Best 3 Chipotle Pomegranate Pulled Pork Recipes
Indulge in the tantalizing flavors of tender pulled pork infused with the perfect balance of smoky chipotle and sweet, tangy pomegranate in this exceptional recipe. Experience the harmonious blend of spices and the burst of freshness from pomegranate arils, creating a mouthwatering dish that will leave you craving for more.
This culinary masterpiece is elevated by the addition of a flavorful marinade and a delectable glaze that seeps into every fiber of the pork, resulting in fall-off-the-bone tenderness and an explosion of flavors in every bite. Accompanying this exquisite main course are three additional recipes that take the dining experience to new heights.
Craft the perfect complement to your pulled pork with a refreshing pineapple salsa, featuring juicy pineapple chunks, zesty red onion, and a hint of cilantro. Elevate your meal further with a creamy avocado crema, blending ripe avocados with a touch of sour cream and lime juice for a luscious, velvety texture. And to satisfy your sweet cravings, indulge in a delectable chocolate ganache, prepared with rich dark chocolate and heavy cream, for a decadent and indulgent dessert.
Get ready to embark on a culinary journey like no other, where each recipe seamlessly weaves together to create a symphony of flavors that will captivate your taste buds and leave you longing for the next bite.
LOIN OF PORK WITH FIG, POMEGRANATE, AND CHIPOTLE
Steps:
- To Make the Sauce: Mix the chipotle chile and orange juice in a mini-food processor until pureed. Add the next 9 marinade ingredients, pulsing to combine.
- Preheat the oven to 350 degrees F.
- Cut small slits in the roast, cutting with the grain and insert garlic slivers and an equal number of thyme sprigs. Rub the roast liberally with salt, pepper, and ground cumin.
- In a Dutch oven or heavy-bottomed roasting pan, combine butter and olive oil. When bubbling, add the roast to the pan and turn to brown on all sides (about 8 minutes). Add 1/2 cup wine and the onion to the pan and place in the oven. After 20 minutes, start basting the roast with the sauce. Continue to baste until the meat reaches an internal temperature of 150 degrees F, about 1 hour total.
- Transfer the roast to a carving board, tent with foil and allow to rest for at least 10 minutes before carving.
- Meanwhile, spoon off any excess fat from the pan then deglaze with 1/4 cup wine; when bubbling add chopped figs, orange segments, and 1 teaspoon fresh minced thyme. Simmer gently for about 10 minutes, until the figs are soft. Remove from the heat and puree using an immersion blender. There should be some chunks remaining in the "marmalade".
- To Serve: Remove twine and slice pork 1/2-inch thick. Top slices with a generous spoonful of the marmalade and garnish with thyme sprigs, or for a buffet, present the whole roast on a nest of watercress (or arugula) and orange peel curls. Add the marmalade to each serving as your carve.
- Cook's Note: It is very important that there is a thin layer of fat on the roast and that it is all natural?not water and nitrate "plumped".
PULL-APART PORK WITH HONEY CHIPOTLE
Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 4h40m
Yield Serves 8 as part of a buffet
Number Of Ingredients 5
Steps:
- Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
- Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
- Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
- Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.
Nutrition Facts : Calories 267 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 35 grams protein, Sodium 0.5 milligram of sodium
SOUTHWEST PULLED PORK
I made these sandwiches on a whim one Sunday when friends called to say they wanted to drop by in the afternoon. I was able to feed them and my neighbors a casual supper. If you have time, you can coat the roast with the rub and store it, covered, in the fridge several hours before cooking for even more flavor. -Deb LeBlanc, Phillipsburg, Kansas
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half. In a small bowl, combine the chili powder, brown sugar, cumin, salt, pepper and cayenne; rub over meat. Transfer to a 5-qt. slow cooker. Top with onion and chilies. Pour broth around meat., Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on rolls, 1/2 cup on each.
Nutrition Facts : Calories 398 calories, Fat 16g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 729mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
Tips:
- For best results, start with a pork shoulder (also known as Boston butt) that is at least 5 pounds. This will ensure that you have plenty of pulled pork to feed a crowd.
- If you don't have time to marinate the pork overnight, you can still make this recipe. Just rub the pork with the spices and let it sit for at least an hour before cooking.
- Use a slow cooker that is large enough to accommodate the pork shoulder. A 6-quart slow cooker is ideal.
- Cook the pork on low for 8-10 hours, or until it is fall-apart tender. You can also cook the pork on high for 6-8 hours, but check it often to make sure that it doesn't overcook.
- Once the pork is cooked, shred it with two forks. Discard any excess fat.
- Serve the pulled pork with your favorite sides, such as rice, beans, tortillas, or coleslaw.
Conclusion:
This chipotle pomegranate pulled pork is a flavorful and easy-to-make dish that is perfect for any occasion. The combination of chipotle peppers and pomegranate molasses gives the pork a unique and delicious flavor that will tantalize your taste buds. Whether you're serving it at a party or enjoying it for a family meal, this pulled pork is sure to be a hit.
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