May 21, 2012

Debbie Does da Butt

My sister-in-law, Deb, is quite an accomplished cook.  I love going over for dinner because she likes to experiment.  Plus she has awesome hookers.  Mary and Sandy, her best buds, are usually around when we are.  I usually just grab a glass of wine, sit back and watch the three of them tinker and chop, prep and simmer, mix and measure – in complete tandem with one another.  It’s like watching a six-armed witch concoct a spellbinding potion. 

They’re mes. mer. iz. ing.

Deb had spotted a recipe in Columbia Cosmopolitan Magazine she wanted to test drive from Momo’s Bistro, a local favorite here. 

And of course, it was amazeballs.

Hats off to Momo’s Bistro and Debbie for rocking out this awesome recipe.

Momo's Bistro's Pulled Pork with Chipotle Blueberry Barbecue Sauce
Pulled Pork
1/2 cup brown sugar
1/2 cup salt
1/2 cup chili powder
3 tablespoons celery salt
2 tablespoons ground black pepper
2 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons ground cumin
1 tablespoon cayenne pepper
1 bone-in pork butt
1 quart chicken stock

Mix all spices. Score the fat cap of the pork butt. Rub pork with spice rub and place in a deep roasting pan with chicken stock. Cover tightly with aluminum foil and place in a preheated 350 degree oven for 6 hours. Remove from oven, uncover and allow to cool for 20 minutes. Pull pork from the bone to your desired consistency.

*Deb cooked her butt on a roasting rack and uncovered it the last hour of the cooking time to develop a nice bark and to crisp up the fat a bit.  I recommend doing this as well.

Chipotle Blueberry Sauce
2 whole chipotle peppers
1 quart orange juice
1 4-ounce can tomato paste
1 pound frozen or fresh blueberries
1/4 cup cider vinegar
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

After you put the pork butt in the oven, begin making barbecue sauce. Combine all ingredients in a saucepot and place on low to medium heat uncovered. The sauce will cook and reduce slightly while pork is cooking; by the time pork is cooled enough to pull, the sauce will be perfect.

*In hindsight, I prolly would have substituted 1 ounce of the tomato paste with 1-2 tablespoons of the adobo sauce that the chipotles came in.

Deb and her hookers Mary and Sandy (from right to left)
Actually... now that I think about it... I think I'd decided I might refer to them as madams because they're high-roller bosslady types that have their sh!t together. They're no regular hookers.


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1 comment:

Kim and Julie (Sunflower Supper Club) said...

This looks just delicious. I make a Cherry Chipotle BBQ sauce, and I'm looking forward to trying this combo. Thanks for sharing at the Weekend Potluck. Have a great holiday weekend!
~Kim

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