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Pioneer Day Cooking with Harmons


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Honey Chipotle Pork Sliders
Ingredients:
3-4 lb. pork shoulder or butt
3 tablespoons cumin
3 tablespoons paprika
2 tablespoons coriander
1 white onion, rough chop
5-6 garlic cloves
1 cup honey
2 tablespoon honey wine vinegar
1 tablespoon Chipotle paste (made from Chipotle peppers in adobe, puree to make a paste)
Slider buns
Shredded cabbage

Directions:
1.Prepare Pork Butt/Shoulder by rubbing with cumin,
paprika, coriander and salt.
2.Place in slow cooker or oven safe roasting pan.
3.Add diced onion on top.
4.Cover and cook on low for 5-6 hours in slow cooker or 3-4 hours in 325 degree oven
5.Remove from oven and allow to cool in juices.
Can store in refrigerator for up to 5 days.
6.When ready to serve, shred meat into bite size piece.
7.In medium mixing bowl combine honey, honey wine vinegar and chipotle paste.
8.Toss pork and coat with honey mixture.
9.Heat sauté pan to medium high heat.
10.Coat pan with oil.
11.Add pork and crisp outside edges quickly.
12.Serve with toasted bun with avocado cumin aioli (recipe below) and fresh shredded cabbage.

Avocado Cumin Aioli
Ingredients:
1 cup mayonnaise
1 tablespoon cumin
2 teaspoons paprika
1/2-1 avocado, smashed
1 lime, juice & zest

Directions:
1.Combine all ingredients in food processor and pulse until smooth.
2.Season with salt and pepper.

Roasted Corn With Cilantro Butter Cotija
Ingredients:
4 corn cobs, roasted or grilled
½ Pasilla pepper, roasted
½ Red pepper, roasted
1 tablespoon garlic, minced
1 tablespoon shallot, thinly sliced
¾ cup cotija cheese
1 teaspoon, cumin
1-2 tablespoons cilantro butter

Directions:
1.Grill corn on grill or open fire.
Cool and cut from cob.
2.Sauté garlic and shallot on med heat for 2 minutes.
3.Add corn, cumin and roasted peppers, continue to cook for 3 minutes.
4.Swirl in cilantro butter.
5.Add cheese crumble and serve.

Watermelon Sorbet
Simple Syrup Ingredients:
3 cups water
1 cup corn syrup
4 cups sugar

Directions:
1.In large saucepan combine ingredients.
2.Over medium-high heat bring mixture to a boil.
3.Wash down the sides of saucepan with pastry brush.
4.Boil for 5 minutes.
5.Remove from heat, cover and allow to sit for 5 minutes.
6.Store at room temperature until ready to use.

Watermelon Sorbet Ingredients:
3 cups watermelon, pureed and strained
1 cup tamarillo
½ cup water
1 ¼ simple syrup

Directions:
1.In small saucepan cook tamarillo and ¼ cup water for 10 minutes. Blend and strain.
2.Puree watermelon, tamarillo and water together until smooth.
3.Strain through fine sieve. You should have about 2 cups of puree.
4.Combine puree with simple syrup.
5.Chill completely.
6.Add mixture to ice cream maker and churn according to manufacturer instructions.
Serve or Freeze immediately until hardened

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