Chipotle Pork with Potato Pancakes

Servings: 4
Prep Time: 65 minutes


1.36 kilograms pork shoulder

36 grams brown sugar

3 Tbsp. salt

1 Tbsp. chili powder

1 tsp. black pepper

1 tsp. onion powder

1 tsp. garlic powder

1.89 liters water

1 Tbsp. oil

160 grams onion (diced)

1 Tbsp. garlic (crushed)

298 grams tomatoes (crushed)

2 tsp. worcestershire sauce

59 ml apple cider vinegar

84 grams molasses

36 grams brown sugar

2 tsp. lemon juice

1/2 can chipotle chile

1/4 tsp. cayenne

1/4 tsp. salt

1/4 tsp. pepper

0.68 kilograms potatoes

266 ml oil

29 grams matzo meal

1 egg

160 grams onion (diced)

1 Tbsp. garlic (minced)

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1 head cabbage (shredded)

28 grams carrot (shredded)

237 ml sour cream

2 Tbsp. red wine vinegar

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1. Mix together dry ingredients and rub on pork. Place water in deep hotel pan, add pork and cook at 300F for 3 hours until tender. Toss with chipotle sauce and hold warm.

2. In saucepan, heat oil, onion, garlic, salt, pepper, and cayenne, cook until soft. Add remaining ingredients and cook for 5 minutes. Puree until smooth.

3. Heat oil in pan, sweat onion and garlic, cool. Peel and grate potatoes, toss with all of the ingredients. Heat oil in skillet, form pancakes and cook for 2 minutes on each side.

4. Toss all ingredients for coleslaw together in bowl and season.

Courtesy of the National Pork Board, Des Moines, Iowa.