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    Chipotle Pork Sandwiches with Plum and Onion Ketchup

    Recipe Introduction

    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


    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. Makes 6-8 servings.

    7. 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.

    8. To serve, gently reheat on stovetop or in microwave oven before using.

    9. Makes 8 servings.

    Final Comments

    Serving Ideas: Serve with Albuquerque Corn.




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