|Name:||Diaz Pulled Pork||Contributor:||Mark Morrissey|
|Description:||Diaz Pulled Pork, Rhubarb Variation||Posted:||2003-10-26|
|Key words:||pork, rhubarb, prunes, apples||Category:||Main Dishes|
|Ingredients:||See Instructions for the stock. (2 variations.)
1 medium onion, coarsely chopped
1/2 c cider vinegar
1/2 c ketchup
1/4 c light (mild) molasses (can also use regular, IMO)
2 Tbsp sweet paprika
2 Tbsp spicy brown mustard
2 Tbsp Worcestershire sauce
1 tsp cayenne pepper (or so, we like about 1.5 tsp)
1 tsp black pepper
1 tsp salt
3 c rhubarb stock
1/2 tsp liquid smoke flavoring (optional)
4 lbs boneless pork shoulder-blade roast, cut into 4 pieces
|Preparation:||First, the prep.
You need to make a rhubarb stock (or reduction, or whaterver). I cut up 8
pounds of rhubard and simmered in water (after an initial "bring to boil")
for about 4 hours. Then you must strain it completely. Cheesecloth works
great for this. For me, this made about 6 cups.
There are two sauces for the pulled pork that are designed to be both
simple and tie it all together.
1. Prunes and apple brandy. Stew prunes in a double boiler until they fall
apart. Remove from heat. Once the heat reduced to about "finger hot", add
apple brandy to taste. Don't be overpowering, but you need enough so that
once it steeps, the brandy doesn't disappear into the prunes. Conversely,
you need to be able to taste the prunes.
2. Apples and rhubarb stock. Core and peel two nice eating apples. Place
in blender with about 2 cups of the rhubard stock. Pulse until blended but
make sure that there are still some apple chunks. Adjust rhubarb so that
the rhubarb flavor is very dominant. The apples are just for structure.
Mix sauce ingredients in crockpot, add pork to sauce mixture
and toss to coat.
Cover crock pot and cook on low setting, 8 to 10 hours or until
pork is very tender.
Remove pork for shredding. Move remaining liquid into a pot for reduction.
Reduce by 1/3 to 1/2. Return to crock pot. Return shredded pork to stock
pot for marinating. You can add more rhubarb stock if you have any left.
|Notes:||The next time I make the original Diaz recipe, I'm going to add pear
towards the end of the cooking. Figs have also been suggested. The base
recipe is absolutely fantastic and a wonderful platform for experimentation.