The Adaptable Feast by Ivy Manning

Author:Ivy Manning
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2010-08-16T04:00:00+00:00

1. In a small bowl, combine the chile powder, sweet and smoked paprikas, cumin, garlic, fennel seeds, sugar, salt, and pepper; set aside.

2. To make the barbecue sauce, in a blender or food processor combine the shallots, garlic, ketchup, 1 cup water, sesame oil, walnut oil, honey, mustard, and hot sauce. Blend until smooth; set aside.

3. Preheat the oven to 325 degrees F. Pat the pork dry with paper towels, sprinkle with ¼ cup of the spice rub, and rub into the meat. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches until browned on both sides. (Reduce the heat if the spice rub begins to burn.) Return all the meat to the Dutch oven, add the water, cover tightly with foil and a tight-fitting lid, and transfer to the oven. Bake until a fork inserted in the thickest piece of meat will easily twist it apart, 2½ hours. Halfway through the cooking, turn the meat over in the liquid.

4. VEGETARIAN: When the pork has been in the oven for 2 hours, line 2 rimmed baking sheets with parchment paper and spray with nonstick cooking spray. Toss the tofu with 1 cup of the barbecue sauce, spread evenly on 1 baking sheet, and sprinkle with remaining heaping tablespoon of spice rub. Place the baking sheet on the oven rack above the pork and bake for 30 minutes.

5. Remove the pork from the oven. Use tongs to transfer the pork to the other baking sheet; discard the cooking liquid. Slather the meat with 1 cup of the barbecue sauce. Keep the remaining barbecue sauce warm in a small saucepan over low heat. Return the baking sheet to the oven, increase the oven temperature to 400 degrees F, and bake both the pork and tofu until they are browned and crisp on the edges, about 30 minutes more.

6. VEGETARIAN: In a medium bowl, combine the tofu, any crusty bits on the baking sheet, and 1 cup of the warm barbecue sauce.

7. Use forks to pull the pork into shreds; discard any fat. Stir the pork into the remaining warm barbecue sauce.

8. Divide the pork and tofu among the hamburger buns and top each sandwich with about ½ cup of the slaw.

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