Pork Recipes

Chef Paul Kirk's

Kansas City

Baron of Barbecue

Pork Recipes ...

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BARBECUED PORK, POSOLE* and CHILIE STEW

1 1/2 cup Posole (about 1/2 pound), golden, or white hominy

1 1/2 cups onions, chopped

4 cloves fresh garlic, minced

1 large ancho chile

2 quarts cold water

3 pounds barbecued pork butt, chopped

2 teaspoons sea salt

1 teaspoon coarse ground black pepper

3 medium poblano chilies

Posole and hominy are both forms of corn, Posole is dry and hominy as most of us know it is usually canned and has it hulls removed. Posole must be soaked over night in cold water so plan accordingly.

Add the hominy, onions and garlic to a saucepot and cover with water. Bring to a boil. Reduce heat and simmer until the onions are soft. Add the pork and simmer.

While the onion mixture is cooking, toast the ancho chile over medium heat in a small skillet, until blistered and pliable, about 2 minutes per side. Rinse the chile and discard the stem and seeds. Mince the chile and add to the onion mixture. Add water as needed.

Roast the poblano chilies over a flame until they are charred. Place them in a bowl and cover tightly with plastic wrap or lid. Let steam 5 to 10 minutes. Remove the charred skins, seeds and stems and mince. Add the poblanos to the pork mixture and season with the salt and pepper. Garnish with a lime wedge.

Here is a Cuban sauce that goes well with all kinds of pork and it’s not too bad with pulled pork.

Smoked Calypso Pork Loin

1-5 pound pork loin

"Calypso Rub"

1 tablespoon brown sugar

1 tablespoon garlic salt

1 tablespoon lemon pepper

1 teaspoon ground ginger

1 teaspoon cayenne

1/2 teaspoon allspice

1/2-teaspoon ground clove

1/4 teaspoon ground nutmeg

1/4 teaspoon powdered bay leaf

"Calypso Mop and Glaze"

2 cups chicken stock, divided

1 cup dark rum, divided

1/2 cup dark brown sugar

1/4 cup fresh lime juice, divided

1 teaspoon ground allspice, divided

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons cornstarch

1 tablespoon cold water

Combine the brown sugar, garlic salt, lemon pepper, ginger, cayenne, allspice, clove, nutmeg and bay leaf in a bowl and blend well.

Score the fat side of the pork loin, using a diamond pattern. Season the loin all over with the rub. Rub the mixture into the scored surface of the pork loin.

Place on a covered grill for about 3 hours or until cooked to the doneness you desire 140 F. to 165 F. Basting every 15 minutes after the pork loin cooks about 1 1/2 hours.

Place 1/2 of the stock, rum, brown sugar, lime-juice and allspice in a bowl and a saucepan, blending well. Use the bowl mixture as your baste. When the pork loin is about done, the last 30 minutes, add the left over baste or mop to the saucepan. Add the salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes. Make a paste with the cornstarch and cold water. Add to the simmering mixture, stirring with a wire whisk. Cook until thickened.

Glaze the pork loin with the mixture and cook about 10 minutes and repeat as desired.

Serves 8.

Enjoy.

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