Our exchange student, Rasmus is from Denmark and he told me that they eat a lot of pork and that he loves it. Cody and I ate pork occasionally, but since Rasmus likes it so much I have been trying to have it more often.
I love pulled pork, I really like it super spicy with some sweetness mixed in. Cody really does not like it spicy, so I came up with this recipe that really is the best of both worlds. You can serve it with rolls to make sliders, tortillas and have tacos or as a main dish and serve it with potatoes and veggies. We had it in tortillas and I served it with a fresh fruit salad. The recipe is simple and the leftovers are wonderful.
Sweet and Spicy Pulled Pork
1 pork loin (Mine was 4 pounds)
1 big onion sliced in about 1 inch slices
5 cloves of garlic smashed
1/2 tsp sea salt
1/2 tsp black pepper
1 Tbs adobo powder
2 cans of ginger ale
1 bottle of Honey Chipotle BBQ sauce (or sweet and spicy)
1/4 cup of flour
Preheat your oven to 350. In a dutch oven cover the bottom with the onions and garlic and put the pork fat side up on top of them. Sprinkle the spices on top of the pork and pour the ginger ale around the meat. Pour the entire bottle of BBQ sauce on top of the pork and cover with the lid. Put in the oven for 1 1/2-2 hours or until your thermometer reads at least 145 when inserted into the center. Remove the pork from the pan and set on a cutting board. Ladle out about a cup of the juice from the pan and put it in a bowl, whisk in the flour until there are no lumps. Pour the flour mixture into the pan and whisk it all together to thicken it. Shred the pork on a cutting board and move it to a serving platter. Pour the gravy over the pork and serve. If your gravy is not thick enough, whisk in more flour 1 Tbs at a time until it reaches the desired thickness. Enjoy!