Molé Pulled Pork with Roasted Brussels Sprouts topped with Cocoa Nibs BBQ Sauce
Recipes by Chef Wayne Johnson of Eat Seattle, offering chef led classes and tours www.eatseattletours.com
Chocolate Cocoa Nibs BBQ Sauce
Makes approximately 8 cups
4 cups Ketchup
2 cups indi chocolate cacao nibs, fine chopped
6 Tbsp Honey
¼ cup Brown Sugar
¼ cup Apple Cider Vinegar
1 cup Worcestershire Sauce
¼ cup Red Hot Sauce, Franks
¼ cup Mustard, Dijon
3 Tbsp Chili, powder
1 Tbsp Garlic, powder
2 tsp Onion, powder
In a food processor put all ingredients except cocoa nibs and blend until to smooth.
Pressure Cooker Molé Pulled Pork
3 Tbsp Brown sugar, light, packed
4 Tbsp indi Molé Spice Rub
1 tsp paprika, smoked
1 tsp cinnamon, ground
2 Tbsp Salt
2 tsp pepper
4 lbs pork roast, boneless, trimmed and cut crosswise into 4 pieces
Combine sugar, paprika, molé spice rub, cinnamon1 tsp. salt, and 1/2 tsp. pepper, rub mixture evenly over pork.
Lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 45 minutes, adjusting heat as needed to maintain high pressure.
Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
Roasted Brussels Sprouts
1 lb Brussels sprout, trimmed
2 Tbsp Olive oil, extra-virgin
1 Tbsp indi BBQ Rub
¼ tsp Salt, kosher
1/8 tsp Black Pepper, fresh ground
Preheat oven to 350 degrees.
Cut off the ends of the Brussels, using your fingers, peel away the leaves from the sprouts.
Place the leaves on a parchment lined baking sheet, sprinkle with the oil, BBQ Rub, salt and pepper, toss to combine.
Bake for 10 minutes, lightly move the leaves in the pan. Reduce heat to 250 degrees and bake for 10 more minutes or until the leaves are crispy.