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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pulled Pork   
    Categories: Pork, Vegetables, Chilies   
         Yield: 10 servings   
       
         3 tb Raw or brown sugar; more to   
              - taste   
         1 tb Ground chipotle   
         1 tb Onion powder   
         2 ts Garlic powder   
         1 ts Smoked paprika   
         1 ts Ground black pepper   
              Salt   
         4 lb Boneless pork butt or   
              - shoulder roast   
         1 lg Onion; chopped   
         2 tb Oil   
        10    Dried guajillo chilies   
         2 ts Distilled white vinegar;   
              - more to taste   
       
     In a small bowl, stir together the sugar, chipotle,   
     onion powder, garlic powder, smoked paprika, black   
     pepper and 2 teaespoons salt. If the pork came tied,   
     untie it and unroll it. If it has a thick layer of fat,   
     score the fat with a sharp knife. Rub the spice mixture   
     all over the meat.   
        
     If you’d like to marinate the meat, place the pork fat   
     side up in a Dutch oven or other heavy pot if the pot   
     can fit in your refrigerator and cover. Or place the   
     meat in a bowl and cover it, or set it in a resealable   
     plastic bag. Refrigerate to marinate for as much time as   
     you have, preferably overnight (and up to 1 full day).   
        
     If you’d like to give your meat a smoky flavor, you can   
     smoke it for an hour or so in a charcoal grill set up   
     for indirect grilling with wood chips strewn over the   
     coals. Then, transfer it to a Dutch oven or pot, cover   
     and bake as directed below.   
        
     If you’re not smoking your meat, you can cook it in the   
     oven from start to finish. About 4 hours before you want   
     to eat, set the oven @ 425ºF/218ºC. Take the pork out   
     of the refrigerator and let stand while the oven heats.   
     Uncover the meat. Set it fat side up, transferring it to   
     a Dutch oven or pot if needed. Scatter the onion around   
     the meat and sprinkle with salt. Drizzle the oil all   
     over the meat and onion.   
        
     Roast until the onion browns and the pork fat crackles a   
     bit, about 20 minutes. Meanwhile, snap the stems off the   
     chilies and discard them, then snap the chilies in half.   
     Shake out their seeds and discard them.   
        
     Drop the chilies on top of the onion. Add 2½ cups water,   
     cover the pot and reduce the oven temperature to 300   
     degrees. Cook until the meat is tender enough to fall   
     apart when speared with a fork, about 3 1/2 hours.   
        
     Transfer the pork to a sheet pan. If you’d like the meat   
     to have crispy charred bits, heat the broiler. Broil the   
     pork until deeply browned in spots but try not to burn   
     it. It will still be very tasty if you skip this   
     broiling step. While the pork broils or rests, stir the   
     vinegar into the hot cooking liquid in the pot. If you’d   
     like, you can skim the fat off the surface of the   
     cooking liquid. Transfer everything in the pot to a   
     blender and blend until very smooth. Taste and add more   
     sugar, vinegar and salt, if you’d like.   
        
     Slide the pork back into the pot and shred with two   
     forks. Pour enough of the sauce over the meat to evenly   
     coat and stir to combine. If the mixture has cooled,   
     heat it over low until simmering. Serve hot, with any   
     extra sauce on the side. This dish keeps well in the   
     refrigerator for up to 3 days and in the freezer for up   
     to 3 months. Reheat, stirring now and then, in a   
     microwave or over medium-low heat on the stovetop.   
        
     By: Genevieve Ko   
        
     Yield: 8 to 12 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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