Red Chili Glazed Slow Grilled Pork Shoulder Recipes

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BRAISED PORK IN RED CHILE SAUCE



Braised Pork in Red Chile Sauce image

This braised pork in red chile sauce is made by slowly cooking pork butt in a smoky, spicy homemade ancho chile sauce. You'll want to have plenty of tortillas on hand to soak up that sauce.

Provided by Caleb Zigas | Leticia Landa

Categories     Mains

Time 2h45m

Number Of Ingredients 11

5 or 6 dried pulla, negro, or guajillo chiles
1 dried ancho chile
4 garlic cloves (peeled)
1 teaspoon ground cumin
2 cups water
1 pound plum tomatoes
1 tablespoon olive oil
2 pounds pork butt (cut into 2-inch [5-cm] pieces)
1 tablespoon kosher salt
1 medium (1 cup) onion (diced)
Corn or flour tortillas and black beans

Steps:

  • Have ready a medium bowl filled with very hot water. In a cast-iron skillet or grill over medium-high heat, toast the chiles until nice and smoky, 1 to 2 minutes per side. Place the chiles in the bowl of hot water to rehydrate for 5 minutes. Drain the chiles.☞TESTER TIP: Reserve the chile soaking water and use it in place of the water called for in steps 2 and 6.
  • In a blender, combine the rehydrated chiles with the garlic, cumin, and 1 cup water. Blitz until smooth, then pour the chile paste into a bowl.☞TESTER TIP: There's no need to clean the blender before using it later for the tomatoes.
  • On the cast-iron skillet or grill used for toasting the chiles, roast the tomatoes, rotating occasionally, until nice and charred in some places, 7 to 10 minutes. Toss the grilled tomatoes into the blender and blitz until smooth.
  • In a Dutch oven or high-sided sauté pan with a lid over medium-high heat, warm the olive oil. Add the pork, season with the salt, and cook, stirring often, until the meat is browned, 10 to 15 minutes. Use a slotted spoon to transfer the pork to a plate, leaving behind the fat in the pan.
  • Reduce the heat to medium, add the onions and cook until softened, about 5 minutes. Stir in the chile paste. Add the pork and stir to coat.
  • Pour in the pureed tomatoes and 1 cup water. Bring the mixture to a boil, then cover, turn the heat to low, and braise the pork until tender, about 1 hour and 45 minutes. Taste and adjust seasoning, if necessary.
  • Serve the pork in chile sauce with warm tortillas and black beans.

Nutrition Facts : ServingSize 1 portion, Calories 294 kcal, Carbohydrate 6 g, Protein 35 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 109 mg, Sodium 1526 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 9 g

SLOW GRILLED ANCHO RUBBED PORK



Slow Grilled Ancho Rubbed Pork image

This recipe is sized for the home cook. On the show in Dallas we cooked a large amount of pork using a Caja China roasting box. Information on them can be obtained at lacajachina.com.

Provided by Tyler Florence

Categories     main-dish

Time 7h30m

Yield 6 to 8 servings

Number Of Ingredients 18

3 ancho chiles, seeded and hand-torn into pieces
1/4 cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 (5 to 7 pound) pork shoulder, skin on
Extra-virgin olive oil
Kosher salt
6 garlic cloves, minced
2 jalapenos, chopped
1/4 cup red wine vinegar
1 bunch fresh cilantro, finely chopped
2 limes, juiced
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
  • For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
  • For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.

RED CHILE PORK BROCHETTES



Red Chile Pork Brochettes image

Spicy red chile sauce, made with New Mexico red chile powder, is used as both a marinade and a dipping sauce for these small brochettes, which are ideal party food. They are best grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you're using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.)

