Slow-Roasted Chile-Crusted Pork
Serves 12 to 14.
Note: To reduce cooking time, ask the butcher for 2 smaller roasts — a 4- to 5-pound roast will cook to tenderness in about 6 hours. From JeanMarie Brownson.
• 1/4 c. packed dark brown sugar
• 3 tbsp. dark chili powder
• 3 tbsp. smoked paprika
• 2 tbsp. dried onion flakes
• 1 1/2 tbsp. garlic powder
• 1 1/2 tsp. salt
• 1 1/2 tsp. coarsely ground black pepper
• 1 tsp. dry mustard
• 1 bone-in pork butt shoulder roast, about 9 pounds, with a generous layer of fat (see Note)
• 2 c. chicken broth or water
Directions
Mix sugar, chili powder, paprika, onion flakes, garlic powder, salt, pepper and dry mustard in a small bowl. (Spice rub can be made up to a week in advance; recipe makes a generous 1 cup; you'll need about 3/4 cup for the pork.)
Have a deep roasting pan with a wire rack ready. Pat pork roast dry. Use a very sharp knife to cut 4 (1/2-inch deep) slits evenly spaced on both sides of the roast. Set roast on the rack in the pan, fat side down. Coat heavily with some of the spice rub. Turn roast fat side up. Coat sides and top with the spice rub. Roast can be refrigerated, uncovered, up to several hours or overnight.
Heat oven to 250 degrees. If necessary, remove roast from refrigerator while the oven heats. When the oven is hot, place the pan with the pork on the oven rack. Carefully pour 2 cups water into the pan (but not on the roast). Roast until a meat thermometer registers 170 degrees and a fork inserted in several spots is easily removed, 10 to 11 hours. (Add more water to the pan as needed.)
Transfer the roast to a cutting board. Allow the meat to rest, tented with foil, about 20 minutes. Set the roasting pan over medium heat; stir in chicken broth. Heat to a boil; cook to reduce the juices slightly. Season to taste with salt and some of the remaining spice rub if desired.
Use a sharp carving knife, or an electric knife, to very thinly slice the pork. Sprinkle the slices lightly with salt. Serve hot, drizzled with some of the pan juices.
Nutrition information per each of 14 servings:
Calories224Fat9 gSodium343 mg
Carbohydrates5 gSaturated fat3 gTotal sugars3 g
Protein29 gCholesterol90 mgDietary fiber1 g
Creamy Mashed Potatoes
Serves 12.
Note: From JeanMarie Brownson.
• 2 lb. medium-size golden potatoes, scrubbed, peeled, cut into 2-in. chunks
• 2 lb. small russet potatoes, scrubbed, peeled, cut into 2-in. chunks
• 6 garlic cloves, peeled, roughly chopped
• 1 tbsp. salt
• 1 1/4 c. half-and-half
• 1/2 c. (1 stick) unsalted butter, softened
• Chopped fresh chives
Directions
Put potatoes into a large deep pot; add water to cover the potatoes by at least 1 inch. Add garlic and salt. Heat to a boil over high heat. Reduce heat to low; loosely cover the pot. Cook at a gentle simmer until the potatoes are fork-tender, about 20 minutes. Drain well; return to the hot pot.
Make a well in the center of the potatoes; add the half-and-half and butter to the well. Set the pot over very low heat. Use a potato masher to mash everything together until the potatoes are smooth and creamy. Taste and adjust the seasoning for salt. Remove from heat. Cover with parchment paper set directly on the surface of the potatoes, then cover with the lid. Potatoes will stay hot for up to 30 minutes. Adjust with a little more half-and-half and butter if they get too thick. Garnish with chives.
Nutrition information per serving:
Calories227Fat10 gSodium605 mg
Carbohydrates31 gSaturated fat6 gTotal sugars2 g
Protein3 gCholesterol29 mgDietary fiber3 g
Creamy Tricolor Slaw
Serves 12 to 14.
Note: To save time and knife work, you can use store-bought shredded cabbage; just be sure to buy a brand that is very finely shredded for tender slaw. You'll need 30 to 36 ounces shredded cabbage for 12 to 14 servings. From JeanMarie Brownson.
• 1 medium-size head green cabbage, cored (see Note)
• 1/2 small head red cabbage, cored
• 2 large carrots, trimmed, peeled
• 1 (16 oz.) jar mayonnaise
• 1/4 c. half-and-half
• 1 1/2 tbsp. cider vinegar
• 1 tsp. salt, plus more to taste
• 1/2 tsp. paprika (smoked or sweet)
Directions
Use a mandoline or a very sharp slicing knife and a cutting board to slice both cabbages as thinly as possible. Discard any large tough cabbage ribs. You'll have 12 to 14 cups. Use a vegetable peeler to thinly shave the carrots into pieces about 2 inches long.
Put the mayonnaise, half-and-half, vinegar, 1 teaspoon salt and the paprika into a large bowl; mix well. Add the cabbages and carrots. Toss to coat the cabbage well with the dressing. Taste and season with more salt if desired. Refrigerate at least 1 hour or up to 2 days. Serve very cold.
Nutrition information per each of 14 servings:
Calories256Fat25 gSodium403 mg
Carbohydrates7 gSaturated fat5 gTotal sugars4 g
Protein2 gCholesterol15 mgDietary fiber3 g
