Best Smoky Pork Shoulder With Chile Paste Recipes

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SMOKY PORK SHOULDER WITH CHILE PASTE



Smoky Pork Shoulder With Chile Paste image

A well-seasoned, chile-paste-slathered pork shoulder is already going to win, no matter what you do to it. Which seems to me like the ideal reason to try a new technique: slow roasting, off-flame, with ambient heat, using your outdoor grill as a coal-fired oven in the off-season of dead winter. Even if your live coals snuff out, or smoke too heavily, or you get bored of the snow-muffled silence or feel lonely in the winter solitude of your backyard, even if you miscalculate sunset and find yourself in the dark with a cellphone flashlight trying to read the internal temperature of the meat to discover it's still raw in the center - all you have to do is close up shop out back, come inside and shove the thing in your conventional oven and then read the newspaper until dinner.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, barbecues, main course

Time 7h

Yield 8 to 12 servings

Number Of Ingredients 11

1 boneless pork shoulder with nice fat cap intact, about 9 pounds
3 tablespoons coarse kosher salt
2 tablespoons freshly ground black pepper
6 pasilla chiles, stemmed and seeded
6 guajillo chiles, stemmed and seeded
8 chiles d'árbol, stemmed and seeded
12 garlic cloves, peeled
1 bunch scallions, washed, roots trimmed, cut in thirds
1 bunch cilantro with stems, washed well
6 tablespoons white vinegar
2 pinches kosher salt

Steps:

  • Set pork shoulder in a deep roasting pan just large enough to accommodate it. With a sharp knife or straight edge razor blade, cut a deep 3/4-inch diamond pattern into the thick fat cap.
  • Sprinkle 2 tablespoons kosher salt over the diamond cuts, then all the pepper. Rub the salt and pepper into the cuts and all over the top and sides of the pork shoulder.
  • Turn the shoulder fat-side down, and sprinkle the remaining salt over the meat. Rub the salt and any pepper that has scattered in the pan into and all over the meat to have a wholly seasoned piece of meat - especially on the top, in the diamond-cut fat area. Let the seasoned roast rest on the counter at room temperature for 2 hours.
  • Meanwhile, make the chile paste. Bring a medium saucepan of water to boil. Off heat, add the pasillas, guajillos and árbols, and let them soak for 30 minutes while you gather and prepare the other ingredients. When the chiles are softened, transfer them and 1/2 cup of their soaking water into a high-powered blender. Add the garlic, scallions, cilantro, vinegar and kosher salt, and blend into a smooth, dark red-brown paste. (The consistency should remind you of jarred applesauce.)
  • Pour this chile paste over the pork shoulder and massage it all over the roast, leaving a nice extra schmear on the top of the roast and, again, seasoning the diamond-cut fat cap a little more generously than the bottom. (The fat on the top is going to render slowly all through the cooking and melt down into the meat, in a self-basting way, which is why the most seasoning is at the top.) Don't worry about the excess paste; it will remain in the roasting pan to enhance the juices later.
  • Build a fire in your grill, then push the hot coals to one side in a mounded crescent shape, leaving space for the roasting/drip pan that now holds the marinade-slathered meat. If using an oven, heat it to 325.
  • Remove the meat from the pan, and set it to the side (I use a sheet of parchment for easy cleanup) while you prepare the grill or oven.
  • To prepare the grill or the oven, add a full inch of water to the roasting pan, stirring briefly to combine it with the excess chile paste, and nestle the roasting pan into the bottom of the grill in the empty space next to the crescent of coals, or on the bottom rack of the oven.
  • Place the grill rack in position over the coals. Set the meat directly onto the rack above the water-filled roasting pan so that the juices will drip into it while cooking. If using a conventional oven, place the roast, fat side up, on the rack directly above the roasting pan.
  • Place the cover on the grill, open the vents all the way and let the roast cook for 3 to 4 hours maintaining a gentle 300 degrees, adding coals when needed. If the temperature spikes to 325 or drops to 275 along the way, it doesn't matter at all - open and close the lid as needed to get back on track. The goal is to slowly, gently cook the meat, giving all that fat time to melt, the skin time to crisp and the tough cut of meat (muscly shoulder) time to become tender.
  • Add water to the drip pan if you see it evaporating, though I did not need to add liquid any time I tested this. The natural fats and juices drip down into the pan, commingling with the chile-paste-spiked water to create a smoky, spicy, delicious cache of pan juices for later spooning over the roast while it rests. Loosely cover the meat with foil if it starts looking too dark too soon.
  • Cook until the internal temperature reaches about 165 degrees, up to 4 hours. Remove from the grill (or the oven). Remove the roasting/drip pan. Let the meat rest for 30 minutes. Spoon the drippings over the roast until glossy and moist. Slice thin.

