In this week’s 4PM Panic post, we’re celebrating the peak of Hatch Chile season! Heinen’s Grocery is hosting Hatch Chile Roasts through mid-September. Inspired by Heinen’s annual Hatch Chile celebration, last year we roasted chiles for our Hatch Chile & Pancetta Quiche. Today we’re using Hatch Chiles to flavor slow roasted pulled pork. We love it on brioche buns with avocado and slaw salad but it’s great in tacos, as a pizza topping, served with egg noodles or as a topping for nachos. Pair it with an iced cold ale and summer just keeps getting better. I know the kids have gone back to school but I’m in denial. It’s still summer!
Pulled pork couldn’t be easier to make. It takes time but little effort. It all starts with a peeled quartered onion and a piece of pork shoulder in a heavy pot. Add the rest of the ingredients, pop it in the oven at 300° for 6 hours and it is ready to enjoy.
Pulled Pork with Dr. Pepper and Hatch Peppers
- 1 whole Large sweet Onion
- 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
- Salt And Freshly Ground Black Pepper
- 3 Hatch Chile peppers cut in half and remove seeds.
- optional, if you like things a bit spicy and want to add a smokey flavor add 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
- 2 cans Dr. Pepper
- 2 generous Tablespoons Brown Sugar
- Preheat oven to 300 degrees.
- Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
- Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
- Add in the halved chile peppers. (and Chipotle peppers if using them, I always do!)
- Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
- Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another half hour, test again.
- Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Shred the onion and pepper pieces along with the meat. You can remove the large pepper pieces at this point if you prefer a more mild flavor.
- Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat, peppers and onions to the cooking liquid, and keep warm until ready to serve.
- Serve on brioche buns with baby lettuce or your favorite slaw, sliced avocado and my crazy good, put-it-on-everything, spicy sauce.
Mix together the following ingredients. It gets better as the flavors mingle. I usually make this first and let it set in the fridge while I make everything else.
- one cup sour cream
- 2 Tbs Hellmann’s Mayo
- juice of 1/2 lemon
- 1 large clove of garlic, grated finely
- 2-3 Tbs of Franks hot sauce (to taste)
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