hour, 15 minutes, including making the barbecue sauce
START-TO-FINISH TIME : 8 to 11 hours
One 4½-lb/2-kg boneless pork shoulder (also called a Boston butt), tied
2 tbsp chili powder
1 tbsp ground cumin
1 tsp light brown sugar
½ tsp onion powder
Pinch cayenne pepper
12 hamburger buns
Homemade Barbecue Sauce
1. Pat the pork dry with paper towels/absorbent paper and place on a work surface. Combine the chili powder, cumin, brown sugar, onion powder, and cayenne. Rub the spice mixture over all surfaces of the roast. Wrap the roast in plastic wrap/cling film and refrigerate for at least 3 hours or up to 8 hours.
2. Arrange a rack at center position and preheat the oven to 300°F/150°C/gas 2.
3. Remove the plastic wrap/cling film and place the pork on a rack in a roasting pan/tray that is large enough to hold it comfortably.
4. Roast until you can pierce all surfaces of the pork very easily with a sharp knife and a thermometer registers 190°F/88°C when inserted into the thickest part of the roast, for 4 to 4¼ hours. Remove the roast from the oven and let rest for 20 minutes.
5. Using two table forks, “pull” the pork into shreds. (The pork can be prepared 2 days ahead; cool, cover, and refrigerate. Spread on a rimmed baking sheet/tray, sprinkle lightly with a little water, cover with foil, and reheat in a 350°F/180°C/gas 4 oven until warm, about 20 minutes.)
6. Serve the pork mounded on hamburger buns and drizzled generously with Homemade Barbecue Sauce. Pass extra sauce separately.
SIDES : Cole slaw and baked beans are favorite sides for these sandwiches, and Skillet Summer Corn would also make a fine addition.
LEFTOVER TIP : Both the pork and the barbecue sauce freeze well. Pack each separately, and you’ll have the makings for these sandwiches on hand whenever you crave real Southern barbecue.
Racks of Pork with Apple Chutney
Plenty of cooks have made racks of lamb, but few have indulged in succulent racks of pork. The latter make an impressive presentation and are quite reasonably priced. In the following recipe, pork racks are brushed with curry oil (a simple combo of olive oil and curry powder) and roasted on a bed of onion wedges. When done, these dark golden racks are served with their bones intertwined, surrounded by the slightly charred onions and accompanied by homemade apple chutney. When sliced, the pork yields extra-large chops.
Serves 10
COST : Moderate
PREP TIME : 1 hour, 15 minutes, including making the chutney
START-TO-FINISH TIME : 4 hours, 15 minutes, including resting time for the cooked meat
½ cup/120 ml olive oil
4 tsp curry powder
2 racks of pork with 5 ribs each, about 3 lb/1.4 kg per rack (see market note)
1½ lb/680 g medium red onions
Kosher salt
Freshly ground black pepper
Apple Chutney
1. In a small bowl, whisk together the olive oil and curry powder. Brush all surfaces of the pork with half of the oil mixture; reserve the remaining oil. Let racks rest at cool room temperature for 1½ hours.
2. Arrange a rack at center position and preheat the oven to 350°F/180°C/gas 4.
3. Peel the onions and cut them into 1-in/2.5-cm thick wedges, leaving root ends intact. Salt and pepper the racks of pork on all sides.
4. Set a large, heavy, flameproof roasting pan/tray over 1 or 2 burners on medium-high heat. When hot, add one rack, fat-side down, and brown on all sides, for about 4 to 5 minutes. Remove and repeat with the remaining rack. Return the racks to the roasting pan/tray and arrange them facing each other with the bone ends pointing up, fat-sides out, and the bones intertwined. Scatter the onions around the pork and toss with the reserved curry oil.
5. Roast the pork until a meat thermometer inserted into the center of the racks registers 150°F/65°C and the onions are softened and browned around the edges, for about 1 hour.
