Ingredient - Pork
This recipe appeared in the article "Mike's Carolina-style Pulled Pork in Mustard" on the Burn! Blog. Read the entire story here.
Serve with Ketchup-vinegar Barbecue Sauce, recipe here.
The technique of treating corn with lime to remove the tough outer skin was probably passed on to the Pueblo Indians of New Mexico by the early Meso-American cultures. The corn, called posole, is the main ingredient used in the dish of the same name. Hominy can be substituted for the posole corn; although the taste will be different it will still be tasty.
Treating corn with lime to remove the tough skins was probably a technique the early Meso-American cultures passed on to the Pueblo Indians in New Mexico. This corn, called posole, is the basis of this dish of the same name. A traditional dish during the holiday season, it is considered to bring good luck through the year if eaten on New Year's Eve. Any cubed pork will be fine in this recipe but I like to use the chops so I can flavor the stew with the bones. Posole is served both with the chile in the stew and also with the sauce on the side. I serve it with some chile sauce in the stew and additional sauce on the side for guests to at their own discretion. Note: This recipe requires advance preparation.
This recipe takes a lot of time but the end result is well worth it. Pork shoulder roasts go on sale at the supermarket all the time, so you get maximum bang for your buck. I cold smoke the pork while the beans are soaking and cooking.
Vindaloo describes a style of Indian cooking whereby the meat or fish is marinated in a vinegar- based sauce and then cooked in that marinade. This recipe can also be used for beef or lamb and, like a pasta sauce, is best if prepared a day in advance and reheated. Add ground cayenne if more heat is desired.
Serve with your choice of calabacitas, papitas, pinto beans, Spanish rice, or posole. The meat can also be cut in strips after preparation, wrapped in warm flour tortilla and served as a burrito.
Connecticut barbequer and KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford’s WSFT-TV and with his friends at KCBS for this book. Chef Paul has tweaked it a bit and suggested other products in case you can’t find the ones in the recipe in your area. If you can’t get Luzianne Cajun Spice, you could mix 1 teaspoon salt, ½ teaspoon cayenne, ½ teaspoon black pepper, and 1 ½ teaspoons fresh thyme (or ½ teaspoon dried).
While this roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to complement the peppercorn and mustard glaze. A boneless pork loin could also be substituted for the bone-in sirloin roast. Serve with garlic mashed potatoes as pictured here. Note: This entrée does require some advance preparation; be sure to read all the recipes before proceeding, as some of the steps are interrelated.
This recipe appears in Mike Stine's article "Outdoor Cooking: Not Just a Summer Pastime"
Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings. Any leftover meat can be made into tasty shredded pork enchiladas. Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and sweet and hot peppers dressed with olive oil, wine vinegar, squeezed garlic, and a mix-and-match collection of minced fresh herbs such as cilantro, Mexican oregano, mint, basil, tarragon, parsley, sage, rosemary, and thyme. Note that this recipe requires advance preparation.
Here is a recipe with another version of Molho de Piri-Piri, one that is hotter than the one above.
Serve with roasted potatoes and a spinach salad. Note: This recipe requires advance preparation.