2 tsp red pepper flake (double if you like it extra spicy)
1 tsp Chinese five spice
1 tsp cumin seed
1/2 tsp ground cinnamon
1/4 tsp dry orange peel, chopped (see chef's notes on how to make your own)
Preparation:
Preheat oven 300 degrees. In a dutch oven, over high heat, heat olive oil and brown meat on all sides. Add onions, garlic and spice mix. Cook until onions are caramelized, approx 10 minutes. Deglaze with apple cider vinegar and cook until all of the liquid is gone, approx 10 minutes. Pour stock over meat and bring to a boil. Cover, and put in oven. Let it cook at a low simmer in oven for 5-6 hours.
Take meat out of oven and simmer on the stove top uncovered until the liquid has reduced entirely. Using a fork, separate the meat and serve topped with salsa fresco (see below)
Chef's note: To make dried orange peel, cut away peel and reserve fruit for another use. Cut of all white parts (pith), leaving only a translucent orange peel. Spread on a plate and let dry for several days until it is brittle.
Salsa Fresco (makes approx 2 Cups)
2 Avocados, diced
2 Limes, juiced (¼ cup)
2 bunches Scallions, sliced (both white and green parts)
1 pint of cherry tomatoes, quartered
1 - 7oz can of Diced Chilies (fire roasted are ok to use)
1 bunch Cilantro, chopped
Sea salt and fresh cracked pepper to taste
Prep all ingredients and combine. Add lime juice after avocado to keep it from browning. Season to taste and serve fresh.
