From: Chef/owner Mark E. Smith, The Tortilla Press, Collingswood, NJ. This recipe won first prize in the 2006 Peanut Advisory Board Recipe Contest. Yield: 8 large sandwiches.
4 lb. pork butt, bone-in
1 onion, rough cut
3 stalks celery, rough cut
5 garlic cloves
as needed, New Mexico dried chiles
to taste, salt and black pepper
as needed, water
Green Mango Slaw:
2 green mangos, peeled
½ cucumber, peeled and seeded
2 Tbsp. peanuts, dry-roasted, salted
3 Thai bird chiles, chopped
2 garlic cloves, fresh
3 Tbsp. granulated sugar
3 Tbsp. fish sauce
3 Tbsp. lime juice
Chipotle Peanut BBQ Sauce:
2 ¼ cups prepared barbecue sauce
1 ¼ cup peanut butter, creamy
3 fl. oz. soy sauce
2 Tbsp. rice wine vinegar
4 chipotles in adobo, chopped fine
2 Tbsp. honey
Chipotle Peanut BBQ Pork:
1 recipe barbecue pork (see above)
½ recipe Chipotle Peanut BBQ
Sauce (see above)
1 cup cooking liquid
8 bolillo rolls
2 cups green mango slaw
as needed for garnish, dry-roasted,
salted peanuts, chopped
For BBQ Pork: Heat a large saute pan. Remove seeds from chiles and quickly toast dry chiles. Set aside for later use.
Season outside of pork liberally with salt and pepper. Heat a heavy roasting pan large enough to hold the pork and liquid. Sear outside of the pork on all sides. Once browned, remove the pork and add onion, celery, garlic and chiles. Add water and deglaze pan. Place pork back into the pan and cover 1/2 way up with water. Cover pan and roast in a 350 degree oven for 3 hours, or until the pork pulls away from the bone. Cool the pork in the liquid. When cooled enough to handle, remove pork from the bone and pull into chunks. Remove fat from the top of the cooking liquid and reserve. Cool 1 cup. Shelf life: 1 day, refrigerated.
For Green Mango Slaw: Mull the peanuts, chiles, garlic and sugar into a paste with a mortar and pestle. Add fish sauce and lime juice and stir into a sauce. Julienne the green mango and cucumber on a mandolin. Combine the ingredients in a stainless steel bowl and mix well. Allow it to sit for 15 minutes to marinate before serving. Shelf life: 1 day, refrigerated.
For Chipotle Peanut BBQ Sauce: Combine all ingredients in a bowl and mix thoroughly. Shelf life: 3 days.
Chipotle Peanut BBQ Pork: Place all ingredients in a saucepot over medium heat. Cook until pork shreds, adding more BBQ sauce as needed. Shelf life: 4 hours, hot.
For Service: Per sandwich, open the roll and spread 1/4 cup the slaw evenly over the bottom of the roll. Add 8 oz. of Chipotle Peanut BBQ pork and top with extra ounce of the sauce. Sprinkle a pinch of the peanuts on top of the BBQ and place top on the sandwich.
PEANUT ADVISORY BOARD