April 07, 2010

Rhubarb-Ginger Pulled Pork


Ingredients:
3 lb boneless pork shoulder roast or tenderloin (trim off excess fat)
1 1/2 cup diced rhubarb (un-defrosted frozen is fine)
1/4 cup chili sauce (like Heinz)
1/4 cup spiced ginger preserves (like Mackays)
2 tablespoons thick Worcestershire sauce
1 1/2 teaspoons hickory liquid smoke
1 teaspoons Mexican hot chili powder
1 teaspoons hot paprika
1 teaspoon ground chipotle
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
juice and zest of one lime
1/2 onion, chopped
4 cloves garlic, sliced

Directions:
Add all ingredients to a 4 quart slow cooker. Cook for 10 hours on low. When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork and set aside. Mash any solid bits of the sauce with a potato masher. Return the pork to slow cooker and toss to evenly coat in sauce. Serve on rolls.

Note: If a slow cooker is not available, place the pork in a dutch oven and bake, covered for 4 1/2 hours at 375.
My thoughts:
I love rhubarb and ginger together. I was excited to pick roasted ginger and rhubarb as part of the panel deciding on McCormick's Flavor Forecast 2010 this fall. Last summer I even created a couple of recipes using the pairing for my upcoming cookbook. I've been predicting rhubarb as the "next big thing" for nearly six years now (well, the next big thing in the US anyway, in England they know their rhubarb) and over the last couple of years have finally starting to see some quality rhubarb recipes pop up. I think pork has a natural sweetness that pairs well with both tart and sweet/spice flavors making a rhubarb-ginger pulled pork the obvious next addition to my long list of pulled pork recipes. It hits that perfect note between spicy sweet and puckery. YUM!


6 comments:

  1. I love how original this is. Once rhubarb finally makes an appearance around here, I will SO be making this.

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  2. I never thought of using rhubarb and ginger together - but I've been eagerly awaiting rhubarb to be in season again and this is now at the top of my to-try list.

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  3. I'm trying to get off my bum and go for a run and all I want to do is eat my computer screen. Rhubarb and ginger. Wow.

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  4. I love rhubarb and ginger together....love this recipe...and agree about putting those flavors with pork. Nice! I will definitely make this one...so thanks!

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  5. I'm in MN where rhubarb is king in the spring, but most people don't think beyond pie or crumble. A few years ago, a friend who grew up in India made a rhubarb-based curry that was fantastic. Your pulled pork sounds great too!

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  6. I want to make this for my son's birthday party this summer! We have so much rhubarb and I'm always looking for something good to do with it.

    I have an old family recipe for rhubarb and ginger jam from my grandmother's Scottish cousin -- it would be perfect in this!

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