RECIPE: SLOW-ROASTED CHIPOTLE PORK

This Slow-Roasted Pork recipe is one of my favorite recipes for entertaining because you can do so much with it. You can serve it over creamy, cheesy grits or put it into tortillas with a squeeze of lime to make street tacos. Best of all, you can make it ahead and it is super inexpensive to feed a big crowd. Get my party plan for a DIY Taco Bar where guests have a variety of condiments and serve themselves. Set it and forget it... nothing easier for game day, tailgating, a Super Bowl party, or New Year's Day.

My Slow-Roasted Chipotle Pork is one of the most delicious and easiest recipes I have to feed a big crowd. You can also cook it in your slow cooker but I usually put mine in my cast-iron Dutch oven. (Photos by Arden Photography)

PREP TIME: 1 hour     COOK TIME: 3 1/2-4 hours depending on size

SLOW-ROASTED CHIPOTLE PORK

INGREDIENTS

 1 ½ tablespoons kosher salt

1 ½  tablespoons chipotle powder  **

1 pork shoulder roast (Boston Butt) about 3-1/2 -4 pounds

2 dozen small corn tortillas***

2 limes, cut into wedges

1/4 cup minced fresh cilantro, optional

DIRECTIONS:

Before you plan to cook the pork, take it out of the refrigerator for 15 minutes. In a small bowl, mix together kosher salt and chipotle powder and rub in into the pork, being sure to cover the entire surface of the meat with the mixture. Put the pork in heavy covered cooker, Dutch oven, or roasting pan. Allow it to sit for one hour before you put it in the oven.  

 Place in the oven. Turn the heat to 275 degrees.  Cook until the port falls apart when you press it with the back of a fork—approximately 3-1/2 to 4 hours or about an hour per pound.  Remove it from the oven and let it rest covered for 15 minutes. (Of course, you can also cook this in your Crock-Pot or slow cooker,)

For the tortillas: Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft (or heat them in the microwave covered with a damp paper towel).  Wrap them in a towel and place in a basket.  Transfer the pork to a large serving platter and use tongs or two forks to shred into chunks.  Add the lime wedges to the platter, place the cilantro in a small serving bowl and serve immediately, with the warm tortillas on the side.

To fill the tortillas, double them up so they don’t tear apart; place one on top of another on a plate, spoon some of the pork on top, squeeze a little lime juice over the pork, sprinkle some cilantro on top and fold in half.

 ** McCormick brand chipotle powder is what I use.  If you can’t find the powder, look for the whole dried chilies and grind them.  If you can’t find that, use the canned chipotles in adobo sauce and puree them in a blender.

 *** Tip: Get fresh, homemade tortillas at a favorite restaurant! Cheaper and better!

GET MY PARTY PLAN FOR A DIY TACO BAR!

RECIPE: PINEAPPLE TOMATO SALSA

I love the sweet spiciness of this salsa... pineapple, tomato, and a onion and jalapeno for heat. I'm a bit of a wimp when it comes to jalapenos. I always add 1/2 of the recommended amount. Taste. Then add more if I want to. You can't take it out if it is tooo hot! Sometimes, I make the recipe with half the jalapenos then split it into two bowls. I add the remaining jalapeno to one of the bowls and label that one HOT for my guests who like a lot of heat.

Pineapple Tomato Salsa is great on fish, grilled meat, pork, or even on its own. I always serve it with my Slow-Roasted Chipotle Pork or Tequila Lime Tuna recipe. (Photo by Arden Photography and bowl by Earthborn Pottery)

PINEAPPLE TOMATO SALSA

Difficulty: Easy

Prep Time: 20 minutes    Cook Time: no cook recipe 

INGREDIENTS

3 cups fresh pineapple, diced very small

1 large ripe red tomato, seeded and diced very small          

1 tablespoon minced garlic

3 tablespoons fresh chopped cilantro

¼ cup lime juice                       

½ cup red onion, diced very small

3 tablespoons olive oil

Salt to taste

1 tablespoon jalapeno pepper, seeded and minced very small

DIRECTIONS:

Combine all ingredients and chill. Taste and add more jalapeno pepper if you like a spicy hot salsa. This has medium heat. Perfect condiment with fish, pork, and chicken. Let this sit out about 15 minutes before serving time.

FALL FAVORITE RECIPES: PUMPKIN SPICE CHEESECAKE WITH SOUR CREAM TOPPING

My niece has a birthday in October and this became her requested birthday cake after she had it at California Pizza Kitchen. Here’s my version; it’s creamy and spicy from the ginger and the gingersnap crust. I think it’s better than the original. It may seem complicated to make but it is not hard- just takes some time but worth it, especially for a special girl!  

My Pumpkin Spice Cheesecake is spicy, creamy, and tastes better than those lattes we look forward to all year long!

Prep Time: 45 minutes

Cook Time: 1 hour plus 10 minutes and 10 hours to chill

 INGREDIENTS

35 gingersnap cookies

5 tablespoons unsalted butter, melted

1/4 cup granulated sugar

4 bricks cream cheese, 8 ounces each

1 cup brown sugar

2 tablespoons maple syrup

1 cup canned pumpkin puree

3 tablespoons all-purpose flour

4 large eggs, room temperature

½ teaspoon lemon juice

2 tablespoons pumpkin pie spice

1/8 teaspoon ground ginger

1 tablespoon vanilla extract

1/2 teaspoon salt

2 cups sour cream

1/3 cup Confectioners' sugar

1 teaspoon vanilla

Tiny squeeze lemon juice

Pinch nutmeg

 DIRECTIONS:

Preheat the oven to 350 degrees. Prepare a 9” springform pan by inserting the bottom and then wrapping the bottom with two layers of foil so water from the water bath will not seep in. Get a large baking pan with sides for the water bath.  

For the crust: Melt butter. Put the gingersnaps and sugar in food processor until they are coarse crumbs. Add the melted butter. Toss with a fork to combine together. Press into the bottom and slightly on the sides of a buttered springform pan. Bake the crust for 12 minutes or until golden brown. Don’t let it get too dark. Let cool on a rack. 

For the filling: In a large mixing bowl, cream the cheese and sugar together on medium speed,  just until creamy and light. Add the maple syrup. Reduce the speed to low. Add the flour, a little at a time. Add the eggs, one at a time, making sure the first one is incorporated before adding the next one. Next, add the puree, lemon juice, spices, vanilla, and salt.   

For the topping: Mix together sour cream, sugar, nutmeg, and lemon juice. Set aside for later.

Spoon the filling into the springform pan on top of the crust. Check the foil around the edges of the springform pan to make sure no water leaks in. Place the filled springform pan in the baking pan and put the baking pan in the oven. Carefully pour warm water halfway up the sides of the springform pan. Bake at 350 for 60-70 minutes or until the edges are set but the middle is not quite set; it will set as it cools. Add the topping and bake for an additional 10 minutes. Carefully remove the springform pan from the water bath to a rack and let it cool for 10 minutes. Run a knife around the edge of the pan to loosen but don’t remove the sides. Cool another hour then transfer to the refrigerator and let chill for at least 10 hours. Longer is even better. Remove the sides of the pan and let stand for 20 minutes at room temperature before slicing.