David Chang's BBQ Pork with Homemade Pickle
I'm starting with something familiar, BBQ pork. His sauce is vinegary and a little sweet with just a hint of bitterness from...coffee grounds! I made some quick pickled onions - so tangy and good with the pork. Coleslaw too. Use the softest, whitest buns you can find - I think these are best when they fall apart and you have to eat them with a knife and fork.
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BBQ Pork with Homemade Pickle
adapted slightly from David Chang via Food & Wine Magazine
5-6 lbs. pork shoulder
½ cup tomato paste
1½ teaspoons hot/smoked paprika
1¼ cups apple cider vinegar
1½ cups ketchup
¼ cup dark brown sugar
¼ teaspoon allspice
¼ teaspoon cloves
1 tablespoon coffee grounds
1 teaspoon salt
1 cup water
Sprinkle pork with salt and pepper on both sides. Heat heavy large pan over medium high heat until hot. Add some canola or olive oil and brown pork all over (about 5 minutes per side). Remove from pan to a plate. Drain off fat. Add tomato paste and cook for a minute stirring constantly. Add vinegar and bring to a boil, scraping up the brown bits on the bottom. Add ketchup, spices, coffee grounds, molasses and water. Boil for a minute then reduce heat to simmer. Add pork back into pan, cover and let simmer on low for 4 hours (you could also put it in a 300ยบ oven).
When pork is fall-apart tender, remove from oven, take pork out of pot and put on a plate. Skim fat from sauce (I stuck my pan in the freezer for about 20 minutes - it hardened up and was easy to skim), bring to a boil, then reduce to simmer. Shred pork with two forks and add back into sauce.
Serve on soft white buns with pickled onions and coleslaw.
Quick Pickled Onions
Bon Appetit, June 2012
1 onion (red, yellow or white) sliced thinly
½ cup apple cider vinegar
1 tablespoon sugar
1½ teaspoons salt
Combine all ingredients, cover tightly and let sit at room temperature for one hour, then refrigerate until ready to use. Keeps for two weeks.
adapted slightly from David Chang via Food & Wine Magazine
5-6 lbs. pork shoulder
½ cup tomato paste
1½ teaspoons hot/smoked paprika
1¼ cups apple cider vinegar
1½ cups ketchup
¼ cup dark brown sugar
¼ teaspoon allspice
¼ teaspoon cloves
1 tablespoon coffee grounds
1 teaspoon salt
1 cup water
Sprinkle pork with salt and pepper on both sides. Heat heavy large pan over medium high heat until hot. Add some canola or olive oil and brown pork all over (about 5 minutes per side). Remove from pan to a plate. Drain off fat. Add tomato paste and cook for a minute stirring constantly. Add vinegar and bring to a boil, scraping up the brown bits on the bottom. Add ketchup, spices, coffee grounds, molasses and water. Boil for a minute then reduce heat to simmer. Add pork back into pan, cover and let simmer on low for 4 hours (you could also put it in a 300ยบ oven).
When pork is fall-apart tender, remove from oven, take pork out of pot and put on a plate. Skim fat from sauce (I stuck my pan in the freezer for about 20 minutes - it hardened up and was easy to skim), bring to a boil, then reduce to simmer. Shred pork with two forks and add back into sauce.
Serve on soft white buns with pickled onions and coleslaw.
Quick Pickled Onions
Bon Appetit, June 2012
1 onion (red, yellow or white) sliced thinly
½ cup apple cider vinegar
1 tablespoon sugar
1½ teaspoons salt
Combine all ingredients, cover tightly and let sit at room temperature for one hour, then refrigerate until ready to use. Keeps for two weeks.
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