Sunday, May 26, 2013

going South again

Pork, pulled or Shredded with
BBQ Sauce

2 lbs southern cut pork ribs
Cooking oil - enough to just coat pot
1 tablespoon of paprika
1 teaspoon salt
3 cups orange juice
1 tablespoon raw sugar
1/2 onion, minced
3 cloves garlic minced
1 Jalapeno, minced
2 Chipolte peppers, minced
1/2 teaspoon smoked salt
1 tablespoon dry orange zest
2 limes, juiced
6 oz tomato paste

sear the ribs in a large pot with a touch of cooking oil with salt and paprika
when brown to black, add onions and 1 garlic clove
cook till the garlic is brown (yes there is bitterness, you want that)
add orange juice, sugar, orange zest, Jalapeno and the remainder of the garlic.
Cover pot, set the heat on low and reduce liquid by half (~2 hours)
Remove ribs and as much fat as possible (discard fat)
Used a fork to remove any bones and the shred the pork.
Drain the fat and discard, but add any non-fat liquid back to the pot.
Add smoked salt, Chipolte peppers, lime juice and tomato paste to the liquid
cook on low until desired thickness (~30 minutes)