Visit Mohegan Sun where the Chef Koza prepares Pacer’s Clubhouse Pulled Pork Chubbie.
Pacer’s Clubhouse Pulled Pork Chubbie
Bone -in whole pork butt – approx. 11-12 lbs
20 garlic cloves, peeled
6 fresh rosemary sprigs – about 5” each
2lbs. of carrots
5 large white onions
1 bunch of celery stalks
2 cups of chicken stock
For the Seasoned Flour:
3 cups of all-purpose flour
4 tablespoons of kosher salt
2 tablespoons of ground black pepper
2 teaspoons of ground cumin
2 tablespoons of ground chipotle pepper
1 tablespoon of smoked salt
1. Turn on your grill to high heat.
2. Remove pork butt from packaging and rinse under cold water. Once rinsed, pat completely dry.
3. Randomly pierce pork butt with ½” incisions using a sharp boning knife, going down until you tap the bone. Pierce the pork in about 6 different spots.
4. Place one or two whole garlic cloves inside each incision on the pork and place one whole sprig of rosemary inside that same incision so that both the garlic and rosemary are absorbed into the pork butt.
5. In a mixing bowl, place all of the seasoned flour ingredients and blend well.
6. Carefully coat the entire pork butt with the seasoned flour and then tap off any excess flour back into the bowl. Make sure the garlic and rosemary do not fall out of the incisions during this process.
7. Using the pre- heated grill, place halved, peeled white onions, celery stalks and lengthwise cut carrots onto the grill to quickly attain a char on the vegetables. Once charred, remove the vegetables and let cool. You can now shut off the grill (remember to shut off the gas too).
8. Using a turkey fryer or a small fryolator, pre-heat the oil to 350°F. Once hot, carefully place the whole pork butt into the heated oil and par-fry for approx. 6-8 minutes or until a light golden color is achieved. Carefully remove the pork from the oil and place in a roasting pan twice the size of the pork butt.
9. Add the char grilled vegetables and chicken stock to the pan.
10. Cover the pan with foil and place it in a pre-heated 350°F oven and cook, covered for 3 hours. Remove foil and continue cooking for an additional 2 hours or until the pork starts to pull away with a fork.
Remove the pan from the oven and let it sit for 10 minutes. Using two large forks, carefully start to pull the pork into shreds, removing the bone once reached, and place the meat back into the cooking