Provided by David Tanis

Categories     dinner, lunch, skewers and kebabs, main course

Time 1h45m

Yield 8 skewers

Number Of Ingredients 8

1 1/2 to 2 pounds well-marbled pork shoulder, cut into 3/4-inch slices
Kosher salt
2 tablespoons hot New Mexico red chile powder, more for seasoning meat (may substitute ancho or guajillo chile powder)
1 large tomato, about 3/4 pound
4 garlic cloves, mashed to a paste
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon toasted coarsely ground cumin

Steps:

  • Cut pork into 2-by-2-by-3/4-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt and 1 teaspoon chile powder. Use mixture to season pork on both sides.
  • To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put 3 pieces of pork onto each set of skewers, for eight brochettes total.
  • Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes. Cut in quarters but do not remove skin.
  • In a blender or food processor, put 1/2 teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin. Blend to obtain a smooth sauce and transfer to a bowl.
  • Lay brochettes on a tray in 1 layer. Spoon 8 tablespoons chile sauce over pork and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
  • Grill over medium-hot fire for about 3 minutes per side. Sprinkle with remaining toasted cumin. Serve with reserved sauce.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 7 grams, Sodium 356 milligrams, Sugar 1 gram

RED-COOKED PORK SHOULDER



Red-cooked Pork Shoulder image

Red-cooking is a popular technique for slow-cooking meat, poultry, and even tofu in a soy-based liquid to give it a deep reddish brown color. Traditionally, the cooking liquid is reserved and used repeatedly, as its flavor intensifies with each use. The meat need not be browned, it gets plenty of color and flavor from the soy sauce. Use a good quality, naturally fermented soy sauce if you can find one. Serve with plain white rice. I got this recipe from The Joy of Cooking. It is sooooooo wonderful. This also works very well in the crock pot on low for 8 hours, or high for 3-4 hours.

Provided by fashionfiveo

Categories     Pork

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon oil
4 scallions, cut crosswise in thirds
2 large garlic cloves, crushed
ginger, thinly sliced
4 cups water (or 2 cups chicken stock and 2 cups water)
1 cup dark soy sauce
3/4 cup rice wine, Scotch or 3/4 cup sherry wine
1/4 cup packed brown sugar
4 star anise or 1 1/2 teaspoons anise seed
1 (3 inch) cinnamon sticks
1 (7 lb) picnic pork shoulder

Steps:

  • Heat oil in a large, heavy Dutch oven over medium-high heat.
  • Add scallions, garlic, and ginger and toss in the oil until heated through, about 1 minute.
  • Add water (or stock and water mix), soy sauce, rice wine (or scotch or sherry), brown sugar, anise, and cinnamon stick.
  • Bring to boil, then add pork picnic shoulder.
  • Turn the meat to cover it with liquid and color it.
  • Reduce the heat and cover the pan.
  • Simmer, turning the meat every hour and basting it, until it's fork tender, 3 to 4 hours.
  • Remove the meat from the pan and spoon off the fat from the pan juices.
  • Slice the meat.
  • Serve with the pan juices.

Nutrition Facts : Calories 1032.7, Fat 73.2, SaturatedFat 25, Cholesterol 281.8, Sodium 2316, Carbohydrate 10.7, Fiber 0.5, Sugar 7.4, Protein 72.3

SMOKY PORK SHOULDER WITH CHILE PASTE



Smoky Pork Shoulder With Chile Paste image

A well-seasoned, chile-paste-slathered pork shoulder is already going to win, no matter what you do to it. Which seems to me like the ideal reason to try a new technique: slow roasting, off-flame, with ambient heat, using your outdoor grill as a coal-fired oven in the off-season of dead winter. Even if your live coals snuff out, or smoke too heavily, or you get bored of the snow-muffled silence or feel lonely in the winter solitude of your backyard, even if you miscalculate sunset and find yourself in the dark with a cellphone flashlight trying to read the internal temperature of the meat to discover it's still raw in the center - all you have to do is close up shop out back, come inside and shove the thing in your conventional oven and then read the newspaper until dinner.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, barbecues, main course

