Tag Archives: chipotle and dr. pepper shredded pork

Chipotle and Dr. Pepper Shredded Pork and Refried Bean Burritos

30 Mar

Guest post by Zak, since he was kind enough to take care of dinner while I studied last night …

First of all, I’d like to give a big THANK YOU to Kelsey for allowing me to write this guest posting. Also, big thanks for all the wonderful cooking and blogging. I’m a lucky son of a gun.

I took care of the refried beans for these burritos. I used Google for recipe ideas.

My complete lack of skill in creative writing is making me self-conscious, so I will abruptly end this post on a disappointing note of shame and self loathing. The beans were great! Sorry B.

Chipotle and Dr. Pepper Shredded Pork and Refried Bean Burritos

2 cups leftover chiptole and Dr. Pepper shredded pork

2 1/2 cups black beans, drained and rinsed

5 cloves garlic, peeled

1 jalapeño, with seeds, stem removed

1 small yellow onion, quartered

1/2 cup cilantro, roughly chopped

1/4 lime, juiced

1/2 tsp. dried cumin

1/2 tsp. dried coriander

1/2 tsp. dried chili powder

1 tbs. olive oil

3-4 tortillas

1/4 cup shredded Mexican cheese blend

1/4 cup plain Greek yogurt

In a medium saucepan, heat shredded pork over medium heat, stirring occasionally, 10-15 minutes.

Place beans, garlic, jalapeño, onion, cilantro, lime, cumin, coriander, and chili in food processor.  Process in pulses  until mostly smooth.  Place 1 tbs. olive oil in cast iron pan and heat over medium-high heat.  Add bean mixture and cook, stirring occasionally, 10-15 minutes.

In a medium sauté pan, heat tortillas over medium heat, flipping from time to time, 5-10 minutes.

Serve warmed tortillas with shredded pork, refried beans, cheese, and plain Greek yogurt.

Chipotle and Dr. Pepper Shredded Pork with Roasted Jalapeno Polenta

28 Mar

I love Dr. Pepper.  It has been my favorite pop (or soda, for you non-Midwesterners out there) since I was a little kid.  I’ve also been craving some slow braised meat for the last couple of weeks – since the weather teased us with a few days of warmth and then snapped back into snow and chill.  The snow’s gone, but the chill is still here.  So, when I saw this recipe for spicy Dr. Pepper shredded pork at The Pioneer Woman Cooks, I knew I was going to have to put the ingredients on our next shopping list.  Dr. Pepper, chipotles in adobo, and pork?  Yes, please!

Served over a cheesy, creamy polenta infused with the flavors of roasted jalapeño and bright cilantro, this dish was divine.  The slight sweetness from the Dr. Pepper worked well with the smoky heat of the chipotles.  The meat was juicy, tender, and bursting with flavor.  Zak and I loved the big punch of spice, but if you don’t like heat as much as we do, you can remove some of the seeds from the chipotles or use half of a can rather than the entire can.

Chipotle and Dr. Pepper Shredded Pork with Roasted Jalapeño Polenta

Chipotle and Dr. Pepper Shredded Pork:

Adapted from The Pioneer Woman Cooks

1 4 lb. bone-pork shoulder

1 large onion, peeled and quartered

5-6 cloves garlic, crushed and peeled

1 11 oz. can chipotles in adobo sauce

2 cans Dr. Pepper

2 limes, juiced

Kosher salt and freshly cracked black pepper

Preheat oven to 250º.

Generally season pork shoulder with kosher salt and freshly cracked black pepper.  Place onion segments and crushed garlic on the bottom of a large Dutch oven.  Place pork shoulder on top of onions.  Top with chipotle and adobo.  Pour in both cans of Dr. Pepper and lime juice.

Place lid on pot and transfer to the oven.  Cook 6-8 hours, turning roast 2-3 times while cooking.  After 6-8 hours, the meat should be falling apart.  Test with two forks.

Remove meat from pot and use 2 forks to shred the meat, discarding any large pieces of fat.  Transfer cooking liquid to a tall, narrow container and skim off as much fat as possible.  Discard or reserve for another purpose.  Return shredded meat, chipotles, and onions, to the cooking liquid and keep warm until serving time.

Roasted Jalapeño Polenta:

3 -4 jalapeños

3 cups homemade chicken stock

1 1/2 cups polenta

1 cup very sharp cheddar cheese, grated

1/4 cup plain Greek yogurt

1/4 cup cilantro, roughly chopped

Preheat broiler.

Place jalapeños on a tinfoil lined baking sheet and broil 10-15 minutes, flipping once, until skin chars and blisters.  Remove immediately to a ziplock bag.  Once cooled, slip off skins and remove seeds.  Mince roasted jalapeños and set aside.

Meanwhile, bring chicken stock to a rolling boil over medium-high heat in a small stock pot.  A little at a time, slowly whisk in polenta.  Add jalapeño peppers.  Reduce heat to low and gently simmer for 30 minutes or until polenta is tender.

Stir in cilantro.  Slowly whisk in plain Greek yogurt and bring back to a gentle simmer.  In small batches, add cheese, constantly whisking.  Simmer until desired consistency.

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