Grilled Pork With Honey Chipotle Bbq Sauce Food

GRILLED PORK CHOPS WITH CHIPOTLE-HONEY BARBECUE SAUCE

Steps:

• In a saucepan over medium-high heat, heat the oil. Add the onion, reduce the heat to medium-low and cook until softened and just beginning to brown, about 10 minutes. Add the ketchup, vinegar, honey, adobo sauce and salt and stir to combine. Reduce the heat to low and cook, uncovered, for 15 minutes. Remove the pan from the heat. Spoon about 1/2 cup of the sauce into a small bowl; set aside. Cover the pan to keep the remaining sauce warm.
• Preheat the grill.
• Season the pork chops on both sides with salt and pepper to taste and lightly brush with oil. Place the chops on the hottest part of the grill and cook until browned. Turn the pork chops and brush the browned sides with sauce from the bowl. Cook the chops until the other side is brown, then turn and transfer to a cooler part of the grill and continue to cook, basting occasionally with the sauce, until cooked through, about 8 minutes, depending on the thickness of the chops.
• Serve the chops with some of the reserved warm sauce spooned over each chop.

GRILLED HONEY GARLIC PORK CHOPS

Steps:

• Combine ketchup, honey, soy sauce and garlic.
• Set aside.
• Lightly season pork with salt and pepper.
• Brush each chop with sauce to coat.
• Cook chops on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium setting, basting with sauce often, for about 5 minutes on each side or until meat is cooked through.

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.

GRILLED PORK WITH HONEY CHIPOTLE BBQ SAUCE

Steps:

• Trim the pork of any silverskin and excess fat, and cut each tenderloin on the diagonal into four pieces about 2 inches thick. Turn the pieces so that they’re lying on a cut side, and using a meat mallet, a small heavy skillet, or the heel of your hand, lightly pound the steaks so they’re about 1/2 inch thick. In a small bowl, mix the chili powder, cumin, brown sugar, garlic powder, 2 tsp. salt, and 1 tsp. black pepper. Rub this spice mixture all over the pork and let it sit for at least 15 minutes at room temperature or refrigerate for up to 2 hours. Heat a gas grill to medium-high or prepare a medium charcoal fire. When the grill is ready, cook the pork, covered, until it forms nice grill marks, about 3 minutes. Flip and continue cooking until just firm to the touch but still a little pink in the center (an instantread thermometer inserted into the center of each steak should register 140°F), 3 to 4 more minutes. Transfer the pork to a large serving platter and let rest, tented with aluminum foil. Meanwhile, stir together the honey, vinegar, tomato paste, chipotle and adobo sauce, and mustard, and season with salt and pepper to taste. Spoon the sauce over the pork. Serving Suggestions These steaks are delicious with roasted sweet potato wedges seasoned with salt, pepper, and a little chili powder. nutrition information (per serving): Size : based on six servings; Calories (kcal): 290; Fat (g): fat g 6; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 2; Protein (g): protein g 31; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 29; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 610; Cholesterol (mg): cholesterol mg 85; Fiber (g): fiber g 2;

CHIPOTLE-HONEY-GLAZED PORK

Steps:

• Preheat oven to 450°F.
• Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.

HONEY CHIPOTLE BARBECUE SAUCE

Steps:

• Combine all ingredients in a food processor and blend until very smooth, 1-2 minutes. Refrigerate.
• Sauce may become quite thick once refrigerated. Just heat for a few seconds in microwave.
• Recipe can be doubled or tripled and the level of chipotle pepper can be adjusted to suit personal preferences.