Braised Barbeque Pork With Polenta

I use this braised pork recipe for sandwiches, pizza, even over rice or cous-cous.   The sauce is versatile as well, and has become my go-to barbeque sauce for chicken and ribs. Toasting the spices really brings out the flavor and adds a smokiness to the meat. 

THE SAUCE

• 3 c. Ketchup
• 1 tbsp. dijon mustard
• 1 tbsp. molasses
• 3/4 cup. soy sauce
• 3/4 cup sherry vinegar
• 1/2 cup agave nectar or honey
• 1 tbsp. fennel
• 3 tbsp. black pepper
• 2 tbsp. granulated garlic
• 2 tbsp. granulated onion
• 1 tbsp. chili powder
• 1 tbsp. smoked paprika

1. In a skillet, on medium to low heat, toast the spices.
2. Add  the wet ingredients.  
3. Mix well and heat through, simmering about 10 minutes.  

THE PORK

• 2-3 lbs of pork shoulder, cubed
•  salt and fresh ground pepper
• 1 tbs. granulated garlic
• 1 tbs. chili powder
• 1 tbs.cumin
• 1 tsp. coriander

BRAISING LIQUID

• 1/2 cup sherry
• 1 cup tomato paste
• 1 1/2 cups Dijon mustard
• 1 bay leaves
• 3 garlic cloves, crushed
• water

CREAMY POLENTA

• 16 oz. heavy cream
• 1 can chicken stock
• 4 c. andouille sausage (chopped)
• 8 oz. cheddar cheese
• 1 cup corn meal
• salt & pepper to taste
• chopped parsley

Directions

 Pork: 

1. Combines spices
2. Toss pork with spices.
3. In large heavy bottomed pot, drizzle olive oil.
4. Sear pork on all sides and add braising liquid and enough water to cover pork.
5. Bring liquid to boil with pork, then cover and put in 350 degree oven for about 1.5 hours or until tender.
6. Remove from oven, lightly shred and cover with desired amount of BBQ sauce.

Polenta: 

1. Combine all ingredients EXCEPT CHEESE, in saucepan and bring to a boil.
2. Reduce heat and simmer stirring constantly until the polenta starts to pull away from pan.
3. When desired consistency is reached, remove from heat and add cheese.
4. Add more or less cornmeal/stock as needed

Place pork on top of the creamy polenta. Garnish with extra sauce, parsley or fresh cilantro. 

Kansas City Style BBQ Sauce with Pulled Pork & Slaw

Our country has so many distinct barbeque flavors reaching from us from coast to coast.  Kansas City, Texas, The Carolinas, Memphis, Chicago.   They all boast of great regional Barbeque. Smoky, sweet, spicy and sour.  Serious Eats has a great article on regional barbecue if you want to know the differences. They even have a list of some fabulous sauces with great recipes to try.  Check it out and see what your favorites are.

My recipe would be classified more like Kansans City style because of its thick, sweet, tomato-and-molasses based flavors.   It has quite a few ingredients, but it is worth it! The recipe is a great lesson is using rubs and making your own sauces, along with roasting meat and being patient as  you spend time developing flavors.  Play with the ingredients to find what you like the best. 

Ingredients

• 1 boneless pork butt, about 4 pounds
• 3 tablespoons dark brown sugar
• 2 tablespoons spice rub recipe follows or use Emeril's "ESSENCE"
• 1 tablespoon salt
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon freshly ground black pepper
• 1 tablespoon cayenne

• Wet Mop Basting Sauce, recipe follows
• Barbecue Sauce, recipe follows
• 8 buns/rolls (use firm rolls like french style, ciabatta or baguette)
• Cole Slaw, recipe follows 
• Optional: Dill pickles and sliced raw onion

Directions

1. Place the pork in a baking dish. 
2. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. 
3. Rub the seasoning evenly over the pork to coat. 
4. Cover with plastic and refrigerate at least 4 hours or overnight.
5. Preheat an oven or smoker to 225 degrees F.
6. Bring the pork to room temperature and place in a roasting pan, fat side up. 
7. Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) 
8. Remove from the oven and let rest for 20 to 30 minutes.
9. With a knife and fork or two forks, pull the meat apart into small slices or chunks. 
10. Toss with the barbecue sauce, to taste, and divide among the  buns. 
11. Top with the coleslaw, pickles and sliced raw onion

Spice Rub

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Wet Mop Basting Sauce:

• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 tablespoon dark brown sugar
• 1 tablespoon red pepper flakes
• 1 tablespoon cracked black pepper
• 1 tablespoon salt

1. The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. 
2. Refrigerate and let the flavors blend overnight.

Barbecue Sauce:

• 1 cup apple cider vinegar
• 1 cup ketchup
• 3 tablespoons packed dark brown sugar
• 1 tablespoon yellow mustard
• 1 tablespoon molasses
• 1 teaspoon salt
• 1/2 teaspoon dried crushed red pepper

1. In a bowl, combine all the ingredients and whisk well to dissolve the sugar. 
2. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

Cole Slaw:

• 3/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup agave nectar or sugar
• 3 tablespoons apple cider vinegar 
• salt & pepper to taste
• 1/2 teaspoon cayenne
• 3 cups shredded green cabbage (about 1/2 head cabbage)
• 3 cups shredded red cabbage (about 1/2 head cabbage)
• 1 large carrot, peeled and shredded
• 1/2 cup onion, minced
• 1/4 cup fresh cilantro, chopped

1. In a bowl, combine wet and dry ingredients to make a dressing, and whisk well to dissolve the sugar.
2. Toss vegetables with the dressing until evenly coated. 
3. Adjust seasoning, to taste.  Add Cilantro.
4. Place in the refrigerator, covered, to chill slightly before serving.

Barbeque Pizza

Ingredients

• Previously roasted or braised  BBQ pork (you can also use BBQ chicken)
• Your favorite BBQ sauce (homemade recipe to follow )
• Small red onion, thinly sliced
• 2 Cups Monteray Jack or cheddar cheese
• Slivered green onion for garnish

Directions

1. Preheat oven to 425 degrees
2. On prepared dough (recipe to follow or use frozen store bought like Boboli) spread 1/4 cup  bbq sauce.
3. Shred pork and place on top of sauce.
4. Add onion and top with cheese.
5. Cook  until dough is golden and cheese is bubbly, about 15 minutes. 
6. Bring out of the oven and let sit about 3 minutes before slicing.  this keeps the cheese from sliding off.  
7. Sprinkle with green onion

Note:
Use cornmeal under the crust for an interesting texture
Put your oven rack on the bottom of the oven to get a crispy bottom crust.