BBQ Braised Pork Shoulder with Mango Salsa
submitted by Brice D. of Cedar Falls, IA
Serves 2.
BBQ Sauce :
Two chipotles chopped
1/4 cup honey
1/2 cup ketchup
1 clove garlic
1 tbsp. molasses
1/4 tsp. White vinegar
1/4 tbsp. Liquid smoke
Plantain Ginger Mash :
1 plantain boiled
1 tbsp. Ginger shredded
Salt and pepper to taste
Mango Salsa :
1 skinned and chopped mango
Juice of 1 lemon
Pinch of salt
1/4 cup tomato chopped
3 green onions finely chopped
1/4 cup onion finely chopped
1/4 cup red pepper finely chopped
2 tbsp. Chopped cilantro
Tomatillo Coulis :
1 tomatillo husk removed, and processed.
1 tbsp. Olive oil
Directions :
1. For the pulled pork, place a pork shoulder cleaned in a soup pan.
2. For the BBQ, combine all and mix. Then place mixture in with the pork and simmer with a lid and cook adding water a little at a time until it is fork tender and can be pulled apart.
3. For the plantain, mash boiled plantain until just tender. Add other ingredients in a processor and mix until you get a paste.
4. For the mango salsa, add chopped ingredients and set aside.
5. For the tomatillo coulis, add tomatillos and oil to processor and pulse until course.
Side Dish: Maple Pecan Crusted Pork Loin with White Cheddar Grits, Ancho Chile Honey Polenta and Roasted Poblano Corn Relish
Maple Pecan :
1/4 cup maple sugar
1/4 cup chopped pecans
White Cheddar Grits :
1 cup grits
1/2 cup white cheddar
1 1/4 cup water
Ancho Chile Honey Sauce :
2 ancho chopped
1 cup heavy cream
1/3 cup butter
1 cup honey
salt and pepper
Roasted Poblano Corn Relish :
1 roasted and cleaned poblano chopped
1/2 cup sweet corn
1/4 cup red onion
Juice of one lime
Pinch of salt
1 tbsp. Honey
1 tbsp whole butter
Directions :
1. Process ingredients until coarse and set aside.
2. Place the pork loin in an egg wash and dredge through the crush and bake at 350 for 15-17 minutes depending on how much you purchase. Intenal temp should be 145 degrees. Then let it rest.
3. For the grits mix all ingredients in a soup pan and boil until tender. Place in a small sheet tray and let cool. After cooling use a cookie cutter and cut cakes out for plate presentation.
4. For the anch chile-honey sauce combine ingredients and process. Then add to soup pan and cook down until it just coats a spoon.
5. For the poblano relish use a torch and roast the poblano and rub the skin off. Set aside until cool and fine dice. Fine dice other ingredients and mix well.
Plating :
1. Put a spoonful of the plantain mash. Then place a spoonful of the bbq pork atop.
2. Next place the grit cake to the left and take slices of the maple pork and criss cross. Next add a spoonful of the poblano mixture. Drizzle the anch honey sauce over the maple pork side and a little onto the plate for presentation. Finally, take a spoonful of the mango coulis and place a small amount off to the side.
Loves it because : I love a dish with flavor complexity.
Where it comes from : a competition
Favorite food : pork
Least favorite food : aligator
Favorite cookbook : The Professional Chef
Favorite Top Chef : Marcel
Dream dinner guest : Anthony Bourdain