Nutrition Facts : @context http, Calories 753, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 19 grams, Sodium 860 milligrams, Sugar 2 grams

LIME AND CHILE ROASTED PORK SHOULDER



Lime and Chile Roasted Pork Shoulder image

Provided by Food Network Kitchen

Categories     main-dish

Time 13h40m

Yield 8 to 10 servings

Number Of Ingredients 12

10 cloves garlic
2 scallions, sliced (white and green parts)
2 tablespoons coriander seeds
1 chipotle chile in adobo plus 2 tablespoons adobo sauce
2 teaspoons cumin seeds
Kosher salt and freshly ground pepper
1 (6 to 8-pound) Boston butt pork shoulder, bone-in
4 wide strips fresh lime zest
1 cup fresh lime juice
1 cup fresh orange juice
3/4 cup extra-virgin olive oil
2 cinnamon sticks, broken up

Steps:

  • 1. Pulse the garlic, scallions, coriander, chipotle chile, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor or mini-chopper to make a thick paste. If the butcher didn't trim the fat cap on the pork shoulder, trim off all but a thin layer of fat. Make deep incisions with a paring knife, at about 2-inch intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
  • 2. Combine the lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
  • 3. Preheat the oven to 450 degrees F. Put the pork, fat-side up, in a large Dutch oven. Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 350 degrees F and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 190 degrees F and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
  • 4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.

PORK SHOULDER GREEN CHILI



Pork Shoulder Green Chili image

Tender pork shoulder in an awesome tasting green chili sauce. Another great cool-evening meal. One of my favorite dishes that mom would make. Serve with tortillas.

Provided by Sharon

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h35m

Yield 4

Number Of Ingredients 10

1 pound lean pork shoulder, cut into 1/4-inch cubes
2 tablespoons all-purpose flour
2 tablespoons shortening
½ cup chopped onion
1 clove garlic, minced
2 cups water
1 (16 ounce) can whole peeled tomatoes, chopped
2 (7 ounce) cans chopped green chiles (such as Ortega®)
1 teaspoon salt, or to taste
¼ teaspoon oregano

Steps:

  • Dredge meat in flour until evenly coated, shaking off excess.
  • Melt shortening in a large, deep skillet over medium-high heat. Add meat and cook until thoroughly browned on all sides, 5 to 6 minutes. Add onion and garlic and cook until onion is soft, about 5 minutes. Add water, tomatoes, green chiles, salt, and oregano.
  • Cover, and simmer, stirring occasionally, until meat is tender, 1 to 2 hours. Remove cover and simmer until green chili sauce reaches desired consistency, 5 to 10 minutes more.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 14.6 g, Cholesterol 4 mg, Fat 7.2 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 1898 mg, Sugar 6.6 g

SMOKEY BONES PORK SHOULDER RECIPE



Smokey Bones Pork Shoulder Recipe image

Provided by Food Network

Categories     main-dish

Time 11h

Yield 6 servings

Number Of Ingredients 10

1 whole pork shoulder
1 gallon chicken broth
3 cups homemade or commercially prepared dry barbecue spice rub, ground to a powder
1 cup sugar
1 cup homemade or commercially prepared barbecue sauce plus additional for glazing
1/4 cup Worcestershire sauce
1 pound butter, melted
1 cup olive oil
About 1 gallon apple juice
2 tablespoons corn syrup for glaze, optional

Steps:

  • Light a fire in the smoker or grill. Allow the fire to burn for about 2 hours until the temperature in the cooker is 225 degrees F.
  • Meanwhile, remove the pork shoulder from the refrigerator and it rest at room temperature for 1 hour.
  • Bring the chicken broth to a boil in a large pot. Add 2 cups of the rub, then add the sugar, barbecue sauce, and Worcestershire sauce and simmer until dissolved. Using a handheld mixer or whisk, gradually incorporate the melted butter and olive oil. Mix until the broth and fat emulsify then set the marinade aside to cool.
  • Rub the pork shoulder all over with the remaining cup of dry rub then set the meat aside for 20 minutes. Measure the marinade, and then add enough apple juice to achieve a 3 to 1 marinade-to-juice ratio. Inject the marinade and juice mixture into the pork repeatedly until the meat is saturated and can absorb no more.
  • Cook the pork shoulder at 225 degrees F in the grill or smoker (adding more coal or wood as necessary to maintain the temperature). After about 4 hours the pork should have turned a rich red-brown. Remove the meat from the cooker, wrap it in aluminum foil, and then return it, fat side down, to the grill or smoker. At this point begin checking the temperature of the meat with a thermometer every hour until it reaches an internal temperature of between 180 and 190 degrees F. at the center. (This should take about 4 more hours; the bones will pull clean while the meat stays firm.)
  • Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like. Using a large fork, pull the meat from the bones and serve.

