I hope those of you that have read my blog in the past have found me here on my new site! I am very excited about having my own domain name and learning more about WordPress. If the site looks different from time to time it is just me experimenting with all the features. Now onto my most recent culinary adventures…
My family came over for dinner yesterday. It was a wonderful surprise and totally elevated my otherwise normal Thursday evening. We don’t usually have the opportunity to all get together like that mid week. Due to fortunate happenstance, my brother who lives in Cincinnati was in Pittsburgh this week for a work project. The project he was working on finished early so he called and said they would like to come for a visit. We both enjoy cooking so I suggested they come for dinner. My parents and youngest brother and wife who all live in the area also were naturally invited. It didn’t take me long to decide what to make. My brother and his wife both love spicy food to the same degree as we do. They also had the opportunity to spend a month in Mexico and love Latin and Mexican flavors. The youngest of my siblings also recently reminisced about his trip to LA and the wonderful authentic Mexican food he experienced. So I decided on making spicy pulled pork. I planned on doing a taco bar with fresh corn tortilla and a variety of accompaniments that would mimic some of those same authentic flavors. My basmati rice dish (minus the chicken) was served as a side.
It was a great dinner. Iron skillet heated corn tortillas where earthy with a divine contrast of softness and slight crunch from charring making them the perfect vehicle for the hearty pork. The pork recipe is something that I adapted from The Pioneer Woman. I made her recipe last week which contains Dr. Pepper as a cooking liquid. It turned out fabulous but this time since I had some of my cousin Kory’s homemade apple cider in the fridge, I turned to it as a cooking liquid instead of the pop. Eric actually said he preferred it this way. Accompaniments for the tacos included a slaw of freshly slice red cabbage with fresh lime juice and salt, chopped cilantro, sliced radishes, homemade guacamole and additional spicy sauce for the bravest diners.
- 4 pound pork loin
- 3 onions
- 2 cups apple cider
- ⅓ cup apple cider vinegar
- 13 oz can of chipotle peppers in abode sauce
- ½ cup brown sugar
- 2 tsp kosher salt
- Preheat oven to 300 degrees.
- Coarsely chopped onions and place in large dutch oven.
- Place pork loin in dutch oven and season liberally with salt.
- Pour apple cider, apple cider vinegar, and chipotle peppers with sauce over pork.
- Add ½ cup loosely packed brown sugar to liquid and stir to incorporate.
- Cook at 300º for 6 hours, turning pork loin several times throughout the cooking time.
- Once cooked, remove pork from cooking liquid and shred removing bits of fat.
- Remove any fat from cooking liquid and using immersion blender puree cooking liquid, peppers and onions until well blended forming a thick sauce. Alternately use a food processor for this.
- Once pork is shredded return to sauce in dutch oven and stir to coat pork with sauce.
- Serve over rice or in tortillas with desired accompaniments