Mestizo's pulled pork
BATON ROUGE - Jim Urdiales of Baton Rouge's Mestizo restaurant visited the kitchen on the set of Friday's News 2 at 4 to demonstrate a melt-in-your-mouth recipe for pulled pork that is sure to captivate with its tender goodness.
-2 onions, peeled and quartered
-1 whole pork butt (pork shoulder roast)
-Salt and freshly ground black pepper
-1 11-ounce can chipotle peppers in adobo sauce
-2 cans soda (Dr. Pepper is recommended mostly due to the 23 flavors mysterious flavors somehow contained within the beverage)
-4 packed tablespoons brown sugar
1.) Preheat the oven to 300 degrees (not Celsius because this destroys the kitchen).
2.) Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
3.) Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
4.) Remove the meat from the pot and shred completely. Finally, return the meat to the pot and keep it in the juice until you need it.
Jim's restaurant is a B.R. stand-out for its adventurous and varied menu where the chef never hesitates to put new spins on classic dishes. Be sure to check them out at 2323 S. Acadian Thruway.
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