Chipotle Pork Sandwiches with Plum and Onion Ketchup
Thursday, September 14, 2000 in the Daytona Beach News-Journal
List of Ingredients
- 2 1/2 pounds boneless pork loin roast
- 2 teaspoons ground cumin
- 1 Tablespoon pureed chipotle peppers in adobo sauce
- 2 teaspoons kosher salt
- 2 teaspoons red wine vinegar
- 1 Tablespoon sugar
- Plum and Onion Ketchup
- 1 Tablespoon vegetable oil
- 6-8 Kaiser rolls
- Plum and Onion Ketchup:
- 1 Tablespoon canola oil
- 2-3 Tablespoons pureed chipotle peppers in adobo sauce
- 2 large onions
- 2 large dark-skin plums
- 3/4 teaspoons kosher salt
- 1/3 cup ketchup
- Reserved pan juices
- 1/3 cup packed dark brown sugar
- For pork, position rack in center of oven. Line shallow roasting pan with foil, extending 3-4 inches beyond edge of pan. Position roast (rinsed, blotted dry with paper towels) in prepared pan.
- In bowl, combine chipotle peppers, sugar, vegetable oil, ground cumin, kosher salt and red wine vinegar. Brush mixture over surface of pork. Let rest at room temperature for 1 hour.
- Heat oven to 350 degrees. Roast uncovered for 1 hour. After 1 hour, pull foil lining around roast to prevent it from drying out. It's OK if it's not airtight. Roast until instant-read thermometer inserted into center of pork registers about 180 degrees. Remove from oven.
- Pour off pan juices in foil into small bowl; skim and reserve for ketchup (recipe below). Cool pork, still wrapped in foil, on rack. When cool, refrigerate overnight or as long as 2 days. To serve, cut pork into thin slices, stack, wrap in foil and warm in 250-degree oven for 18-20 minutes. Also, wrap rolls in foil and warm in oven with pork for 7 minutes.
- Smear insides of warm buns with about 1/3 cup warm plum and onion ketchup for each. Add sliced pork; cut sandwich in half, place on platter and serve.
- Makes 6-8 servings.
- For ketchup, in 10-inch nonstick skillet over medium high heat, heat oil. When hot, add onions (halved, thinly sliced, about 4 cups) and plums (pitted, sliced, about 2 cups). Cook, covered, stirring occasionally, until plums disintegrate, about 10 minutes. Add ketchup, brown sugar, chipotle (start with 2 tablespoons chipotle puree), salt and reserved pan juices from roast pork. Stir well. Bring to simmer; cook, uncovered, until hot, about 5 minutes. Taste and adjust seasoning and chipotle puree. Can be made several days ahead and refrigerated.
- To serve, gently reheat on stovetop or in microwave oven before using.
- Makes 8 servings.
Serving Ideas: Serve with Albuquerque Corn.