The thought of a Boston Butt always guarantees a smile

It was a chilly weekend this past weekend so I went into comfort food mode and made bread and a slow cooked pork recipe and a pound cake. Grace diligently watched everything go into the pots and pans and waited with equal diligence for anything to fall on the floor so that she might offer an opinion on my progress. Drew and I both really liked the pork recipe, and I’ve gotten some good recipe suggestions from here in the past, so I thought I would throw this out, and as always, please feel free to share anything with me!

I got this from the January Issue of Cooking Light and made some modifications–some because I didn’t have the ingredients and some out of personal preference, so I’m putting the recipe up as I made it, but if you would like the original, you can get it here. The Cumin is largely what makes it southwestern, although much to my surprise, I was out of cumin as I started cooking and Drew and I were both in agreement that it seemed just fine without it. We’ll make it again soon and I’ll see what we were missing.

Southwestern Pork and Sweet Potatoes
(more or less) From Cooking Light

2 tablespoons ancho chile powder
1 teaspoon salt
1 teaspoon ground cumin (well…you know)
2 garlic cloves
1 small onion, peeled and quartered (about 7 ounces)
1 pickled jalapeño pepper, stemmed
1 small onion chopped
Olive oil
2 1/2 pounds boneless pork shoulder (Boston butt), trimmed (I think I used a 2.5 lb loin)
1 can on Guinness or other dark beer
1 (4-inch) cinnamon stick
3 cups (1-inch) cubed peeled sweet potato (about 1 pound)
1 can of tomato sauce

Place first 6 ingredients in a food processor; process 1 minute or until a thick paste forms.
Heat a large Dutch oven over medium-high heat. Coat bottom of pan with olive oil. Add pork to pan; cook 4 minutes, browning on all sides. Remove pork from pan.

Add chile mixture to pan; cook 2 minutes or until fragrant, stirring occasionally. Stir in beer and tomato sauce, scraping pan to loosen browned bits. Add pork and cinnamon; bring to a simmer. Cover, reduce heat, and simmer 2 hours or until pork is tender.

Remove pork from pan; shred into large pieces with 2 forks. Stir shredded pork, sweet potato and chopped onion in with the leftover sauce in the pan; cover and simmer for 20 minutes or until potato is tender. Discard cinnamon stick.

Yield: 8 servings (serving size: about 3/4 cup)

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