Time 7h

Yield 8 to 12 servings

Number Of Ingredients 11

1 boneless pork shoulder with nice fat cap intact, about 9 pounds
3 tablespoons coarse kosher salt
2 tablespoons freshly ground black pepper
6 pasilla chiles, stemmed and seeded
6 guajillo chiles, stemmed and seeded
8 chiles d'árbol, stemmed and seeded
12 garlic cloves, peeled
1 bunch scallions, washed, roots trimmed, cut in thirds
1 bunch cilantro with stems, washed well
6 tablespoons white vinegar
2 pinches kosher salt

Steps:

  • Set pork shoulder in a deep roasting pan just large enough to accommodate it. With a sharp knife or straight edge razor blade, cut a deep 3/4-inch diamond pattern into the thick fat cap.
  • Sprinkle 2 tablespoons kosher salt over the diamond cuts, then all the pepper. Rub the salt and pepper into the cuts and all over the top and sides of the pork shoulder.
  • Turn the shoulder fat-side down, and sprinkle the remaining salt over the meat. Rub the salt and any pepper that has scattered in the pan into and all over the meat to have a wholly seasoned piece of meat - especially on the top, in the diamond-cut fat area. Let the seasoned roast rest on the counter at room temperature for 2 hours.
  • Meanwhile, make the chile paste. Bring a medium saucepan of water to boil. Off heat, add the pasillas, guajillos and árbols, and let them soak for 30 minutes while you gather and prepare the other ingredients. When the chiles are softened, transfer them and 1/2 cup of their soaking water into a high-powered blender. Add the garlic, scallions, cilantro, vinegar and kosher salt, and blend into a smooth, dark red-brown paste. (The consistency should remind you of jarred applesauce.)
  • Pour this chile paste over the pork shoulder and massage it all over the roast, leaving a nice extra schmear on the top of the roast and, again, seasoning the diamond-cut fat cap a little more generously than the bottom. (The fat on the top is going to render slowly all through the cooking and melt down into the meat, in a self-basting way, which is why the most seasoning is at the top.) Don't worry about the excess paste; it will remain in the roasting pan to enhance the juices later.
  • Build a fire in your grill, then push the hot coals to one side in a mounded crescent shape, leaving space for the roasting/drip pan that now holds the marinade-slathered meat. If using an oven, heat it to 325.
  • Remove the meat from the pan, and set it to the side (I use a sheet of parchment for easy cleanup) while you prepare the grill or oven.
  • To prepare the grill or the oven, add a full inch of water to the roasting pan, stirring briefly to combine it with the excess chile paste, and nestle the roasting pan into the bottom of the grill in the empty space next to the crescent of coals, or on the bottom rack of the oven.
  • Place the grill rack in position over the coals. Set the meat directly onto the rack above the water-filled roasting pan so that the juices will drip into it while cooking. If using a conventional oven, place the roast, fat side up, on the rack directly above the roasting pan.
  • Place the cover on the grill, open the vents all the way and let the roast cook for 3 to 4 hours maintaining a gentle 300 degrees, adding coals when needed. If the temperature spikes to 325 or drops to 275 along the way, it doesn't matter at all - open and close the lid as needed to get back on track. The goal is to slowly, gently cook the meat, giving all that fat time to melt, the skin time to crisp and the tough cut of meat (muscly shoulder) time to become tender.
  • Add water to the drip pan if you see it evaporating, though I did not need to add liquid any time I tested this. The natural fats and juices drip down into the pan, commingling with the chile-paste-spiked water to create a smoky, spicy, delicious cache of pan juices for later spooning over the roast while it rests. Loosely cover the meat with foil if it starts looking too dark too soon.
  • Cook until the internal temperature reaches about 165 degrees, up to 4 hours. Remove from the grill (or the oven). Remove the roasting/drip pan. Let the meat rest for 30 minutes. Spoon the drippings over the roast until glossy and moist. Slice thin.

Nutrition Facts : @context http, Calories 753, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 19 grams, Sodium 860 milligrams, Sugar 2 grams

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