Fabulous Fall Recipe: Pilsner Braised Pulled Pork & Corn Relish

Looking for a new dish to serve friends and family? Try this delectable pulled pork and corn relish from Craft Beet Market. It's sure to keep everyone warm and full on a cold fall day.

Pilsner Braised Pulled Pork

Marinade/Injection
Good for 3 kg of pork

Ingredients

• 2 tbs ground coriander
• 1/2 tbs ground cumin
• 1/2 tbs oregano leaves
• 1/2 cup of brown sugar
• 1 lime (zest and juice)
• 1 tbs chili powder
• 1 tbs smoked paprika
• 1 can of chipotle peppers
• 1 tbs kosher salt
• 1/2 cup of olive oil
• 1 liter of apple juice
• 2 liters of Pislner

Directions

Combine all ingredients in a pot and bring to a simmer. Allow to cool. While the liquid is cooling, season the pork with salt and pepper and sear on high heat until golden brown on all sides. Place the cooked pork into a braising dish.

Use a syringe to inject the marinade (now cooled) into the pork at least 15 times, then pour the remaining marinade over the top of the pork (the liquid should come about halfway up the pork). Cover and bake at 275 degrees for 6-8 hours.

Remove from the oven and allow the pork to cool until it's a comfortable temperature for you to handle. Remove the pork from the liquid and place into a baking tray. Using a fork, shred the meat and remove any large deposits of fat.

Strain the liquid and set off to the side - we'll use this later for your pork braising liquid.

Corn Relish
Make this while the pork is cooking, it will allow enough time for all the flavors to blend together nicely

Ingredients

• 150 grams of corn kernels
• 1/2 of a small red onion 
• 1/2 of a small red pepper
• 2 limes (use the juice from both but only the zest from one)
• 1 1/2 tsp of kosher salt
• 1/2 tsp of black pepper
• 30 ml of olive oil
• 1/2 ounce of fresh cilantro

Directions

Combine all the ingredients into a large bowl, mix and leave at room temperature for 2 hours. Then cover and refrigerate.

Chipotle BBQ Sauce

To add to the pulled pork

Ingredients
Part A

• 1/2 of a medium sized white onion
• 3 garlic cloves
• 1 tbs ground coriander
• 1/2 tsp ground cumin
• 1/2 cup of lime juice
• 3 chipotle peppers
• 2 tbs chili powder
• 1 tbs paprika

Part B

• 1 liter of pork braising liquid
• 1 tbs of tomato paste
• 1/2 cup of maple syrup
• 2 tbs kosher salt

Directions

Combine all of Part A into a pot and sauté. Then add Part B and let cook for 1 hour. Puree and add to the pulled pork.

To Serve

Grill fresh corn tortillas then place the pulled pork on top. Finish with the corn relish and some fresh cilantro.

How delicious does this sound? Try it tonight and we're sure you'll have everyone asking for the recipe.

Read More

Hank Daddy's BBQ: Pulled Pork Parfait Recipe

Image via www.hankdaddysbbq.com

Can’t wait to taste test Hank Daddy’s BBQ at the GTA Home Show? Look no further – here’s a surefire hit recipe for your home kitchen from pitmaster Frank Caputo.

RECIPE: Pulled Pork Parfait

Serves 10-12

• 1 pork butt (8-12 lbs)
• ½ C Hank Daddy’s Original Barbecue Rub
• 1 C Hank Daddy’s Original Barbecue Sauce
• 10 large white potatoes
• 4 tbsp butter
• Salt & pepper to taste

Pork:

• Apply dry rub to the meat liberally. In a smoker, cook the seasoned meat until the internal temperature of the meat reaches 190-195 degrees F, somewhere between 10-12 hours. Remove the cooked butt from the smoker and allow it to settle for an hour in a roasting pan. This will allow you to preserve the au jus, or natural juices, from the meat. Remove the bone with a simple quarter turn and a pull, then discard it. The bone should come out very easily if the meat is cooked. If it doesn’t come out easily, that means the meat is undercooked. With a fork in each hand, begin to pull the meat apart until completely pulled. Add sauce.

Potatoes:

• Wash and peel potatoes, cut into quarters. Add potatoes to a large pot of water and bring to a boil. Remove potatoes when they are fork-tender. Mash with a potato masher until you have a smooth consistency. Add butter, salt and white pepper.

Serve layered in a martini glass, champagne glass or plain old water glass. Start with pulled pork on the bottom, barbecue sauce and a scoop of mashed potatoes. Repeat until glass is full.

_________________________________________________

FEBRUARY 20-23, 2014

For 2-for-1 tickets to the show click here!

Read More

Emily Ellyn's Tailgate Recipe: Under Pressure Pulled Pork Sandwich

The Buzz on Brews and BBQ is that this is the hottest food trend in 2013 AND it is also the perfect combo balled up to make your tailgating party an undefeated success!

The kickoff foods included in your tailgating party should be as bold and action-packed as the game you're about to watch!

Under Pressure Pulled Pork Sandwich

Recipe courtesy of Emily Ellyn, Retro Rad Television Chef, EmilyEllyn.com

Prep Time:  15 minutes

Cook Time:  40 – 50 minutes

Total Time:  55 – 65 minutes

Yield:  15 – 20 sliders, 10 full-sized sandwiches

Ingredients:

3 pounds pork butt, cut in quarters

1 (12-ounce) bottle beer

3 cups stock (beef or chicken)

3 cups Ketchup

Juice and zest of 3 oranges

6 cloves garlic, finely chopped

2 large red onions, peeled and sliced

½ cup brown sugar

2 tablespoon prepared mustard (like Dijon)

2 tablespoons onion powder

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon smoked paprika

1 tablespoon Chinese five spice powder

1 tablespoon ground cumin

1 tablespoon kosher salt

1 tablespoon freshly ground pepper

1 teaspoon chili powder

Brioche buns for sandwiches

Spicy Fennel Slaw, recipe to follow

Directions:

In a medium bowl mix together all ingredients except pork butt.  Place pork in pressure cooker and pour sauce ingredients over.  Bring to full pressure, reduce to medium, and cook for 40 – 50 minutes.  While the pork is cooking, prepare the fennel slaw and candied jalapeno peppers. 

When the pork is cooked, remove from the pot and reserve on a plate until cool enough to handle. When cooled, shred the meat with your hands or using two forks. Strain the BBQ sauce through a fine mesh strainer and place back in the pot over medium high heat.  Let the liquid reduce by half, pour over shredded pork and reserve for assembly.

To serve, pile up the delicious pulled pork on brioche buns topped with fennel slaw you’ll get a perfect bite of beer and BBQ with every bite.  Touchdown!

Rad Tip:  If you do not have a pressure cooker use a slow cooker. Put all ingredients in a slow cooker, and cook on high for 5 hours.

Now, get the Fennel Orange and Ale Slaw & the Beer Caramel Dip recipes to complete the meal! 

    

Emily Ellyn will be appearing at our Orlando Home Show October 5 & 6.
For 2-for-1 tickets to the show, order HERE and save today! 

Read More