on my blog meandering i came across one of the better known ones- http://www.smittenkitchen.com/. she is quite the talented little lady. while i do pride myself on taking a recipe and simplifying it, she has more of a complex approach. and by complex i am referring to the number of ingredients or number of steps involved. this one has quite a few ingredients, but i can honestly taste each and every one of them. deb used brisket in her recipe. i had full intentions on trying to cook this recipe using brisket. that is until i noticed the price tag on a 3 lb slab of brisket. if i remember correctly it was around $30. yikes. well, that's not really in my weekly grocery budget so i used a pork shoulder and reinvented the recipe to be pulled pork vs. brisket. it was fabulous. feel free to serve on a corn tortilla or a soft bun. we tried both and it was great either way.
southwestern pulled pork
3 lbs pork shoulder
2 tbs vegetable oil
5 cloves garlic, peeled and smashed
1 onion, quartered and thinly sliced
1 tbs chili powder
2 tsp ground coriander
2 tsp ground cumin
1/4 c apple cider vinegar
1 1/2 c water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
1 to 2 whole canned chipotle chiles en adobo (and this i quote straight from miss smitten kitchen herself: "1 or 2 from a can, not one or two cans, m'kay? Many misread this amount!")
2 bay leaves
1/4 c molasses
1. heat oil in a large pot. add pork shoulder and brown on each side for a total of 10 min. put pork in a crock pot.
2. add onion, garlic, cumin, chili powder and coriander to pot with remaining drippings from pork. cook for 1-2 minutes scraping bits off of the bottom of the pot. add vinegar and boil until vinegar evaporates/dissolves. pour in water and add all to crock pot
3. break apart whole tomatoes and put in crock pot with pork. add remaining juices, molasses, bay leaves and chiles.
4. cook on low for 10 hours. shred pork with two forks and serve.
adapted from adam pearson and deb perelman
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