Slow Roasted Pork with Grilled Pineapple & Chipotle Sauce

  Posted on March 23, 2012  by Leslie Blythe  No comments

 The first time Rick Bayless tasted tacos in Coyoacan, the tony Mexico City suburb, he was hooked. A deft, dramatic cook shaved slices of marinated pork from a spit slowly turning in front of a charcoal fire. Then he piled the slices into a steaming tortilla and crowned them with a slice of grilled pineapple and smoky chipotle salsa.

Slow Roasted Pork with Grilled Pineapple & Chipotle Sauce

1 boneless pork shoulder or butt roast, 2½ to 3 lb
Salt and freshly ground pepper, to taste
1 bottle Frontera Grilled Pineapple & Chipotle Grilling Sauce
1 ripe pineapple, peeled, cored and cut crosswise into ½-inch-thick slices
Vegetable or olive oil for grilling
Corn or flour tortillas, warmed just before serving

Season the pork generously with salt and pepper. Place it in a 1-gallon heavy-duty plastic bag along with 1/3 cup of the grilling sauce and turn the pork gently to coat. Seal the bag and refrigerate for at least 4 hours or as long as overnight.

Prepare a fire in a grill for indirect-heat cooking according to the manufacturer’s instructions and bring the pork to room temperature.

Remove the pork from the marinade, transfer it to a disposable roasting pan and set on the grill. Cover the grill and roast the pork over indirect heat, basting occasionally with the pan juices and additional grilling sauce, until an instant-read thermometer inserted into the center of the meat registers 180°F, 2 1/2 to 3 hours. Remove from the heat, cover loosely with aluminum foil and let rest for 10 to 15 minutes.

Meanwhile, brush the pineapple lightly with oil and grill over medium heat, turning occasionally, until lightly golden and tender, 2 to 3 minutes per side.

Carve the pork into thin slices. In a bowl, combine the pork with 3 to 4 Tbs. of the grilling sauce, toss to mix well and transfer to a platter. Cut the pineapple into large chunks and arrange alongside the pork. Serve immediately with the tortillas and remaining sauce alongside.
Rick Bayless, Chef, Frontera Grill and Topolobampo, Chicago