CHERRY HOT PEPPER RECIPES RECIPES

Steps:

• Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
• When you’re ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
• Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

Steps:

• Remove meat from wrapper
• Inject cherry Dr Pepper into pork butt about every 2 inches.
• Generously apply Jeff's original rub to all sides of pork butt.
• Setup smoker for cooking at 225°F (107°C).
• Place pork butt into smoker fat cap down.
• When internal temperature of meat reaches 160°F (71°C), it can be wrapped in foil, if desired, to speed up the process.
• Let the internal temperature of the meat come to about 205°F (96°C) before calling it done.
• Let the meat cool uncovered on the counter for about an hour.
• Remove the bone from the meat and discard.
• Pull the meat apart into sections removing any clumps of fat as you go.
• Further pull the meat into smaller pieces discarding any fat or gristle that you find.
• Season the finished pulled pork again with Jeff's original rub and stir around to disperse.
• The pulled pork is now ready to use as you wish.