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La Belle Cuisine - More Pork Recipes

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Beer-Braised Pulled Pork Sliders



tabasco.com (McIlhenny Company) 

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Beer-Braised Pulled Pork Sliders

Kate Ramos, chow.com

Total: 10 mins
Active: 10 mins
Makes: 24 sliders

"A beer-braised and slightly spiced version of pulled pork is
made even better with the addition of perfectly pickled carrots.”

Beer-Braised Pulled Pork (recipe follows)
24 (2-inch) slider rolls, toasted
Pickled Carrots, for garnish (recipe follows)

Place 1/4 cup pork on each roll and garnish with a few pickled
carrots. Serve.

Beer-Braised Pulled Pork
Kate Ramos, chow.com

Total:  4 hrs 20 mins
Active: 35 mins
Makes: 8 to 10 servings

"Nicely spiced, and deeply flavored from slow cooking, this beer-braised
pork is versatile enough to feel at home in tacos, as sliders, or simply
spooned atop some mashers for an unparalleled comfort meal."

What to buy: Use a brown ale such as Newcastle; bitter or hoppy
beers such as IPAs should be avoided, because they will make the
pork taste bitter.

2 tablespoons kosher salt
1 tablespoon ground chili powder
1/2 teaspoon ground cinnamon
4- to 4-1/2-pound boneless pork butt,
butcher’s twine or netting removed
2 tablespoons vegetable oil
8 medium garlic cloves, smashed
2 medium habanero chiles, sliced into rounds
2 medium yellow onions, halved and
thinly sliced
24 ounces brown ale
1 tablespoon cider vinegar

1. Heat the oven to 300 degrees F and arrange a rack in the middle. Place
salt, chili powder, and cinnamon in a small bowl and stir to combine.
Coat pork butt with 1 tablespoon of the vegetable oil, then coat all
sides with all of the spice mixture. Let sit at room temperature for
30 minutes.
2. Heat remaining 1 tablespoon oil over medium-high heat in a Dutch oven
or a large, heavy-bottomed pot with a tight-fitting lid until just starting
to smoke, about 5 minutes. Add pork and brown on all sides, about 15
minutes total. Remove pork to a plate and discard all but 1 tablespoon
of the fat in the pot.
3. Reduce heat to medium and add garlic, chiles, and onions. Cook, scrap-
ing up any browned bits from the bottom of the pot, until softened,
about 15 minutes. Increase heat to medium high, add reserved pork
and beer, and bring to a boil. Cover, transfer to the oven, and cook
until pork is tender and falls apart when shredded with a fork, about
3 hours.
4. Place a large strainer in a large bowl and pour the contents of the pot
into the strainer, reserving the liquid. Place pork and strained solids
back in the pot and shred pork with two forks, removing any large
pieces of fat. Measure 3 cups of the reserved braising liquid (you may
not need all of it). Use a fat separator to remove the fat from the
liquid until you have 1 cup. (Alternatively, let the pork and braising
liquid cool, then refrigerate both overnight or until the fat solidifies
on the surface of the liquid. Once the fat has formed a hard layer,
scrape it off and discard.) Add liquid to the pot and stir to combine.
Add cider vinegar and stir to combine.

Pickled Carrots
Amy Wisniewski, chow.com

"Pickling doesn’t have to be arduous. Here’s a
quick pickle to add zing to any sandwich."

Game plan: The pickled carrots can be refrigerated
in an airtight container for up to 2 weeks.

Total: 50 mins
Active: 10 mins
Makes: 1 quart

1 tablespoon brown mustard seeds
2 teaspoons coriander seeds
2 teaspoons black peppercorns
1 cup cider vinegar
1 cup water
2 tablespoons kosher salt
3 tablespoons granulated sugar
4 medium carrots, sliced paper thin
1 medium shallot, sliced paper thin

Toast mustard seeds, coriander seeds, and peppercorns in a medium
saucepan over medium heat until fragrant, about 2 minutes. Add vinegar,
water, salt, and sugar and bring to a rapid simmer.
Meanwhile, place carrots and shallot in a 1-quart heatproof container with
a tight-fitting lid. Once the vinegar mixture simmers, pour over vegetables,
making sure to cover them completely. Allow mixture to come to room
temperature, about 1 hour, then cover. Store in the refrigerator for at least
12 hours before using.

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