Mongolian Pulled Pork Chalupas

Winter 2013

Executive chef Patrick Srock of Oak Pointe Country Club in Brighton, Mich., merges his Mongolian-style slow-roasted pulled pork with Latin American touches. 

2 white onions, peeled and quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
1 boneless pork butt or shoulder roast, 4 pounds
2/3 cup apple cider vinegar
4 teaspoons Worcestershire sauce
1 teaspoon red pepper flakes

1-1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
4 tablespoons five-spice powder
Crispy Won Ton Chalupas (recipe follows)
Cabbage Cilantro Topping (recipe follows)
Mandarin Pineapple Relish (recipe follows)
Lime Crème (recipe follows)

Preheat the oven to 300 degrees. Place onions in a large, heavy baking dish.

In a small bowl, combine brown sugar, paprika, salt, and pepper. Rub spices evenly over pork. Arrange pork over onions in the baking dish.

In a medium bowl, combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and five-spice. Drizzle vinegar mixture over pork. Cover and cook for 6 hours or until the thickest part registers to 170 degrees. Remove pork and onions, and drain. Chop or shred pork and chop onions.

To serve chalupas, top each fried won ton shell with meat and onions, Cilantro Cabbage Topping, Mandarin Pineapple Relish, and a drizzle of Lime Crème.

Yield: 6 servings

CRISPY WON TON CHALUPAS

1-2 cups canola oil
12-16 large Chinese won ton skins, fresh or frozen

Heat 2 to 3 inches of oil in a wok or large skillet to 325 to 350 degrees. The oil is hot enough when you start to see smoke or squiggly lines form in the oil.

Separate the won ton skins and drop each slowly into the hot oil. Fry the won tons until they turn golden brown. Flip them occasionally to cook evenly on both sides; this should take about 30-50 seconds, depending on oil temperature.

Carefully remove the golden won tons and place on a paper towel to drain. Note: The won tons will cook a few moments even after removed from the oil.

CILANTRO CABBAGE TOPPING

2-1/2 cups shredded green and purple cabbage (mixed)
1/2 cup cilantro, chopped

1/2 cup rice wine vinegar
1/4 cup sugar
salt and pepper 

In a large bowl, combine all ingredients and season with salt and pepper. Chill until ready to serve.

MANDARIN PINEAPPLE RELISH

1 can mandarin oranges, drained (16 ounces)
2 cups crushed pineapple
2 tablespoons diced red bell pepper
salt and pepper 

In a medium bowl, combine all ingredients. Chill until ready to serve.

LIME CRÈME

16 ounces sour cream
1 lime, juice and zest

salt and pepper

In a medium bowl or squirt bottle, mix ingredients. Season with salt and pepper. Keep refrigerated.

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