Smoked Pork Shoulder with Radish, Anaheim Chile and Roasted Corn Salad
July 19, 2011 11:10AM
Aboard the Gaztro-Wagon, pork shoulder comes wrapped in warm flatbread. (Scott Stewart~Sun-Times)
Updated: May 9, 2012 10:31AM
MAKES 15 SERVINGS
Applewood chips for smoking 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon white peppercorns 1 tablespoon achiote paste 1 tablespoon garlic powder 1 tablespoon onion powder ¼ teaspoon chipotle or other chile powder 1 (5-pound) boneless pork shoulder 1 tablespoon olive oil Salt and pepper SALAD 4 ears corn 1 bunch radishes, shaved or finely sliced 3 Anaheim chiles, seeded and cut into thin rings 1 small bunch cilantro, chopped 2 tablespoons freshly squeezed lime juice 2 tablespoons olive oil Naan for serving
Preheat oven to 300 degrees.
In saute pan set to medium-high, toast coriander seeds, cumin seeds and peppercorns just until fragrant, about 30 seconds. Allow to cool. Grind in blender or coffee grinder and combine with achiote paste and garlic, onion and chipotle powders.
Rub pork shoulder with olive oil. Season with salt and pepper and generously coat with spice mixture.
Drain wood chips and place in packet made of aluminum foil. Puncture it a few times with fork.
Place meat in large roasting pan in center rack of oven, and position packet of wood chips on rack beneath. Roast, uncovered, for 6 hours, or until meat is fall-apart tender.
Meanwhile, preheat grill to medium-high. Roast corn in husks for 20 minutes, turning every 5 minutes. When corn is cool enough to handle, remove husks and cut kernels from cobs. In large bowl, combine corn with radishes, peppers, cilantro, lime juice and oil and toss to coat. Season with salt and pepper to taste.
When ready to serve, pull meat apart with two forks. Serve meat with salad and naan for sandwich-making.
Adapted from Matt Maroni,
Gaztro-Wagon
Nutrition facts per serving: 245 calories, 8 g fat, 2 g saturated fat, 91 mg cholesterol, 6 g carbohydrates, 1 g sugars, 35 g protein, 219 mg sodium, 1 g fiber
