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Pulled Pork – Puerto Rican Style

#PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio -

Pulled Pork – Puerto Rican Style
by James Belardo

Cuban, Haitian and Puerto Rican recipes are similar due to Spanish influence but the individual islands still manage to be quite unique in their flavorings. Cilantro and annatto (anchiote) maybe used throughout Latin America but the way they are used in Puerto Rico is unique. Here’s out take on Pulled Pork, Puerto Rican Style!

Ingredients
2.5 lb Boston Butt, Shoulder Butt (pork)
Zio’s Brine – Puerto Rican Pork or chicken
Zio’s Adobo (try our homemade version)
Salt and Pepper – to taste
2-3 cloves garlic, crushed
2-3 tbsp olive oil
1/2 onion
1 can (28 oz) Plum Tomatoes, hand crushed (san marzano preferred)
1 cup water
2-3 bay leaves

Lump Coal BBQ Prep
Kamado Style Cookin’ 
4-6 chunks of applewood (soaked in warm water for 30-minutes)
1 bunch applewood chips (soaked in warm water for 30-minutes)
1 drip pan
Meat Prep 

1. Brine meat using Zio’s Brine – Puerto Rican Pork or chicken for 12-24 hours

2. Remove the meat from brine about an hour before cooking. Let the meat drain for about 10 minutes and then pat dry with paper towels.

#PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - small brined Boston Butt

3. Rub the meat with salt and Zio’s Adobo spice blend.

#PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - dry rub the brined Boston Butt

4. Using a mortar and pestle blend 2 cloves crushed garlic, 1/2 tsp salt, 1 tbsp Zio’s Adobo, juice from 1 lime and 2 tbsp olive oil  into a paste, rub onto meat and let sit for about 30-60 minutes.

#PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - prep wet rub #PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - run w/wet rub and let sit

5. Prep the pan, create a bed by using 1/2 onion., add a 28 oz. can of tomatoes (crush the tomatoes by hand), 1 cup water and a couple of bay leaves.

#PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - prep pan. 1/2 onion #PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - prep pan. Hand crushed tomatoes #PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - prep pan. 1c water #PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - prep pan. Bay leaves

6. Place the meat in the pan on the bed of onions.

#PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - as BBQ approaches temp, place meat on pan

Lump Coal BBQ Directions (about 1.5 hrs/lb)

Kamado Style Cookin’ 

1. Preheat the Kamado style BBQ to 225F-250F with heat deflector and grill in place
#PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - start yer engines (in this case #KamadoJoe)

2. When Kamado is up to temperature, remove grill and heat defector plate and throw some presoaked applewood chunks and chips directly on coals
#PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - add wood chips and chunks

3. Place the heat defector plate back into Kamado. Set the grill above the drip pan.

4. Place the pan with the meat onto grill, insert temperature probe and close lid, let temperature return to about 225F-250F, then stabilize.
#PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - place meat on BBQ and close lid!

5. Keep an eye on the temperature and after about an hour you may want to turn the meat. For the next few hours your shoud periodically baste and rotate… DO NOT do this too often, limit yourself to 30-45 minute intervals (or longer).
#PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - 1 hour in #PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - 2 hours in #PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - rotate #PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - 3 hours in #PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - 4 hours in #PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - remove after 4.5 hours in

6. Cook the meat until the internal temperature reaches about 195F, remove and cover the pan with foil, let rest in an oven for at least 30-60 minutes.
#PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - cover and let rest 30 min #PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio - add about 1c of tomato dropping sauce #PuertoRican #PulledPork #KamadoJoe #BBQ #homemade #CucinaDelloZio -

7. Remove, pull that pork and add some of the sauce from the pan.

Traditionally served with a creamy Cilantro sauce (Cilantro Crema) but we suggest using Zio’s Puerto Rican Chimichurri.

Serve on Italian Bread or buns (panini) 

Enjoy!

The Grape Gourmet
• health • wellness • culture • flavor •

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Written by Zio James

May 8, 2017 at 6:02 PM

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