Monday, January 13, 2014

Poblano Pulled Pork

Aaaaaaaand... onto the poblano pulled pork!


Spicy, juicy, tender, flavorful... Poblano pulled pork!
3 pounds boneless pork shoulder picnic roast, trimmed of any excess fat and cubed into 1-2 inch chunks (150 calories for 4 ounces... some cuts of pork are much fattier!)
1 teaspoon salt
1 teaspoon pepper
1 pound roughly chopped tomatoes
2 chopped Poblano peppers
3 chopped Serrano peppers
1/2 of a red onion, chopped
5 garlic cloves
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon coriander
1 teaspoon red pepper flakes
1 teaspoon hot sauce (I used Frank's--- it's clean)
4 cups fat free low sodium chicken broth (make sure the only ingredient is chicken broth/stock)
Juice from 1 lime

Preheat oven to 275 degrees. Sprinkle the pork chunks with the salt and pepper. In a lightly oiled oven-safe pot on the stove, brown the pork chunks on high heat. Once browned on all sides, drain the pork of any excess fat, and set aside the pork temporarily. In the same pot, combine the tomatoes, peppers, onions, and garlic. Cook until all of the ingredients become tender, then add the spices (cumin, paprika, coriander, red pepper flakes, and hot sauce), along with the pork. Pour the chicken broth into the pot, ensuring to cover all of the ingredients (you may need to add more or less chicken broth). Bring the mixture to a boil. Once boiling, cover the pot and place the entire pot in the oven. 


Cook for 2.5-3 hours, or until the pork is tender enough to pull apart with ease. Remove the pot from the oven, and use a slotted spoon to remove all of the pork chunks. Shred the pork chunks using two forks, and set the shredded pork aside. Place an empty pot in the sink, with a colander/strainer above it, so that the empty pot will catch any excess liquid. Pour the broth and pepper mixture through the colander/strainer, catching all of the peppers in the colander/strainer. Place the peppers in a blender, and measure out 1 cup of the broth, adding it to the blender as well, along with the lime juice. Blend together until thoroughly mixed. Once mixed, add the sauce to the pulled pork and mix the two together. You can add more/less of the broth, depending on how thick or how thin you want your sauce to be.


Shredded pulled pork ready to have sauce added
Let me just tell you, this recipe made the entire house smell fantastic! We couldn't wait to get a taste of the pulled pork (which is saying something--- because Steve and I both hate pork)! Steve's parents also got a taste of this poblano pulled pork recipe, and they were absolutely amazed with the recipe. You can eat this pulled pork in a variety of ways too: Steve and his father both opted for traditional pulled pork sandwiches (higher carb option), while I chose to make mine into a lettuce wrap (so messy but so good! you know that kind of messy goodness--- dripping down your arms with yumminess!), and Steve's mother decided to use her pulled pork to top her salad (pulled pork salad--- awesome idea!). The pork was juicy, tender, spicy, and flavorful. It definitely received a huge thumbs up from everyone at the dinner table and I hope it makes its way to your dinner table sometime soon too!