Distributors
Ingredients
1 teaspoon dried chipotle flakes
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
2 tablespoons Cumin
1 tablespoon Lime Zest
2 tablespoons kosher salt
1 tablespoon toasted cumin seeds
4-5 lbs Pork butt, cubed Large
1 cup fresh mango puree
2 cloves garlic, chopped
1 medium yellow onion, copped
¼ cup apple cider vinegar
½ cup tomato sauce
2 tablespoons light brown sugar
Handful of fresh sage, chopped
vegetable oil
Method
Mix together spices and rub all over pork butt pieces, set aside, Blend together remaining ingredients (Light brown sugar too) in a blender until smooth. In a got and lightly greased cast iron pan over high heat, sear the pork butt pieces on each side until a brown sear us present. Place pork butt pieces and blended sauce in a crock pot on low, about 3 to 4 hours. Pull meat apart and mix with the remaining sauce. Serve on rolls or buns.
From the Crespo Organic Kitchen. Recipes © Ger-Nis Culinary & Herb Center.
