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CARLA HALL Spicy Peanut Pulled Pork

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Thai & Southern tastes collide in this delicious Spicy Peanut Pulled Pork!

1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons dried mint
2 limes (zest and juice)
1 pork shoulder (boneless, 3-4 pounds, excess fat trimmed)
1/4 cup peanut butter
1/4 cup dark brown sugar
1/4 cup soy sauce
1/2 cup white or rice wine vinegar
1 bottle beer (12 oz)
1 cup water
1 jalapeno (cut in half lengthwise)
1 bunch scallions (end removed, roughly chopped, plus more to garnish)
2 cloves garlic (smashed)
1 cup pickled jalapenos (to garnish)
1 cup fresh cilantro (leaves, to garnish)
peanuts (roasted and salted, roughly chopped, to serve)
1 head bibb lettuce (leaves separated, to serve)

In a small bowl, add the salt, pepper, cumin, mint and lime zest, and stir to combine. Dry the pork shoulder well with paper towels. Rub seasoning all over pork shoulder and place in a slow cooker.
In a medium bowl, mix to combine the peanut butter, brown sugar, soy sauce and vinegar. Add the mixture to the slow cooker along with the beer, juice of 2 limes, water, jalapeno, scallions and garlic. Cook for 5 to 6 hours, until the pork shreds easily with a fork.
Remove the jalapeno and garlic cloves, and discard. Skim excess fat off the top, if necessary. Using 2 forks, shred the pork apart. Stir to combine the meat and the sauce.
Serve pulled pork in a bibb lettuce cup with pickled jalapenos, fresh cilantro, peanuts and scallions.
Helpful Tip: serve pulled pork on a slider bun instead!

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