Coffee-Chipotle Pulled Pork

I have a love hate relationship with my apartment. Love: This weekend we explored some tide pools, biked around the bay, and did a little shopping – all within 5 miles of our little apartment. It’s hard to beat the location. Hate: My kitchen has been a complete and total disaster since the weekend we got home from China. It’s so tiny it’s nearly impossible to keep up with mess. You would think a smaller space would mean a smaller mess. But no. It means there are lots of dishes, baking supplies, food items, and other kitchen goods that have to be kept in places other than the kitchen. Also, things kept in the kitchen can have only one very specific place where it can be stored. Pots and pans have to be stacked in a very specific order and turned in a very specific direction so as to leave room for the very specifically stacked colanders to be placed in front of them.

What’s that have to do with a messy kitchen? Welllll, I guess it comes down to laziness – no wait that sounds bad, busyness. I’ve been so busy and going right from one project to the next that things just don’t have time to be put back in their proper and specific place. There is no sense in walking the spare mixer bowl to the bedroom closet just to have to pull it back out later. Just in the time that I’ve been home I’ve made Lasagna, Lemon Greek Chicken, Black and Tan Brownies, Banana Oat Muffins , Whole Wheat Bread, my birthday cake (talk about a mess!), this Chipotle Pulled Pork, and of course a few other favorites. That makes for one messy kitchen.

It’s been worth it, though. Especially for this meal. This pulled pork was awesome, even better when paired with cheesy grits with roasted corn. Don’t be scared off by the coffee in the rub. It doesn’t taste like coffee. It just adds depth to the flavor.

Coffee-Chipotle Pulled Pork

(adapted from Homesick Texan)

Ingredients

1 3-lb pork shoulder
3/4 cup water
Coffee-Chipotle Rub (recipe below)
BBQ Sauce (recipe below)

Directions

Preheat oven to 250 degrees.

Rub the Coffee-Chipotle rub all over the pork roast. Place the roast in 5-quart dutch oven (or other oven proof pot/pan with a lid) and pour the water around the roast. Cover with a lid and roast for 4 hours.

At 4 hours remove the pan from the oven and pour most of the liquid off into heat proof measuring cup and set aside. Stick a fork in the middle of the roast and give it a jiggle. If the meat is still tough (doesn’t start to fall apart when you stick the fork in the middle) return the pan to the oven and roast for another hour. Check again with a fork and continue roasting until it’s ready (mine took 5 and half hours). When the pork starts to fall apart increase the oven temperature to 400 degrees. Shred the pork with 2 knives and pour 1/2 cup of BBQ sauce over it. Return to the oven for 15 minutes until the BBQ sauce starts to glaze over the pork.

Serve on buns with cole slaw or over cheesy grits.

Coffee-Chipotle Rub

1/4 cup brown sugar
2 tbsp black pepper
1/8 cup of finely ground dark coffee (or one VIA instant coffee packet)
1 tbsp smoked paprika
1 tbsp paprika
1 tablespoon kosher salt
1/2 tablespoon chipotle powder (or 1 pulverized chipotle pepper)
1 1/2 teaspoons granulated garlic
1/2 teaspoon cinnamon
1 teaspoon cumin

Combine all ingredients together until it is thoroughly combined with no lumps. If you’re using the chipotle pepper instead of the powder, rub it into the other ingredients with your fingers (and make sure to SCRUB your hands when you’re done!).

Chipotle-Honey BBQ sauce

1 tsp canola oil
1/2 half a medium onion, chopped
4 cloves of garlic, minced
2 cups ketchup
1/8 cup yellow, ball-park style mustard
1/3 cup honey
1/3 cup brown sugar
1/2 cup reserved cooking liquids from pork
2 canned chipotle pepper (not full cans, but 2 peppers from a can)
2 tsp Worcestershire sauce
1/4 cup apple cider vinegar
Salt and black pepper to taste

Place all of the ingredients in the bowl of a food processor and process until smooth. Pour into a saucepan and simmer over low-heat for 30 minutes before serving.
 

Ribs

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

What a great post title, huh? Ribs. OK, maybe it’s not the most appetizing title I’ve had on this blog but I am really excited that I finally have a rib to write about! You see, I’ve been trying to make ribs for the past 4 years. I’ve tried a variety of different recipes and I was never that happy with them. One recipe called for boiling, then grilling, then slow cooking. Um hello, who has time for all of that? Not to mention the fact that the end result was just tough. Not at all worth the effort. But I was bound and determined to finally find a recipe that was worth my time enough to write a blog post and I have finally found it!