SMOKY PORK, BACON AND WHITE BEAN CHILI



Smoky Pork, Bacon and White Bean Chili image

This warm chili bowl made with white beans, crispy bacon and spiced pork tenderloin brings a savory twist to hearty comfort food.

Provided by National Pork Board

Categories     Pork

Time 1h39m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs pork loin roast, cut into 3/4-inch cubes*
8 ounces bacon, thick-cut, cut crosswise into 1/4-inch strips (5-6 slices)
1 large onion, diced
2 tablespoons chili powder
1 tablespoon smoked paprika
2 (14 1/2 ounce) cans diced fire-roasted tomatoes
1 1/2 cups water
2 (15 ounce) cans white kidney beans or 2 (15 ounce) cans white beans, drained
salt
1/2 cup sour cream (optional)
2 scallions, thinly sliced (optional)

Steps:

  • Cook bacon in a large saucepan or small stockpot over medium heat, stirring occasionally, until crisp, 8 - 10 min., then transfer bacon to a paper towel-lined plate; set aside.
  • Add onion to bacon fat and cook 2 min., stirring occasionally. Increase heat to medium-high and add pork. Cook 6 - 8 min., stirring occasionally, until onions are crisp-tender. Stir in chili powder, paprika, tomatoes and their juices, and water. Bring to boil, reduce to a simmer and cook 35 - 45 min., stirring occasionally, until pork is tender.
  • Stir in beans and 2/3 of the bacon. Cook 10 min until heated through, stirring occasionally. Salt to taste. Serve garnished with remaining bacon, sour cream and scallions.
  • *Can substitute pork shoulder.

Nutrition Facts : Calories 550.1, Fat 29.4, SaturatedFat 9.9, Cholesterol 117.6, Sodium 847.6, Carbohydrate 25.1, Fiber 9.3, Sugar 4, Protein 45.1

SMOKY CITRUS PORK TENDERLOIN



Smoky Citrus Pork Tenderloin image

The recipe is from Kraft. The citrus flavors are wonderful with this spicy and moist tenderloin. The original recipe calls for a chipotle barbecue sauce; however, a diced chipotle in adobo can be used or chipotle ground chili powder. There are 2 cooking methods as when I originally made this the grill wasn't doing its job. Either on the grill or in the oven this is a wonderful recipe.

Provided by PaulaG

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lime, juice and zest of
1 orange, juice and zest of
6 garlic cloves, minced
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
2 1/2 lbs pork tenderloin (2)
1 cup barbecue sauce
chipotle chile in adobo, minced, to taste (option 1)
dried chipotle powder, to taste (option 2)

Steps:

  • In a small bowl, mix togther the citrus zest, juice, garlic, salt, pepper and cumin.
  • Place the tenderloin in a resealable plastic bag and pour the marinade over; refrigerate for 30 minutes, remove meat and discard bag and marinade.
  • Preheat the grill to medium heat and place the meat on one side of greased grill, turn off burners directly below the meat; cover grill with lid and grill for 30 minutes or until cooked through.
  • In a small cup measure out the barbecue sauce and add one of the chipotle options listed to the sauce, stir to mix completely, divide the sauce in half and use half the spiced up sauce to baste the meat frequently the last 10 minutes of grilling time. Use the reserved sauce to serve over the sliced meat.
  • If preparing in the oven, place in a 425 degree preheated oven and roast for 30 minutes or until done; basting frequently with the sauce.
  • When done, slice into medallions and serve with reserved 1/2 cup of sauce.
  • Please note: The internal temperature of the meat should register 160 degrees F on a meat thermometer.

Nutrition Facts : Calories 470, Fat 10.4, SaturatedFat 3.4, Cholesterol 184.4, Sodium 679, Carbohydrate 31.5, Fiber 2.4, Sugar 16.5, Protein 59.5

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