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      Good Life, Good Food: Pulled pork and grilled corn on the cob

      Chef Bud Andersen can be seen on the Panhandle's Number 1 morning show, Daybreak, each Monday morning


      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for pulled pork and grilled corn on the cob.




      Pulled Pork w/Black Pepper Vinegar sauce




      Ingredients
      1 C McCormick Ancho Chile powder

      1/3 C McCormick Smoked Paprika

      3 Tblsp McCormick Dried Oregano

      3 Tblsp McCormick ground coriander

      3 Tblsp McCormick ground mustard

      1 Tblsp McCormick ground cumin

      ½ Tblsp McCormick Cayenne pepper

      1 Tblsp McCormick ground black pepper

      1 Tblsp kosher salt

      6 lbs pork shoulder or pork butt



      Black Vinegar Sauce
      ¼ C rice wine vinegar

      2 Tblspn Dijon mustard

      2 tsp honey

      ½ tsp McCormick coarse ground pepper

      ½ C + 2 Tblsp extra virgin olive oil



      Directions
      In a bowl add all the dry ingredients and mix thoroughly to create your rub. Lay pork, fat side down, on a cutting board and cut into 5 x 5 pieces or a bit larger rub thoroughly covering all of the pieces generously with the rub. Cover with film and refrigerate for 4 to 7 hours. Remove from cooler and let set until at room temperature. On a medium high grill, place the pork pieces and sear on all sides. Remove from the grill and place pieces in a baking dish. Fill dish 1 inch from the top with warm water and cover with film and foil. Place in a 250 degree oven, and slow cook for 2-4 hours (depending on the size of the pork) until meat can be forked apart. Fork the pork apart. While the pork is slow cooking, add all the black vinegar sauce ingredients to your blender or food processor, blend until emulsified. Add water if sauce is too thick. Set aside. Place pork on a bun or in a tortilla and top with black vinegar sauce and sweet videlia onion for a light flavorful summer meal.





      Grilled Corn with Asiago cheese





      Ingredients
      4 ea corn on the cob in the husk

      2 Tbspn unsalted butter, room temperature (slightly softened)

      4 Tbspn grated asiago cheese, or a romano cheese blend

      ¼ tspn kosher salt



      Directions
      Pull the husk back on the corn and remove as much of the silk as possible. You can soak the corn in cold water if you want, but it is not necessary. Place the corn on a medium high heated grill. The corn is basically going to steam in its own husk.


      While the corn is grilling, soften the butter and put cheese on a plate big enough to roll the ears of corn on.


      Pull husk back from grilled corn and coat corn with butter. Roll corn in the grated asiago while ear of corn is still warm. It forms a fabulous creamy butter and cheese crust that burst when you take a bite!




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