07 February 2014

Pulled pork with a touch of the exotic

I'm still working on the leftover braised pork shoulder from December (I froze it in 2-cup increments), and I'm ready for some good old fashioned pulled pork sandwiches.  Or maybe not, because actually, that sauce is like a melted candy bar with tomato in it.  I mean to say that I think it's too sweet.  I hate sweet BBQ sauce.  So instead, my tomato-based sauce is going to have some Indian flair to it.



Indian-spiced Pulled Pork Sandwiches

Serves 4-6

Sauce:
2 tablespoons vegetable oil
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon paprika
1 (15-ounce) can tomato sauce
1 cup water
¼ cup half and half
¼ cup raisins

Other ingredients:
2-3 cups pulled pork
chopped fresh cilantro
4-6 sandwich buns

Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala, cumin, and paprika and saute for 30 seconds. Stir in the tomato sauce, water, and raisins. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes. Stir in the half and half and 2-3 cups shredded pork or 1 lb. cooked ground turkey and season with chopped fresh cilantro if desired.  Serve on buns as open or closed sandwiches.