Howdy. I’m K. Longtime pal, and co-hanger outer of J & B. J has been asking me for ages to write a guest post. In fact, she’s been kind of a P in the A about it. But hey, my laziness is no match for her persistent nagging. So, buckle your seatbelts, because guess what,…Today Is The Day.
The short of the short is this. A few years back, I read, and instantly forgot, a recipe for shredded pork tacos. Sometime later, remembering only two elements about it 1) the meat was pork shoulder 2) it included apricot preserves, I decided to make the rest up.
Not only did I not embarrass myself, but it was even considered a hit. I’ve done it many more times since, tweaking and adjusting each time.
Fast forward to last Saturday’s 4th of July BBQ. The apricot preserves sat out this time (thank god. –ed.), and I instead brought in a ringer to take this game to the next level. Chipotle Peppers.
*Ahem* Can you say Home Run?? Try sounding it out. “Home” has a long Ō, and the E is silent.
The chipotle is one of my favorite things. It’s a smoked jalapeno. That’s right, some freaking guy (Or girl ya douche bag – ed.) got drunk and amazingly found a way to Improve on the jalapeno.
And well, then I got drunk and used the chipotles to improve on my pork shoulder. Rock and Roll, it most certainly did. The BBQ crowd gave it an A+++.
So, that’s the story, and here’s how you do it. Oh, and did I mention it’s crazy easy? Because it is. It’s CRAZY easy. I mean, on the real. This is the crazy easiest delicious dish you’ll ever make.
What’s in it:
1 (7-8 lb) pork shoulder – WITH THE BONE IN IT
1 big yellow onion
4-5 cloves of garlic
2-3 medium jalapeños
1 small bunch of cilantro
2 cans of chipotles in adobo sauce
1 lime
salt/pepper
Serves 15 fat asses
What’s done with it:
Express yourself with a knife on the onion, garlic, jalapenos and cilantro. You can roughly chop the chipotles too if you want, or you can add them whole. Up to you. Or as Marco Pierre White would say, “You’re choice”.
Put the pork in the middle of a big double layer of foil. (needs to be Big cuz you’re gonna wrap it all up in there). Hit both sides with salt and pepper. Cover the whole thing with the chipotles and adobo. Then throw on the stuff you got all choppy with, plus squeezed lime.
Wrap it up in the foil. Make sure it’s as sealed as you can get it, cuz all those mind blowing juices are gonna do their best to escape.
As an added juice-saving precaution, and to minimize any mess, put the package in a baking dish, throw it in a 450 oven, and leave it for 5 hours. Yes. 5 HOURS. Don’t even ask it a question for anything less than 4 ½ hrs.
When done, take it out and let it rest for another 15 minutes. Then pretend its Christmas, and open this very special present to yourself. Trust me, your jaw will drop. Use forks to pull the pork apart. The meat will totally just fall off the bone.
That’s it. Throw it in a tortilla, squeeze a little more lime on it, add some homemade salsa, and you’re laughing.
Thanks K!! For pics of other mind blowing food from the July 4th BBQ, check these delights.
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Cilantro tomatillo salsa (this shit was off the hook, recipe coming soon)
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Traditional salsa (you know what im talking about)
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Orzo with sopressata, feta, asparagus, artichoke and roasted red peppers
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Swordfish (for tacos)
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Pulled Pork
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Potato Salad