Sweet and Savory Country Style Ribs
(Adapted from Allrecipes.com)

Ingredients

1 large onion, sliced and separated into rings
2 1/2 pounds boneless country-style pork ribs
1 (18 ounce) bottle barbecue sauce
1/3 cup honey
1/3 cup maple syrup
1/4 cup spicy brown mustard – I used a brown mustard with horseradish in it
2 cloves of garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Layer onion rings in the bottom of a 5 qt crockpot and place the ribs on top of them.

In a large measuring cup (or small bowl), combine the rest of the ingredients.

Pour the sauce over the ribs and turn the crock pot on low.

Cook for 8-9 hours. (At about 6 hours I used a baster to remove some of the grease from the crockpot)

Remove the ribs from the crockpot and place on a foiled lined broiling pan. Spoon the remaining sauce and onions from the crockpot over the ribs. Broil on high for ~4 minutes. *I kept the oven door open and a close eye on them to make sure they didn’t burn. You just want the sauce to caramelize a little.

Southwest BBQ Chicken Pizza….

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

A few weeks ago I decided to challenge myself to two things: 1. To make pizza on the grill and 2. To try and clone my favorite from Dewey’s Pizza (this might be an Ohio thing, anyone know of any in another state?). Well this pizza knocked both things out of the park. I have made this twice now and I actually have decided that I prefer this pizza to the restaurant version because the crust is crispier and I can make it more cheesy. I am pretty proud of myself for coming up with this one, it really is awesome and you should probably make it ASAP!

Grilling the pizza was surprisingly much easier than I had anticipated. I had visions of a perfectly good crust falling through the rack or it going up in flames. Thankfully, it did neither of this things. The most difficult part was flipping the pizza and the first time that was a little rough. This time I used 2 spatulas and let it cook a tiny bit longer on the one side so it would be more sturdy. I also put the dough right on the grill for the first side and then on an airbake pizza pan for the second side. That worked out great because I didn’t have to worry about moving the pizza from the grill to the house. Most recipes for grilled pizza call for smaller pizzas (like personal size pizzas) but I wanted a full size so that’s what I did and it worked out fine. But you could definitely make two personal size pizzas from this recipe and grill it that way.

Southwest BBQ Chicken Pizza
Sunny Side Up Original

Ingredients
1 ball of pizza dough (Today I used this recipe)
1 chicken breast, sliced
3/4 cup black bean and corn salsa (recipe below)
1/4 cup roasted red peppers, cut into chunks (I only put the peppers on my half of the pizza if you want to put them on the whole thing then use a 1/2 cup)
1/2-1 cup BBQ sauce
2 cups cheddar cheese
1 tbsp garlic butter (melted butter and minced garlic)


Directions
Preheat the grill making sure that it is really hot before putting the dough on it. While the grill is preheating roll the ball of dough into a 12 inch circle and place on an airbake pizza pan. (Take all of the ingredients outside with you because you assemble the pizza right there at the grill.) Grill one side of the dough for 3-5 minutes, watch your heat and adjust for any flare ups. Carefully flip the dough over (and back onto the airbake pan if you did the first half directly on the grill) and get ready to assemble.

To assemble the pizza – spread the garlic butter over the dough, then pour on a little BBQ sauce, next add half of the black bean corn salsa, then the chicken and red peppers, then the a little more BBQ, then 1/2 of cheese and the rest of the black bean corn salsa and finally the rest of the cheese.

After assembling the pizza turn the heat down a little and shut the grill lid. Let cook for about 5 minutes. Check to see if the dough is golden brown (carefully not to burn your fingers, use a spatula!) and if the cheese is melted. If it looks like it needs more time continue to grill checking every minute or so.

Black Bean and Corn Salsa

1 tbsp vegetable oil
1/2 red onion, chopped
1 can black beans, drained
1/2 cup sweet yellow corn
salt and pepper to taste
cilantro to taste
squeeze of lime juice

You could easily just chop all of these ingredients up and throw them in a bowl cold, but I like to heat mine for this pizza and I like to saute the onions to take out some of the bite. So this is how I do that:

In a pan saute the onion for just a few minutes to take out the bite. Then add the black beans and corn and heat through. Finish with salt and pepper, cilantro and lime juice.