Thursday, August 6, 2015

Lemongrass Chipotle Maple Pulled Pork

Tender succulent pork, is slow cooked then tossed in a lemongrass chipotle maple BBQ sauce, for pulled pork nirvana.

Lemongrass Chipotle Maple Pulled Pork

It's been a hot summer, but temperatures have cooled down significantly this week. So, I took the opportunity to cook up a HUGE pork loin I had sitting in the freezer. I'm telling you, this made a butt load of meat, LOL. We ate some for 3 day and I froze the rest in two batches to use for enchiladas, nachos, burritos.... the possibilities are endless!

I first rubbed the pork with an exquisite dry rub and slow cooked it all day in my crock pot, until it was falling apart. Then I decided to use some lemongrass chipotle maple syrup I had on hand, to make a zesty, spicy BBQ sauce to toss the pork in for sandwiches. Served on homemade hamburger buns, with a pineapple salsa, these BBQ pork sandwiches were marvelous! If you can't find lemongrass chipotle maple syrup, simply simmer your regular maple syrup with a few pieces of lemongrass to infuse it, and add some chipotle powder to your sauce.

Lemongrass Chipotle Maple Pulled Pork

Lemongrass Chipotle Maple Pulled Pork

1 3-5 lb pork loin, or pork butt
1/3 C brown sugar, packed
3 Tbs salt
1 Tbs chili powder
1 Tbs paprika
1 tsp onion powder
1/2 tsp cayenne powder
1/2 tsp ground black pepper
1 C water

Lemongrass Chipotle Maple BBQ Sauce
1 C lemongrass Chipotle maple syrup (I used Pure Infused)*
1/4 C ketchup
2 Tbs apple cider vinegar
1/2 tsp garlic powder
1/2 C cooking liquid from crock pot

In a bowl combine the brown sugar, salt, chili powder, paprika, onion powder, cayenne and black pepper. Using clean hands, rub the dry mixture onto the pork loin, ensuring every inch is covered and all rub is used. Place pork in a 6 qt crock pot and add water. Cook on low for 8-10 hrs; until pork falls apart when you try to remove it. Discard of the cooking liquid reserving 1/2 C, for BBQ sauce.

Remove the pork from the crock pot and shred using two forks. Return desired amount of pork to the warm crock pot; separating the remaining pork into zip top bags, to freeze for further use.

In a sauce pot, combine the BBQ sauce ingredients. Bring to a boil, reduce heat and simmer until mixture has reduced by half; about 15-20 minutes. Pour BBQ sauce over pork in crock pot and toss to coat.

Serve pork on rolls with pineapple salsa (recipe to follow).

*If you can't find lemongrass chipotle maple syrup, simmer 1 1/4 C maple syrup with a few pieces of crushed lemon grass; for about 10 minutes. Cover and let steep for 1 hr. Add 1-1 1/2 tsp of chipotle powder to the BBQ sauce before simmering.

Pineapple Salsa

2 C chopped pineapple
1 C red pepper
1 jalapeno, seeds and veins removed, minced
tops of 2 green onions, chopped (green parts only)
juice of 1 lime

Combine ingredients together in a bowl and toss to combine. Refrigerate 1 hr before serving, to let flavours infuse.

1 comment:

Joanne T Ferguson said...

This recipe looks delicious Cindy! I have not had pulled pork to date! Pinned and shared!