Mexican BBQ Fusion

Chipotles are jalapeno peppers that have been smoked. If you go to your segregated, "Hispanic Foods" section in your local supermarket you can find small cans of Chipotles in Adobo sauce. I wanted to incorporate the flavors of classic smokey barbecue with Mexican carnitas and came up with Chipotle BBQ Pork.



You need:
-1 small can of Chipotle Peppers in Adobo
-1 Pork Rump Roast
-1 Garlic Clove
-Cumin, Cayenne Pepper, Salt, Pepper
-Butter/ Olive Oil

Start by halving the rump roast and seasoning it with your spices. Sear it on all sides in butter and olive oil. Place the pieces into a pot of cold water and bring it to a boil with 1 smashed garlic glove. Open the can of chipotles and chop them into mirepoix pieces, then place them into the water with the pork. Boil the pork until it starts to separate on the edges, about 20-minutes. Remove the pork pieces, let them cool, then shred with a fork and your fingers, removing the fat. Place the shredded pieces back in the chipotle stock. The chipotle stock mixture should continue to boil until it becomes saucy.

I put the pork into tortillas and made some awesome quesadillas. With a dollop of crema mexicana to cool your mouth this dish is a knee smacking good time.