I feel bad for American food. Its reputation has slowly eroded over the past 10 years or so, thanks to tear-jerking documentaries like Food, Inc. and shocking media blowouts from the political left. We’ve convinced the world that McDonald’s sucks, that corn is unhealthy, and that spinach is actually trying to kill you. In short, eating in the States has become a disgustingly dangerous game.
It wasn’t always like this.
Once upon a time, Americans ate real food that tasted good. In fact they still do, but the mass media chooses to focus on stories that are more exciting. Stories that are more likely to engage their viewers and increase their television ratings. Nobody cares about Aunt Jenny’s shrimp and grits anymore. We know they’re good, but we can’t taste them through the screen and there’s no way in hell we’re going to spend 2 hours trying to recreate her magic. We want fat kids and fast-food scandals. That’s entertainment.
Today’s recipe is an attempt to acknowledge a truly American dish, one that’s been passed down from generation to generation in the southeast corner of our wretched nation: Carolina pulled pork. There’s a million different recipes and variations for this barbecue classic, and a continuous family feud over which is best. They usually contain some combination of smoked pork, sweet bbq sauce, and a creamy coleslaw dressing between two buns. I’ve never been west of Utah, so I have absolutely no jurisdiction for deciding which version is best or more authentic than the others.
With that said, here’s my Carolina-inspired pulled pork taco. Slow-roasted pork butt with a crisp apple-jicama coleslaw and guajillo barbecue sauce. Pair with a fat glass of Zinfandel and as many family members as possible.
This is true happiness. This is American food.
Pulled Pork:
2 pounds pork butt (or shoulder)
2 garlic cloves, diced
1 onion, chopped
4 dried guajillo chilies, chopped
4 dried chilies de arbol, chopped
1 tsp smoked salt (or kosher)
1/2 cup brown sugar
6 cups Dr. Pepper soda
Directions: Combine first 5 ingredients in a slow cooker or Crock Pot. Sprinkle with salt and brown sugar, then pour soda all over the meat. Cook for 8-10 hours on low setting. Shred meat with a large fork or other utensil suitable for shredding.
Apple Jicama Coleslaw:
4 apples, diced
1 medium jicama, peeled/diced
1/2 cup cilantro leaves, chopped
1 tbsp minced ginger root
juice of 2 limes
2 tbsp apple cider vinegar
1/4 cup extra-virgin olive oil
1/4 cup brown sugar
Directions: Combine all ingredients in a large bowl. Mix well and refrigerate for 30 minutes before serving.
Guajillo Barbecue Sauce:
8 dried guajillo chilies
6 tomatoes
1 onion
2 garlic cloves
2 limes
1 cup brown sugar
1/4 cup vinegar
1/2 cup brewed coffee
1 tsp salt
Directions: Tear the ends off chilies. Toast in a hot pan for 1-2 minutes on each side, until puffy. Submerge chilies in very hot (but not boiling) water and soak for 30 minutes. Combine all ingredients in a blender or food processor and blend until smooth. Return to pan and bring to boil. Reduce heat and simmer for 15-20 minutes, until thick.
