Pulled Pork with Bing Cherry Chipotle Pepper Chutney
1 pork butt roast
Rub for Pork:
8 tablespoons Chimayo Chile powder or regular chili powder
4 tablespoons brown sugar
2 tablespoons garlic powder
1 tablespoon onion powder
2 tablespoons salt
4 tablespoon cracked black pepper
1 tablespoon cumin powder
Combine all ingredients and rub on the meat that has been dried with a paper
towel. Cover well.
Wrap roast in foil and place in the oven at 250° F. for 6 to 7 hours. The meat
will be very tender and can be pulled with 2 forks at that time.
Serve on small onion buns with Bing Cherry Chutney.
Dried Cherry and Chipotle Pepper Chutney
1 head roasted garlic
1 large onion chopped
1 cup brown sugar, packed
2 cups orange juice
3/4 cup rice vinegar
3/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 1/2 cups dried Bing cherries
1 cup golden raisins
2 minced chipotle peppers in adobo sauce
1/2 teaspoon cinnamon
Cut top from garlic and drizzle with 1 tablespoon oil. Wrap in heavy foil and
bake at 350° F. for about 1 hour. This can be made several days in advance. Peel
garlic and put in a large, heavy saucepan. Add the remaining ingredients. Simmer
for 2 or 3 hours until dark and rich in color. Keep adding orange juice if the
chutney seems dry. This will keep for 1 month in the refrigerator. Serve with
pork, chicken or beef.