Shredded Pork With Roasted Tomatoes And Chipotle Chiles Recipes

SHREDDED PORK WITH ROASTED TOMATOES AND CHIPOTLE CHILES

Steps:

• 1. To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla. Pour 1/2 inch oil into a large, heavy skillet and heat over high heat until the oil is shimmering. Line a baking sheet with a double thickness of paper towels. Working in batches, add the tortillas to the oil and fry until golden brown, about 1 minute. Using a wire-mesh skimmer, transfer the tostaditas to the paper towels.
• 2. To braise the pork: Bring 8 cups water to boil in a large casserole or Dutch oven over high heat. Add the pork, onion, garlic, and salt and return to the boil. Reduce the heat to medium-low. Simmer, uncovered, until the pork is fork-tender, about 2 hours. Drain in a colander, discarding the onion and garlic, and let cool slightly. Transfer the pork to a chopping board and shred with 2 forks.
• 3. To make the sauce: Cook the chorizo in a medium nonstick skillet over low heat, stirring often and crumbling it with a wooden spoon until it turns dark red and some of the oil is released, about 15 minutes. Drain in a fine-meshed sieve to remove the excess oil, and transfer to a bowl.
• 4. Add the canola oil to the pan and heat over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, thyme, cloves, and cinnamon and bring to a simmer. Cover and reduce the heat to medium-low. Simmer until the tomatoes give off their juices, about 8 minutes. Add the chorizo, shredded pork, and chipotles and mix well. Cover and simmer to blend the flavors, about 2 minutes. Remove from the heat and add salt. (The pork in its sauce can be cooled, covered, and refrigerated up to 1 day ahead. Reheat slowly before serving.)
• 5. To serve, place 1 heaping tablespoon braised pork on each tostadita. Garnish with a drizzle of crema and a sprinkle of diced avocado. Serve hot.

SPICY CHIPOTLE-LIME SHREDDED PORK

Steps:

• Place pork, green chiles, water, chipotle peppers, 1 tablespoon adobo sauce, lime zest and juice, chili seasoning, and liquid smoke in the bottom of a slow cooker. Stir gently to mix.
• Cover and cook on Low until pork is easily shredded, about 7 hours. Shred pork using 2 forks. Let sit in the juices for 15 minutes before serving.

PULLED PORK CHILI WITH CORNBREAD CROUTONS

Steps:

• Preheat the oven to 375 degrees. Line a 9x13 baking dish with parchment paper. Coat with cooking spray. Set aside.
• In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and ¾ teaspoon salt. In a separate bowl, whisk together the milk, honey, ⅓ cup oil and eggs until combined. Pour wet ingredients into the dry, just until combined. Pour mix into the prepared baking dish.
• Bake 16-20 minutes, until toothpick inserted into the center comes out clean. Allow to completely cool. Cut the cornbread into cubes. Remove the cornbread from the baking dish using the parchment paper as handles and transfer to a cutting board. Cut the cornbread into cubes.
• Heat oven to 400 degrees. Place the cornbread cubes on a greased baking sheet. Lightly toss in the remaining 1 tablespoon of oil and the remaining ¼ teaspoon salt. Bake 10-15 minutes, until crispy and lightly browned. Remove and allow to slightly cool.
• Place the pork shoulder in the bowl of a greased slow cooker (you can also do this in the Instant Pot - it takes about an hour on high pressure - quick release).
• In a small bowl, whisk together chili powder, coffee grounds, cumin, smoked paprika, salt and black pepper. Rub half the spice mixture on all sides of the pork shoulder. Pour about ½ cup water or stock in the bottom of the slow cooker.
• Cook on high 3-4 hours or low 6-8 hours, until pork is fork tender. Remove bones and any excess fat. Transfer pork to a cutting board and shred with forks into bite sized pieces.
• Heat the oil in a medium stock pot or Dutch oven. Add onion and saute 4-5 minutes, until soft. Add garlic and saute 30-60 seconds. Stir in remaining spice mixture, pork pieces and adobo sauce.
• Add crushed tomatoes, diced tomatoes, kidney beans and stock. Bring to a simmer and cook 15-20 minutes. Add additional chili powder, salt and black pepper, if needed.
• Serve chili in bowls topped with the cornbread croutons.