Chipotle Pork with Potato Pancakes
Servings: 4
Prep Time: 65 minutes
Ingredients
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.