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| Slow-Roasted Pork with Grilled Pineapple & Chipotle Sauce |
| The first time Rick Bayless tasted tacos in Coyoacan, the tony Mexico City suburb, he was |
| hooked. A deft, dramatic cook shaved slices of marinated pork from a spit slowly turning in front of |
| a charcoal fire. Then he piled the slices into a steaming tortilla and crowned them with a slice of |
| grilled pineapple and smoky chipotle salsa. |
| 1 boneless pork shoulder or butt roast, 2 1/2 to 3 lb. |
| Salt and freshly ground pepper, to taste |
| 1 bottle Frontera Grilled Pineapple & Chipotle |
| 1 ripe pineapple, peeled, cored and cut |
| crosswise into 1/2-inch-thick slices |
| Vegetable or olive oil for grilling |
| Corn or flour tortillas, warmed just before serving |
| Season the pork generously with salt and pepper. Place it in a 1-gallon heavy-duty plastic bag |
| along with 1/3 cup of the grilling sauce and turn the pork gently to coat. Seal the bag and |
| refrigerate for at least 4 hours or as long as overnight. |
| Prepare a fire in a grill for indirect-heat cooking according to the manufacturer’s instructions and |
| bring the pork to room temperature. |
| Remove the pork from the marinade, transfer it to a disposable roasting pan and set on the grill. |
| Cover the grill and roast the pork over indirect heat, basting occasionally with the pan juices and |
| additional grilling sauce, until an instant-read thermometer inserted into the center of the meat |
| registers 180°F, 2 1/2 to 3 hours. Remove from the heat, cover loosely with aluminum foil and let |
| rest for 10 to 15 minutes. |
| Meanwhile, brush the pineapple lightly with oil and grill over medium heat, turning occasionally, |
| until lightly golden and tender, 2 to 3 minutes per side. |
| Carve the pork into thin slices. In a bowl, combine the pork with 3 to 4 Tbs. of the grilling sauce, |
| toss to mix well and transfer to a platter. Cut the pineapple into large chunks and arrange |
| alongside the pork. Serve immediately with the tortillas and remaining sauce alongside. Serves 6. |
| Rick Bayless, Chef, Frontera Grill and Topolobampo, Chicago. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated