Tuesday, February 5, 2008

Pulled Pork & Manchego Grits

The Best Easy Pulled Pork

Part 1: 8 to 10 hours

pork roast- 2- 2.5 lbs
2 cups coffee
3 cups beef stock
shot bourbon whiskey
garlic bulb, or about 12 cloves mashed
1 white onion
dash fresh cumin

Place all ingredients in a slow cooker on low

Part 2:
Drain slowcooker. Discard onion and garlic. Remove pork to separate shallow bowl and shred using two forks. Make BBQ sauce in another medium bowl.

BBQ ingredients:

For 2-2.5 lbs of pork you will need about 3-4 cups of BBQ sauce. This can be accomplished with 2 12oz. bottles of BBQ sauce (use 2 different kinds for more complex flavor)
OR by the slightly more arduous, but far more rewarding, homemade BBQ sauce.
All amounts are to taste:

most of a large bottle of ketchup
3-4 tbsp molasses
2 tbsp mustard
4 tbsp soy sauce
dash cumin
1 tbsp smokey chipotle-style hot sauce (we used Buffalo Chipotle Mexican Hot sauce)~
1 tbsp apple cider vinegar

Return pork and bbq sauce to slow cooker for another 1-2 hours.

Serve the pulled pork on a nice bun that does not overpower the pork. We found a great potato bun that is sweet, soft, and does not fall apart.

Manchego Cheese Grits

Once again we delved into Miami Spice by Steven Raichlen. His Manchego grits were true to form and fantastic fresh. As leftovers they are just OK. We are still looking for the holy grail of grits recipes that we know must exist: our friend from Key West makes them to accompany grilled gulf shrimp. Eventually, we'll just have to ask.

2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup finely chopped onion
1/2 green bell pepper, cored, seeded, and finely chopped
1/2 red bell pepper, cored, seeded, and finely chopped
1 jalepeno chili, seeded and minced
2 cups milk
2 cups chicken stock
salt and pepper, to taste
1 cup grits
2 eggs, beaten
1 cup Manchego cheese

1. Heat the oil in a large heavy saucepan over medium heat. Add the garlic, onion, bell peppers, and chili and cook until soft and fragrant, 2 to 3 minutes.
2. Stir in the chicken broth and a pepper and bring to a boil. Add the grits in a thin stream, stirring constantly. Bring the mixture back to a boil. Reduce the heat and simmer the grits, uncovered, stirring occasionally, until cooked, 3 to 4 minutes. Remove the pan from the heat and let the grits cool slightly.
3. Stir the beaten eggs into the grits, followed by the cheese. Correct the seasonings, adding salt and pepper to taste. For a touch of heat, add hot sauce. Spoon the mixture into a buttered 12 x 8-inch baking dish.
4. Preheat the oven to 400 F.
5. Bake the grits until thoroughly heated through and lightly browned, 15 to 20 minutes. Serve at once.

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