The Berkshires Cookbook by Jane Barton Griffith

Author:Jane Barton Griffith
Language: eng
Format: epub
ISBN: 9781493016556
Publisher: Globe Pequot Press

Pulled Pork with Roasted Tomatillo Salsa

SERVES 6

According to Michael Durante, a former dairy-farm apprentice at Cricket Creek Farm, the results of this recipe rely almost entirely on the quality of your pork. He advises that you purchase a pork butt or shoulder roast with a nice thick layer of fat on one side. Also, Mike suggests you look fora source of pork from hogs raised in a pasture and fed a diet of rich fats. Think: whey, milk, nuts, seeds. The pork will usually have a visible yellow tinge and produce a more flavorful result. Good-quality meat will make or break this recipe, according to Mike. The pigs at Cricket Creek Farm are fed this rich diet, producing just the right type of fat needed. Many farms in the Berkshires and Pioneer Valley are allowing pigs to free-range and eat all sorts of good stuff to make them healthy and tasty.

For the pork:

1 pork butt, about ½ pound per person

Salt

Butter or lard

For the salsa:

5 medium tomatillos

Spicy chile peppers such as 2–3 small jalapeños, poblanos, or habaneros (or a combination, to taste)

2–3 cloves peeled garlic

1 medium onion

Cilantro, to taste

Juice of 1 lime

Salt

To prepare pork: Salt the pork butt thoroughly and allow it to come to room temperature. In a heavy-bottom pan, like a castiron pan, sear the pork butt on all sides in butter or lard. Remove from pan and slow cook, in either an electric crock pot on low or in a dutch oven in the oven at 250°F, for at least an hour per pound or until you can break the roast apart easily with a fork. If there is a good layer of fat the roast should not dry out, but add a little water to the pot if it seems to be drying.

To prepare salsa: Roast the tomatillos, chiles, and garlic under a broiler. When charred, allow to cool then peel off the burnt pieces. Put all ingredients in a food processor and blend till smooth, or leave a bit chunky, depending on your taste.

To serve: Serve pork warm on tortillas with warm tomatillo salsa.

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