That sounds really good, devilsknew, but spicy. I’m only slowly coming around on “spicy”.
Thanks for the recipe, though. I see it happening in my future at some point, when my boyfriend’s visiting or something. He loves spicy, and it really does look good.
I was pretty sure you didn’t mean the canning syrup. I’ve found, though, that a lot of pineapple juice for drinking has sugar added. I vastly prefer the unsweetened version.
Well, to tell you the truth, ancho chile is not very hot, and the guajillo is medium hot, but both are very flavorful, and their amounts here are pretty balanced for the volume. The chipotle is the hottest of them all, but it is also sweet, smoky, and vinegary (adobo). You can add lesser amounts of the chipotle to cut back on the spice, if you so desire. Then, with such a long, wet, simmer the heat of the chiles will also diminish during cooking. Overall, it is not a 4 alarm browburner, but it is “spicy”.
I use apple juice in my pork marinades, but they are mainly for grilling to help balance the smoky with some sweet.
Okay, devilsknew, you’ve convinced me. If I can find that stuff at the store tomorrow, I’m going to try that for Saturday.
Otherwise, I’ll do something else from the thread.
Well, to tell you the truth, the availability of the ancho and guajillo dried chiles depends a lot on where you live. For example, I’d have to go to a Mexican specialty store up here in the north- But in Florida, for example, I could go to a nearby Wal-Mart and get both chiles very cheaply and commonly off a rack. On the other hand, canned chipotle is available at nearly every supermarket or dollar store. So please, do not feel compelled to make the recipe just because I posted it, I was just writing a recipe that sounded good to me, and I have quite a tolerence for spice… it may not be your cup of tea, and it could mean you’d have to go out of your way.
It is also admittedly untested, and may need some final adjustments towards the end. For example, Chile Colorado is not usually made with dark beer, and it is usually adjusted with a bit of sweet and sour components… so it may require a touch of vinegar and perhaps a bit more sugar to adjust at the end, as well as salt and pepper.
Really, I’d encourage you to experiment and come up with your own “X”, that’s the real joy of cooking.
Oh, another easy thing to do is mix bbq sauce and orange juice 2:1 for about a cup total and add rosemary (substitution possibilities abound). This works for country ribs, as well. One thing you can also do is put the roast under the broiler for a couple of minutes before crocking it.