6. Remove the racks from the pan, arrange them with the bones intertwined on a platter, and surround with the
START-TO-FINISH TIME : 8 to 11 hours
One 4½-lb/2-kg boneless pork shoulder (also called a Boston butt), tied
2 tbsp chili powder
1 tbsp ground cumin
1 tsp light brown sugar
½ tsp onion powder
Pinch cayenne pepper
12 hamburger buns
Homemade Barbecue Sauce
1. Pat the pork dry with paper towels/absorbent paper and place on a work surface. Combine the chili powder, cumin, brown sugar, onion powder, and cayenne. Rub the spice mixture over all surfaces of the roast. Wrap the roast in plastic wrap/cling film and refrigerate for at least 3 hours or up to 8 hours.
2. Arrange a rack at center position and preheat the oven to 300°F/150°C/gas 2.
3. Remove the plastic wrap/cling film and place the pork on a rack in a roasting pan/tray that is large enough to hold it comfortably.
4. Roast until you can pierce all surfaces of the pork very easily with a sharp knife and a thermometer registers 190°F/88°C when inserted into the thickest part of the roast, for 4 to 4¼ hours. Remove the roast from the oven and let rest for 20 minutes.
5. Using two table forks, “pull” the pork into shreds. (The pork can be prepared 2 days ahead; cool, cover, and refrigerate. Spread on a rimmed baking sheet/tray, sprinkle lightly with a little water, cover with foil, and reheat in a 350°F/180°C/gas 4 oven until warm, about 20 minutes.)
6. Serve the pork mounded on hamburger buns and drizzled generously with Homemade Barbecue Sauce. Pass extra sauce separately.
SIDES : Cole slaw and baked beans are favorite sides for these sandwiches, and Skillet Summer Corn would also make a fine addition.
LEFTOVER TIP : Both the pork and the barbecue sauce freeze well. Pack each separately, and you’ll have the makings for these sandwiches on hand whenever you crave real Southern barbecue.
Racks of Pork with Apple Chutney
Plenty of cooks have made racks of lamb, but few have indulged in succulent racks of pork. The latter make an impressive presentation and are quite reasonably priced. In the following recipe, pork racks are brushed with curry oil (a simple combo of olive oil and curry powder) and roasted on a bed of onion wedges. When done, these dark golden racks are served with their bones intertwined, surrounded by the slightly charred onions and accompanied by homemade apple chutney. When sliced, the pork yields extra-large chops.
Serves 10
COST : Moderate
PREP TIME : 1 hour, 15 minutes, including making the chutney
START-TO-FINISH TIME : 4 hours, 15 minutes, including resting time for the cooked meat
½ cup/120 ml olive oil
4 tsp curry powder
2 racks of pork with 5 ribs each, about 3 lb/1.4 kg per rack (see market note)
1½ lb/680 g medium red onions
Kosher salt
Freshly ground black pepper
Apple Chutney
1. In a small bowl, whisk together the olive oil and curry powder. Brush all surfaces of the pork with half of the oil mixture; reserve the remaining oil. Let racks rest at cool room temperature for 1½ hours.
2. Arrange a rack at center position and preheat the oven to 350°F/180°C/gas 4.
3. Peel the onions and cut them into 1-in/2.5-cm thick wedges, leaving root ends intact. Salt and pepper the racks of pork on all sides.
4. Set a large, heavy, flameproof roasting pan/tray over 1 or 2 burners on medium-high heat. When hot, add one rack, fat-side down, and brown on all sides, for about 4 to 5 minutes. Remove and repeat with the remaining rack. Return the racks to the roasting pan/tray and arrange them facing each other with the bone ends pointing up, fat-sides out, and the bones intertwined. Scatter the onions around the pork and toss with the reserved curry oil.
5. Roast the pork until a meat thermometer inserted into the center of the racks registers 150°F/65°C and the onions are softened and browned around the edges, for about 1 hour.
6. Remove the racks from the pan, arrange them with the bones intertwined on a platter, and surround with the
Similar Books
