This little piggy went a-roasting
Mar. 18th, 2007 11:46 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chipotle-rubbed Roast Pork.
2 1/2 pound boneless pork butt, tied
Brine:
4 cups water, divided
3 tablespoons kosher salt
1/4 cup brown sugar
1 tablespoon pureed chipotle en adobo (I used powdered smoked chipotle from the Chile Lady at the farmers' market)
1 tablespoon Dijon mustard
Rub:
2 chipotles en adobo (see below for full explanation)
6 garlic cloves, crushed (I used a bit more, of course)
1 teaspoon cumin seed, crushed
1 teaspoon dried oregano leaves, crushed
1 tablespoon olive oil + 2 teaspoons oil for browning meat
1/2 cup freshly squeezed lime juice
1/4 cup orange juice
Heat 2 cups water in glass measuring cup in microwave until hot. Stir in the salt and brown sugar until dissolved and then add the pureed chipotle and mustard. Add 4 ice cubes and the remaining 2 cups unheated water. The ice cubes just cool down the brine so it can be used immediately. Place the meat into a gallon size Ziploc plastic bag. Pour cooled brine on top and seal. Refrigerate for 12 to 16 hours.
Meanwhile, make up the rub by mincing chipotles and garlic together. Place in bowl. Add a little of the adobo sauce from can along with the cumin, oregano and 1 tablespoon olive oil.
Remove the meat from the brine (discard the brine), dry it off and rub all surfaces with the chipotle rub.
Preheat the oven to 350°. Heat a heavy Dutch oven like a Le Creuset pot and add the 2 teaspoons olive oil. Brown the meat on both sides over medium heat. Allow the meat to brown for 5 to 8 minutes before turning over. If you turn too soon, the spices tend to stick to the pot. Turn gently by sliding a spatula underneath.
Mix the lime juice and orange juice together and pour over the roast. Cover the pot and place in the oven. Roast for about 45 minutes, or until a meat thermometer reads 155°.
Remove the roast from the oven and let rest at least 10 minutes before slicing. The temperature will climb another 5 degrees.
What worked: Exceedingly yummy. Some zing but not too much, and a nice smoky undertaste.
The recipe suggested canned chipotles en adobo, but since we have a nice Chile Lady at the market I bought powdered smoked chipotles instead. Then for the rub I mixed in a bit of homemade tomato paste and a bit of red wine vinegar. I think that was pretty close.
What didn't: The roast took longer than advertised (even with the oven heated higher). I ended up slicing it and putting back in the oven in the sauce.
Will I make it again? Probably. It went very well with roast potatoes.
2 1/2 pound boneless pork butt, tied
Brine:
4 cups water, divided
3 tablespoons kosher salt
1/4 cup brown sugar
1 tablespoon pureed chipotle en adobo (I used powdered smoked chipotle from the Chile Lady at the farmers' market)
1 tablespoon Dijon mustard
Rub:
2 chipotles en adobo (see below for full explanation)
6 garlic cloves, crushed (I used a bit more, of course)
1 teaspoon cumin seed, crushed
1 teaspoon dried oregano leaves, crushed
1 tablespoon olive oil + 2 teaspoons oil for browning meat
1/2 cup freshly squeezed lime juice
1/4 cup orange juice
Heat 2 cups water in glass measuring cup in microwave until hot. Stir in the salt and brown sugar until dissolved and then add the pureed chipotle and mustard. Add 4 ice cubes and the remaining 2 cups unheated water. The ice cubes just cool down the brine so it can be used immediately. Place the meat into a gallon size Ziploc plastic bag. Pour cooled brine on top and seal. Refrigerate for 12 to 16 hours.
Meanwhile, make up the rub by mincing chipotles and garlic together. Place in bowl. Add a little of the adobo sauce from can along with the cumin, oregano and 1 tablespoon olive oil.
Remove the meat from the brine (discard the brine), dry it off and rub all surfaces with the chipotle rub.
Preheat the oven to 350°. Heat a heavy Dutch oven like a Le Creuset pot and add the 2 teaspoons olive oil. Brown the meat on both sides over medium heat. Allow the meat to brown for 5 to 8 minutes before turning over. If you turn too soon, the spices tend to stick to the pot. Turn gently by sliding a spatula underneath.
Mix the lime juice and orange juice together and pour over the roast. Cover the pot and place in the oven. Roast for about 45 minutes, or until a meat thermometer reads 155°.
Remove the roast from the oven and let rest at least 10 minutes before slicing. The temperature will climb another 5 degrees.
What worked: Exceedingly yummy. Some zing but not too much, and a nice smoky undertaste.
The recipe suggested canned chipotles en adobo, but since we have a nice Chile Lady at the market I bought powdered smoked chipotles instead. Then for the rub I mixed in a bit of homemade tomato paste and a bit of red wine vinegar. I think that was pretty close.
What didn't: The roast took longer than advertised (even with the oven heated higher). I ended up slicing it and putting back in the oven in the sauce.
Will I make it again? Probably. It went very well with roast potatoes.
