RECIPE: SLOW-ROASTED CHIPOTLE PORK

This Slow-Roasted Pork recipe is one of my favorite recipes for entertaining because you can do so much with it. You can serve it over creamy, cheesy grits or put it into tortillas with a squeeze of lime to make street tacos. Best of all, you can make it ahead and it is super inexpensive to feed a big crowd. Get my party plan for a DIY Taco Bar where guests have a variety of condiments and serve themselves. Set it and forget it... nothing easier for game day, tailgating, a Super Bowl party, or New Year's Day.

My Slow-Roasted Chipotle Pork is one of the most delicious and easiest recipes I have to feed a big crowd. You can also cook it in your slow cooker but I usually put mine in my cast-iron Dutch oven. (Photos by Arden Photography)

PREP TIME: 1 hour     COOK TIME: 3 1/2-4 hours depending on size

SLOW-ROASTED CHIPOTLE PORK

INGREDIENTS

 1 ½ tablespoons kosher salt

1 ½  tablespoons chipotle powder  **

1 pork shoulder roast (Boston Butt) about 3-1/2 -4 pounds

2 dozen small corn tortillas***

2 limes, cut into wedges

1/4 cup minced fresh cilantro, optional

DIRECTIONS:

Before you plan to cook the pork, take it out of the refrigerator for 15 minutes. In a small bowl, mix together kosher salt and chipotle powder and rub in into the pork, being sure to cover the entire surface of the meat with the mixture. Put the pork in heavy covered cooker, Dutch oven, or roasting pan. Allow it to sit for one hour before you put it in the oven.  

 Place in the oven. Turn the heat to 275 degrees.  Cook until the port falls apart when you press it with the back of a fork—approximately 3-1/2 to 4 hours or about an hour per pound.  Remove it from the oven and let it rest covered for 15 minutes. (Of course, you can also cook this in your Crock-Pot or slow cooker,)

For the tortillas: Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft (or heat them in the microwave covered with a damp paper towel).  Wrap them in a towel and place in a basket.  Transfer the pork to a large serving platter and use tongs or two forks to shred into chunks.  Add the lime wedges to the platter, place the cilantro in a small serving bowl and serve immediately, with the warm tortillas on the side.

To fill the tortillas, double them up so they don’t tear apart; place one on top of another on a plate, spoon some of the pork on top, squeeze a little lime juice over the pork, sprinkle some cilantro on top and fold in half.

 ** McCormick brand chipotle powder is what I use.  If you can’t find the powder, look for the whole dried chilies and grind them.  If you can’t find that, use the canned chipotles in adobo sauce and puree them in a blender.

 *** Tip: Get fresh, homemade tortillas at a favorite restaurant! Cheaper and better!

GET MY PARTY PLAN FOR A DIY TACO BAR!

RECIPE: HAM DELIGHTS, THE PERFECT LITTLE PARTY SANDWICHES

I first had ham delights back in the 80′s when my in-laws, Sam & Carolyn, made them for a Christmas party. These were always at their get-togethers and while I’m not 100% sure where the recipe originally came from, I am 100% sure I stole it from them. Or it was given to me but regardless, I will never forget the first time I had them. I’ve made my own adjustment to the spread and sometimes change up the cheese to make it more interesting. These little sandwiches make an appearance for many of my get-togethers… even all these years later. They are so simple and perfect for a party because you can make them in advance and they freeze well so you can make a big batch and have them anytime. I always double the recipe and put a few trays in the freezer for later. Keep this recipe handy for tailgating season, too. Add some spicy chili or tomato soup and your friends will be happy no matter what happens with the game.

HAM DELIGHTS

Difficulty: Easy    Category: Party Food

Prep Time: 35 minutes     Cook Time: 20 minutes

INGREDIENTS

3 trays Pepperidge Farms Party Rolls or any mini party rolls (in the bread aisle of the store)

1 pound ham, shredded (use leftover ham or deli ham of any kind)

1/2 pound Swiss cheese, finely grated

1/2 pound butter, softened

3 tablespoons prepared yellow mustard

1 small white or yellow onion

1 1/2 tablespoons poppy seeds

1 teaspoon Worcestershire

Salt and pepper

Dash cayenne pepper

DIRECTIONS

Preheat the oven to 400 F.

Prep the rolls by removing them from the tray. Using a serrated knife, slice through the middle so you have a top and a bottom half. Do not separate the individual rolls. Put the bottom back in the tray. Cover until later.

Next, grate the Swiss cheese if you did not buy the already grated kind.

Prep the ham by putting it into the food processor to shred it. Remove to a bowl.

Put the onion the food processor and finely chop. Add the butter, mustard, Worcestershire, S&P, cayenne, and the poppy seeds; whir until it is a spreadable consistency.

Leaving the bottom half of the rolls in the tray, spread the top and the bottom of the rolls with the mixture. Add a layer of ham and a layer of cheese. Put the top on. Dab a little butter here and there on top. Cover the entire tray with foil and wrap tightly. Bake until toasty and cheese melts…. about 20 minutes.

Slice the rolls with a serrated knife and serve warm.

If you want a decadent variation on this classic, try my ham and cheese in puff pastry. Flaky, buttery, divine! Get the recipe...

RECIPE: ONE POT SEAFOOD BOIL

No weekend plan? A seafood boil is a party in a pot! And it is the absolute easiest way to serve a big crowd. You can even dump the boil onto a table lined with brown paper and let everyone simply dig in.

A good boil starts with the freshest seafood. I think you can put just about any kind of shellfish in your pot---- so go to the market and get what is the freshest but in the Lowcountry of South Carolina, a boil is traditionally made with shrimp and clams. Or crab. And here in that part of the South- Old Bay Seasoning is a must. You can usually find it at the grocery or ask the guy at the fish counter. You can cook your boil on the stove, on the grill or over a fire.

ONE POT LOWCOUNTRY SEAFOOD BOIL

INGREDIENTS

5 pounds whole fresh shrimp (in the shell)

3 dozen small clams in shell-optional (make sure the shells are closed when you purchase!)

3 pounds smoked sausage

3 pounds small red potatoes, skin on-- cut them in half if they are large

3 large white onions, cut in quarters

5 pounds of fresh corn-on-the-cob cut into 4 inch pieces

1/2 stick butter

2 lemons, sliced

6 cloves garlic, finely minced

Old Bay seasoning to taste (add a little at a time)

1 bottle of your favorite beer (optional)

Salt & Pepper to taste

DIRECTIONS:

Put the potatoes and onion along with all of the seasonings (garlic, butter, lemon, too)  in a huge stockpot with enough water to cover and add  the beer. Put the lid on and simmer until almost done. Add corn and sausage and simmer until the corn is almost done. Add the shrimp and clams. Cook until the clams just open and  the shrimp turns pink. Don't keep cooking once your seafood is done--- it will get tough. I will often drain and transfer the boil to a large cooler to keep it hot for serving if I have a huge crowd.