Saturday, 29 November 2008

Royal Foodie Joust - Honey Glazed Pulled Pork on a Coffee and Cumin Flatbread with Black Peppercorn Sauce

Hey, this marks my 200th post! Time flies, doesn't it? I have had so much fun and learned so much with all of the wonderful foodies out there. You guys are the best teachers a gal could have. I look forward to even more fun, friendship and challenge in the years to come.

Speaking of time.. (like my segue?)... It is time once again for the Royal Foodie Joust.

Last month the illustrious winner was eatingclubvancouver and they chose Coffee, Black Peppercorns and Honey as the theme ingredients for the December 1st joust.

Difficult, but not impossible. My submission is Honey Glazed Pulled Pork on Coffee and Cumin Flatbread with a Black Peppercorn Sauce. Yeah, this is going to take a while to type.

Honey Glazed Pulled Pork
In the slow cooker (med/large)
2 large onions, sliced
6 jalapenos, sliced
4 lb pork shoulder blade roast
6 cloves garlic
Salt and pepper
2 cups water
2 tbsp honey

Line the bottom of the slow cooker with the onion and jalapeno. Pour in water.
Stud the top of pork with the garlic, making incisions if you need to.
Rub pork with honey and sprinkle on salt and pepper.
Place in slow cooker and cook on high for about 5 hours or low for 8. (Check for doneness - 160 on an instant read thermometer)
Remove and let stand, covered, until cool enough to handle. Leave onions and juices in the slow cooker.
Shred pork with two forks and add back to slow cooker.

Add -
Juice of 2 limes
Salt and pepper to taste
3 cloves garlic, minced
3 tbsp honey
1 tsp coriander powder

Cover and cook on low for another 1/2 hour or until heated through.

Coffee and Cumin Flatbread - Adapted from Company's Coming
2 cups all purpose flour
1/2 tsp salt
2 tsp cumin seeds
cool coffee (1/2 - 3/4 cup)
Melted butter
Mix together with just enough coffee to make a stiff dough. Wrap and let rest 30 minutes.
Divide into 8 equal pieces. Preheat a cast iron grill pan. Roll out and grill on each side until starting to brown. Brush with melted butter.

Black Peppercorn Sauce
1 cup beef broth
2 tbsp black peppercorns
1/2 cup white wine
juice of 1/2 lime
splash of cream
salt to taste
In a small pot, combine beef broth, peppercorns, white wine and lime juice. Reduce to taste - at least by half. Add cream and some salt, continue to cook until impossibly delicious. Serve.
Garnish with lime and sliced green onions.
The dish was really tasty - I did realize when I was trying to take a picture of it that everything was the same colour. This is a bit of a sin in the kitchen and certainly not good for food photography! Believe me, it tasted better than it looks. I especially liked the coffee and cumin bread, I might sub coffee for water in bread more often.