foodwineclick

This recipe is adapted from one in Molly Stevens’ excellent book: All About Braising. If you are a dutch oven, braising, winter cooking fan, this is a book that should be in your collection.  I adapted the recipe for the ceramic grill and a pork loin roast in lieu of country style ribs. You can use my version indoors by broiling the veggies, searing the pork on the stovetop, and using the dutch oven (with lid) in your oven. You’ll miss out on playing with fire and some of the smoky flavor.  However, the chipotle peppers provide plenty of smoky flavor, you may not even miss it.

Ingredients

• 3 lb. pork loin roast
• 1 lb. vine ripened tomatoes
• 1 whole red pepper
• 3 garlic cloves, whole
• 2-3 dried chipotle peppers
• 1 tsp cumin seeds, freshly ground
• 1 tsp dried oregano
• 1/4 tsp ground cloves
• 1.5 Tbsp cider vinegar
• 1 tsp sugar
• 2 Tbsp extra virgin olive oil (EVOO)
• 1 large onion, chopped finely
• Cilantro garnish

Instructions

• Wearing gloves, remove the stem and cut the dried peppers lengthwise, remove the seeds. Soak the dried chipotle peppers in enough hot water to cover.
• Pre-heat your ceramic grill for 400° F direct heat as measured at the dome. Place the grates in a lower position
• Sear the outside of the tomatoes, red pepper and whole cloves of garlic.  Rotate the veggies often to soften the skins of the tomatoes and peppers, and to lightly cook the garlic cloves. The tomatoes and garlic only take about 5 minutes, the red pepper may take a bit more. Remove from the grill and place the dutch oven inside
• Add 1 Tbsp EVOO to the dutch oven and brown the onions
• Pour off the onions, and add 1 Tbsp EVOO to the dutch oven
• Sear the pork roast well on all sides, about 5 minutes per side. Remove and set aside.
• Remove the dutch oven.
• Add wood chips or pieces for smoking. I used apple wood.
• Set the grill for indirect heating by installing the deflector plates
• Aim for 350° F for the dome temperature of the grill
• Immediately after grilling, place the red pepper in a ziploc bag and seal it. After a few minutes it will be easy to peel. Go ahead and peel the pepper, and remove seeds and core.
• Peel and core the tomatoes, reserving the flesh and liquid
• Peel the garlic cloves, or squeeze the soft flesh out.
• Grind the spices
• Drain the chipotle peppers
• In a food processor or blender, blend the onions, tomatoes, red pepper, garlic, spices, chipotle peppers, apple cider vinegar, and sugar if needed.
• Place the sauce in the dutch oven, place the pork roast in the sauce in the dutch oven. Note: the sauce won’t cover the pork, this is braising.
• Place the dutch oven on the grill, leaving the dutch oven lid off. You want access to the smoke, and the ceramic grill environment is plenty moist.
• Cook the pork, turning occasionally, to an internal temperature of 165° F. Mine took between 2-3 hours.
• Serve with mashed potatoes and roasted carrots
• The sauce is quite spicy, you’ll want a wine that pairs well with pork and spice. An off-dry Riesling is perfect!