Chipotle-Apricot Pork Shoulder Chimichanga with apple fennel slaw and tangerine relish

Submitted by Rick Waters, Executive Chef, The Peachtree Club, Atlanta

by C&RB Staff (editor@clubandresortbusiness.com)
February 2007
 

Amt Ingredient
4 lbs pork shoulder
1/2 cup light rum
1/4 cup lime juice
2 tbsp chopped fresh cilantro
1 tbsp minced garlic
2 star anise
1 cup fresh orange juice
2 medium onions, sliced

For the chipotle apricot glaze
Amt Ingredient
2 cups marmalade
2 chipotle peppers in adobe sauce, or to taste
(combine in food processor)

For the fennel slaw
Amt Ingredient
2 tbsp cider vinegar
1/3 cup mayonnaise
1/2 tsp black pepper (or to taste)
1/2 tsp lemon zest
1/2 cup golden raisins
1 cup sliced Granny Smith apples
1 1/2 lbs fennel, sliced thin on mandolin
(Combine fennel, apples and raisins. Make dressing with remaining ingredients and coat. Let stand in cooler for at least one hour, to allow flavors to marry.)

For the tangerine relish
Amt Ingredient
2 seedless tangerines, peeled and separated
2 tbsp diced red pepper
2 tbsp diced red onion
2 tbsp diced jalapeno pepper
2 tbsp fresh lime juice
salt and pepper to taste

Procedure:
• Combine all ingredients except onions and pour over pork; marinate overnight in cooler.
• Pour off marinade and rub with kosher salt and fresh cracked pepper.
• Place sliced onions in bottom of Dutch oven; put pork in middle of onions and pour in half of marinade.
• Place Dutch oven in 400-degree oven, covered, for 10 minutes, then reduce heat to 200 degrees.
• Slowly braise pork, basting with remaining half of marinade for 4 to 5 hours, or until pork is falling apart and tender.
• Remove pork and allow to cool; pull apart with two forks. Toss pork with chipotle apricot glaze. Put generous amount of pork in the middle of a 10-inch flout tortilla; wrap and secure with toothpicks.
• Fry chimichanga in 350-degree fryer until golden brown.
• To plate, place slaw in the middle of the plate, cut chimichanga in half on the bias and stand over slaw; top with relish.