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Apple Chipotle Pork

This recipe was provided by Chef Vishwa Mohan from AMS Food Services
Yield:   50 servings
Serving Size:   250 mL
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Ingredients

  • 5 kg Pork butt
  • 125 ml canola oil
  • 50 g (40 ml) salt, kosher*
  • 12 g (25 ml) black pepper, ground
  • 60 g (100 ml) Garlic, whole peeled
  • 1 bunch Cilantro
  • 2.5 L Apple juice, Tetra pack
  • 2 tins (495 ml) Chipotle in adobo sauce
  • 63 g (120 ml) Onion, chopped
  • 300 g (750 ml) Celery, chopped
  • 300 g (750 ml) Carrot, chopped

*if using table salt, reduce to 30 ml

Method

Step 1

Marinate the pork butt with salt and pepper.

Step 2

Heat the oil in a frying pan and hard sear the butt from all sides.

Step 3

Place the pork butt in the braising pan and add all the remaining ingredients.

Step 4

Cover with tin foil. Braise in oven at 300 °F for 6 hours. Alternately, cook on high in Instant Pressure Cooker for 1 hour and allow natural release**. Cool it overnight in the liquid.

Step 5

Remove the pork butt from the liquid and shred.

Step 6

Strain the liquid and reduce to half. Incorporate back in pork as needed to keep it moist.

 

** natural release means to let pressure inside Instant Pot to come down on its own, without pressing a button. This can take  10-30 mins.

HACCP

Cook pork until internal temperature reaches 71° C for a minimum of 15 secs.

Cooling: cool to 4° C within the next 4 hours.  If not achieved, throw out.

 

Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.

Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.

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