Chipotle Pulled Pork Dip Food

CHIPOTLE PULLED PORK DIP

Steps:

• Begin slow cooking the pulled pork the morning of, or day before, you plan to make the dip.
• Preheat the oven to 350°F.
• Combine the cream cheese and green chilies in a small bowl then spread into the bottom of a 2 quart oven-safe baking dish.
• Mix the pulled pork with the sauce.
• Layer onto the cream cheese.
• Sprinkle the pepper jack cheese over the top and bake for 20-25 minutes.
• Remove from the oven and top with green onions.
• Serve with chips, veggies or crackers for dipping.

CHIPOTLE PORK CHOPS

Steps:

• Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
• Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
• Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.

PULL-APART PORK WITH HONEY CHIPOTLE

Steps:

• Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
• Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
• Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
• Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.

CHIPOTLE-ORANGE PULLED PORK

Steps:

• Heat the oven to 325 degrees.
• In a dutch oven large enough to hold shoulder, heat the oil over medium-high heat.
• Season the pork with 1 1/2 tsps. salt and one-fourth teaspoons pepper, place it in the skillet and sear, turning occasionally, until deep golden brown all over, about 15 minutes total.
• Meanwhile, put the broth, juice, vinegar, zest, adobo sauce, cumin, garlic, chiles, onions, one-half teaspoons salt and one-fourth teaspoons pepper into a blender; purée until smooth.
• Pour the excess fat out of the oven after removing shoulder to plate. Carefully pour about 1 cup of the chipotle-orange purée into the dutch oven and cook briefly, scraping up any browned bits. Scatter the bay leaves and thyme in the casserole, replace the pork & cover with the rest of the puree. Top with a tight- fitting lid; bake for 2 1/2 hours.
• Carefully uncover the pork and flip over the roast.
• Baste it with the juices, then re-cover and return to the oven. Continue cooking until very tender, about 2 hours more.
• Set aside, covered, for about 30 minutes, then uncover and pour the contents of the casserole into a colander set over a large bowl; discard bay leaves.
• When cool enough to handle, tear the pork into shreds, discarding any fat, and transfer to a large bowl. Skim off and discard fat from the juices, then add the juices to the shredded meat and toss well.