Cooking Instructions
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Step 1
Combine the
McCormick® Garlic Powder (6 g)
,
Chili Powder (3 g)
,
Ground Cumin (4 g)
,
Smoked Paprika (2 g)
,
Ground Coriander (as needed)
, and
Salt (10 g)
in a small bowl.
Step 2
Pat the
Pork Shoulder (1.8 kg)
dry with paper towels and trim the excess fat. Cut into two chunks. Using your fingers, generously rub the spices into the pork on all sides.
Step 3
Heat the
Vegetable Oil (15 mL)
in a large dutch or french oven (a heavy, oven-safe pot) over medium-high heat. When it's good and hot, put one of the chunks of pork shoulder in the center and allow it to brown.
Step 4
When the first side is browned, turn it over and brown the next side. Repeat the process until the entire piece of meat is browned. Transfer the meat to a plate while you brown the second chunk of meat.
Step 5
Juice the
Orange (1)
and
Lime (1)
. Chop the orange into small pieces.
Step 6
Turn up the heat to high and pour in the
Beer (355 mL)
,
Canned Fire Roasted Diced Tomatoes (395 g)
, orange and lime juices, 3 tablespoons of liquid from the chipotle peppers in adobo sauce,
Chipotle Peppers in Adobo Sauce (2)
and the chopped orange.
Step 7
Bring it to a low boil and then carefully return the meat to the pot. Pop the lid on and transfer it to the preheated oven. Let the meat braise for at least 2 hours and up to 3.
Step 8
When the meat is done, skim off any fat and shred the meat in the liquid. Keep warm.
Step 9
Prepare the
Polenta Grits (170 g)
according to the instructions on the package.
Step 10
When the polenta is very stiff, stir in the
Unsalted Butter (55 g)
and shredded
Sharp Cheddar Cheese (170 g)
.
Step 11
Spread the polenta into a large cookie sheet. Place in the fridge to cool for 45 minutes to 1 hour.
Step 12
Chop the
Fresh Cilantro (1 bunch)
. Slice the
Radishes (1 bunch)
. Thinly slice the
Red Onion (1/2)
.
Step 13
Peel and slice the
Cara Cara Orange (1)
into small segments.
Step 14
Toast the
Cumin Seeds (6 g)
over medium heat until fragrant, about 2-3 minutes.
Step 15
Juice and zest the
Lime (1)
. In a small bowl, whisk together the lime juice, zest, toasted cumin seeds and
Honey (20 g)
. Whisk in the
Grapeseed Oil (30 mL)
.
Step 16
Combine the orange segments, radishes, cilantro, and sliced red onion in a bowl. When you're ready to serve the bites, toss with the dressing.
Step 17
Slice the polenta grits into 3 inch squares.
Step 18
Melt the
Unsalted Butter (40 g)
in a griddle or heavy-bottomed large skillet over medium-high heat.
Step 19
Fry the polenta squares for 5 minutes. Don't disturb them while they brown!
Step 20
When they are nice and golden-brown, very gently flip them and fry the other side for another 5 minutes.
Step 21
Transfer to a plate to cool.
Step 22
Assemble the bites by placing a spoonful of pork on each bite. Garnish with a bit of the slaw and a sprinkle of coarse sea salt if desired. Serve warm or at room temperature.
