A Home-Reared Chef! Cook by Instinct, Recipe #26!
First, I have to tell you that I really had fun with this recipe. Too much fun, in fact! I am always looking to create new dishes, and re-create old ones to improve on. This oven-barbecue pulled-pork meat recipe has twenty-four ingredients; it offers a heavenly complexity of flavors—the melding is just unbelievable!
Chuck the Pork with the Booze in the Oven, a Recipe by Home-Reared Chef!
Overall Rating: 5 (out of 5) Hot-and-Spicy Slurpy-Licious Wooden Spoons!
Description: The flavor and texture gave a hint of Mole! It was a majorly-big hit!
2 large and heavy sized sweet-onions, coarsely chopped
13 cloves of garlic (equivalent to 1 whole head), peeled and coarsely chopped
1 cup Tawny Port
1 cup Kahlua
1 cup dark-rum (Myer’s preferred)
28 ounces barbecue sauce (Bullseye preferred)
1 cup apple cider vinegar
2 cups Pepsi
1/2 cup golden-brown sugar (packed)
1/2 cup Worcestershire sauce
1/3 cup honey mustard (Hawaiian or Honey Cup preferred)
2 tablespoon liquid smoke
2 tablespoons sesame seed oil
2 tablespoons Gray salt
2 tablespoons ground cumin seed
1 tablespoon ground coriander seed
1 teaspoon cinnamon
1/2 tablespoon nutmeg
1 tablespoon red pepper flakes
1 tablespoon Chipotle powder
1 tablespoon Ancho chile powder
1 tablespoon Pasilla chile powder
2 tablespoon dry Mexican oregano
4 bay leaves
In a large, stainless-steel bowl put all ingredients, and stir well to dissolve; set aside.
Meanwhile, pre-heat oven to 400 degrees.
8 (about) pounds pork shoulder (or pork but), bone in (or boneless)
2 tablespoons butter (or peanut oil or olive oil)
Liquid ingredients from Steps 1
In a large fry pan, on medium-high heat, melt/heat butter and brown pork meat (fat side down first) on all sides; remove browned meat and place in a large, heavy ovenproof Dutch oven; add the assembled liquid ingredients and bring to a quick boil. Cover pot and put in the pre-heated oven, and lower temperature to 350 degrees. Cook pork meat for 4 to 5 hours, or until the meat is fork-tender.
Take the meat out and take apart with two sturdy forks; tent with foil and set aside.
Comb/search the sauce for removing all the bay leaves. If you used pork with bone-in, search to make sure there are no bones lurking around. With a hand-held blender pulverize the sauce to make a smooth, thick looking sauce.
Serve meat over rice or buns, topped with a spoonful of sauce.