This dish has a story behind it. I am like Mozart in that I can compose an entire symphony of flavor in my head, this recipe came to me in a vision. People have been hounding me for it for months. On St. Patrick’s day I decided that every person that came down to the hot tub would get a dollop of chocolate raspberry pulled pork and a little bun of squaw bread.
That look on a person’s face when they are trying something that tastes so good and something they never thought existed, when epiphany flashes across their face, like I just explained some cosmic mystery, that is what I life for.
- 5 lb. of country style ribs.
- one of those rounds of mexican chocolate
- a cup or more of whiskey
- ground chipotle pepper a goodly portion
- 1 – 2 bags of raspberries depending on how seedy you want it to be
- a splash of apple cider vinegar
- chicken broth or water
- I used a mexican spice blend that had anise, cloves, bay leaves, and coriander seed, it can have ancho but you want most of the pepper flavor coming from the chipotle.
- You might need to add more sugar I suggest maple syrup or coconut nectar
- Salt is one of those things you can always add later but you can never remove once you have over salted add it towards the end, and always put a little under what you believe appropriate.
Slow cook between 7 and 12 hours. Now what I did is I put it in the freezer when it was done cooking until the fat congealed and then I picked it out. That way you have all the flavor and none of the guilt.
I served it with a soft little dark squaw bread but you can experiment with the bread. It can be paired with a red or dark wine or your choice of ale.
Heat it back up before you are ready to serve it and taste it one last time to be sure that your food art is expressing your wild impulsive exotic erotic self and multiple people are going to have wild sex because of tasting this intoxicating ambrosia.
“Alchemy started in the kitchen.”