Pulled Pork With Bing Cherry Chipotle Pepper Chutney Recipe

ingredients

4 pounds pork butt roast

Rub for Pork
8 tablespoons chili powder
4 tablespoons brown sugar
2 tablespoons garlic powder
1 tablespoon onion powder
2 tablespoons salt
4 tablespoons cracked black pepper
1 tablespoon cumin powder

Dried Cherry and Chipotle Pepper Chutney
1 head roasted garlic
1 large onion, chopped
1 cup brown sugar, packed
2 cups orange juice
3/4 cup rice vinegar
3/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 1/2 cups dried Bing cherries
1 cup golden raisins
2 minced chipotle peppers in adobo sauce
1/2 teaspoon cinnamon

directions

For Pork: Combine all rub ingredients and rub on the meat that has been dried with a paper towel. Cover well.

Wrap roast in foil and place in the oven at 250 degrees F. for 6 to 7 hours. The meat will be very tender and can be pulled with 2 forks at that time.

Serve on small onion buns with Bing Cherry Chutney.

For Dried Cherry and Chipotle Pepper Chutney: Cut top from garlic and drizzle with 1 tablespoon oil. Wrap in heavy foil and bake at 350 degrees F. for about 1 hour. This can be made several days in advance.

Peel garlic and put in a large, heavy saucepan. Add the remaining ingredients. Simmer for 2 or 3 hours until dark and rich in color. Keep adding orange juice if the chutney seems dry.

This will keep for 1 month in the refrigerator. Serve with pork, chicken or beef.

nutrition data

Nutritional data has not been calculated yet.