Pulled Pork Chili
Made by a new process over 2 days suggested by Dustin Malandra – 25 & 26Jun12
5 pounds half pork loin, cut in half
12 ounces of beer
reserved braising liquid, all of it refrigerated and fat removed
½ large onion, chopped
several cloves of garlic, minced
6 ounce can of tomato paste
cumin, coriander, and dried chile powders (not all exactly measured)
Mombasa (from Reading Terminal Market)
Cordova, Cochise, Gila Flats & Tularosa (1 Tbs each, from Pendrey’s)
palmful of chocolate chips (to cut acidity of tomato paste?)
Preheat the oven to 265 degees. Add canola oil to a preheated cast iron Dutch oven at medium cooktop temperature. Brown each half of the pork loin. Add the beer to the Dutch oven and cover it. Move the pot to the preheated oven and braise the meat for 3 hours on the 1st day of 2 days. Remove the meat from the Dutch oven and allow to rest and cool before refrigerating it. Reserve all the braising liquid in large canning jars with lids screwed on. Allow the jars to cool before refrigerating for use on Day 2.
Remove fat from braising liquid and allow it come to room temperature. Slice the braised pork loin in ½ inch slices against the grain and shred the slices.
Add canola oil to cleaned Dutch oven at medium cooktop heat. When oil shimmers, reduce the heat and add the chopped onion and minced garlic. When the onion is translucent, add the cumin, coriander, the chile powders, the braising liquid and the tomato paste. Stir well before adding shredded pork. Make certain that there is enough liquid to cover the meat by adding water if necessary. Allow the chili to simmer for at least an hour, stirring the chili often and adding the chocolate chips toward the end of the process.
Put the chili in single serving plastic containers, allowing the chili cool in the covered containers before freezing. The process should yield 5 or 6 single servings.