Chipotle Orange Pulled Pork On Brioche Rolls Recipes

Steps:

• 1. Heat the oven to 325 degrees. In a large skillet over medium-high heat, heat the oil. Season the pork with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, place it in the skillet and sear, turning occasionally, until deep golden brown all over, about 15 minutes total. 2. Meanwhile, put the broth, juice, vinegar, zest, adobo sauce, cumin, garlic, chiles, onions, one-half teaspoon salt and one-fourth teaspoon pepper into a blender; purée until smooth. 3. Transfer the pork to a large, deep casserole dish and set aside. Pour the excess fat out of the skillet. Carefully pour about 1 cup of the chipotle-orange purée into the skillet and cook briefly, scraping up any browned bits. Pour the contents of the skillet over the pork along with remaining chipotle-orange purée. Scatter the bay leaves and thyme in the casserole; cover tightly with foil. Top with a tight- fitting lid; bake for 2 1/2 hours. 4. Carefully uncover the pork and flip over the roast. Baste it with the juices, then re-cover with the foil and lid and return to the oven. Continue cooking until very tender, about 2 hours more. Set aside, covered, for about 30 minutes, then uncover and pour the contents of the casserole into a colander set over a large bowl; discard bay leaves and thyme. 5. When cool enough to handle, tear the pork into shreds, discarding any fat, and transfer to a large bowl. Skim off and discard fat from the juices, then add the juices to the shredded meat and toss well. Pile the pork onto brioche rolls and top with grated cheese, if desired. Each serving: 358 calories; 21 grams protein; 18 grams carbohydrates; 1 gram fiber; 22 grams fat; 11 grams saturated fat; 131 mg. cholesterol; 437 mg. sodium.

Steps:

• Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
• Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
• Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
• Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.

Steps:

• Heat the oven to 325 degrees.
• In a dutch oven large enough to hold shoulder, heat the oil over medium-high heat.
• Season the pork with 1 1/2 tsps. salt and one-fourth teaspoons pepper, place it in the skillet and sear, turning occasionally, until deep golden brown all over, about 15 minutes total.
• Meanwhile, put the broth, juice, vinegar, zest, adobo sauce, cumin, garlic, chiles, onions, one-half teaspoons salt and one-fourth teaspoons pepper into a blender; purée until smooth.
• Pour the excess fat out of the oven after removing shoulder to plate. Carefully pour about 1 cup of the chipotle-orange purée into the dutch oven and cook briefly, scraping up any browned bits. Scatter the bay leaves and thyme in the casserole, replace the pork & cover with the rest of the puree. Top with a tight- fitting lid; bake for 2 1/2 hours.
• Carefully uncover the pork and flip over the roast.
• Baste it with the juices, then re-cover and return to the oven. Continue cooking until very tender, about 2 hours more.
• Set aside, covered, for about 30 minutes, then uncover and pour the contents of the casserole into a colander set over a large bowl; discard bay leaves.
• When cool enough to handle, tear the pork into shreds, discarding any fat, and transfer to a large bowl. Skim off and discard fat from the juices, then add the juices to the shredded meat and toss well.