EMIL PETERSON

by EMIL PETERSON
(CEBU CITY, PHILIPPINES)

Pulled Chilli Pork

• 3 pounds boneless pork loin, trimmed of excess fat and cut into 2-inch cubes


• 1 red onion, chopped


• 1 teaspoon minced garlic


• 2 red bell peppers (capsicums), seeded and chopped


• 2 tablespoons dark brown sugar


• 2 tablespoons chili powder


• 2 tablespoons ground cumin


• 3 tablespoons cilantro (coriander), chopped, optional


• 28 ounces canned diced tomatoes with juice


• 10 ounces canned diced tomatoes and green chilies


• 4 tablespoons honey


• 1/2 cup bourbon, optional


• 15 ounces black beans, rinsed and drained


• 15 ounces kidney beans, rinsed and drained


• Salt and pepper

Season the pork heavily with salt and pepper and brown in batches in a large, heavy non-stick pot coated with non-stick cooking spray over medium heat.

Remove the pork from the pot and set aside.

In the same pot, coated with non-stick cooking spray, sauté the onion, garlic, and bell pepper until tender, about 7 minutes.

Add the brown sugar, chili powder, cumin, and cilantro.

Add the pork back to the pot along with both cans of tomatoes, honey, coffee, and bourbon.

Let simmer, covered, on low heat for 2 to 3 hours or, until the pork is juicy and buttery soft.

After 2 hours, add the beans, stir well, and continue cooking until the meat pulls into shreds.

Using a fork shred some of the pork while it's still in the pot.

Makes 12 Cups
Servings: 12
Diabetic Exchanges:
3 lean meat, 1 starch, 2 vegetable.