Maple Chipotle Pulled Pork

 

Pulled pork is a favorite of my son's and when he tasted our delicious Maple Chipotle Barbeque Sauce, he knew it would be a terrific base for a new pulled pork recipe. To add to our experimentation, we also made baked beans using the same sauce and with some corn flour biscuits added, this was a very flavorful comfort food meal. 

It sure was appreciated by all as we watched the snow blowing around outside and both the pulled pork and beans served as terrific leftovers the next day for brunch.

 

 

I even made breakfast sandwiches out of the biscuits and pulled pork which was absolutely outstanding. With leftovers practically built in for Monday's dinner this would be a perfect Sunday slow cooking meal.

 

Start by making the barbeque sauce.

Maple Chipotle Barbeque Sauce

 

In a small saucepan, cook slowly over medium low heat until well softened and beginning to caramelize:

3 tbsp olive oil

3 cloves chopped garlic

1 medium red onion, chopped

 Add:

2 cups plain tomato sauce

1/2 cup maple syrup

1/4 cup apple cider vinegar

1 to 2 tsp ground chipotle powder (according to taste)

1 tsp black pepper

1/2 tsp ground dry thyme

1 tsp salt

Simmer slowly for about 20-30 minutes or until reduced by about 1/4 the initial volume, stirring often. When cool, puree in a blender or food processor until smooth. Makes about 2 1/2 cups. 

 

For the pork, begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of

½ tsp powdered ginger
1 tablespoon freshly ground black pepper
1 tablespoon dry thyme
1 tbsp garlic powder
1 ½ tbsp kosher salt

Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Transfer the roast to a covered roasting pan. To the roasting pan, along with the roast, add:

1 medium sized onion chopped

3 cloves minced garlic
4 medium sized firm apples peeled and chunked

1/2 to 1 tsp ground chipotle powder according to taste

1/4 cup apple cider vinegar

2 tbsp chopped fresh thyme ( or one tsp dry thyme)

1 1/2 cups chicken stock or water

1/4 cup maple syrup

1 tsp salt

1 tsp ground pepper

Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 3-4) until the meat is very tender and falling off the bone.

Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples. Serve over the pulled pork.