I think Jon and I are obsessed with pork butt. Maybe it is because we can get it pretty cheap at the Hungarian butcher, or maybe it’s because there are so many things you can do with it. Either way, I feel like we constantly have this huge hunk of pork in our fridge. This summer, our main use for the pork butt has been pulled pork. When we smoked the pork butt on the grill a few weeks ago, we decided we should use the pork a few different ways because we had so much of it. As usual it was the two of us stuck with a 6-lb piece of meat and we needed to figure out a few ways to prepare it so that it wouldn’t go to waste by the time we were sick of eating it.
Corn has been so sweet and fresh this summer that we thought it would be a great thing to pair with the pulled pork. I’ve been wanting to make cornbread, and we thought it would be fun to do in a skillet over the grill. We were really happy with how the cornbread turned out – it was so perfectly browned we actually laughed when I took it out of the pan because we’d never cooked cornbread on a grill before and expected a little more of a disaster. The Humita corn pudding is a recipe I’ve made in past summers that I thought was so simple, you wish you’d thought of it yourself. It’s moist and delicious and surprisingly sweet and savory at the same time. Finally, we wanted to make our own barbecue sauce. Adding peaches was an idea we had because I’ve been buying them nonstop, but haven’t done anything interesting with them except eat them plain (which is probably the best way to eat them, considering how incredible they have been this summer). All together, the pulled pork, cornbread, humita and peach flavors were succulent and tasted like the quintessential summer barbecue.
For the Pulled Pork:
(See Pulled Pork Technique Post)
For the Humita:
(Adapted from Francis Mallman’s Seven Fires)
4 ears of corn, shucked
1 tbsp butter
1 tbsp extra virgin olive oil
½ c yellow onion, diced
¼ c whole milk
1 c fresh basil
1 tsp crushed red pepper flakes
Salt and pepper
1. Using a box cheese grater, grate the corn kernels onto a cutting board or into a bowl. With the back of your knife, rub the corn cob to get out all of the remaining juices.
2. In a saucepan, melt butter and olive oil and sweat onion until translucent without adding color. Add corn and juices and cook until softened and sweet.
3. Add the milk gradually, allowing the corn to absorb it with each addition before adding more. Simmer slowly for another 10 minutes until the mixture is sweet and thick.
4. Remove from heat and add basil, red pepper flakes, salt and pepper.
1 c cornmeal
1 c flour
¼ c sugar
1 tbsp baking powder
¼ tsp cayenne
1 c whole milk
4 tbsp butter
¼ c ricotta
¼ c sour cream
2 tbsp honey
1 lemon, zested
1 c fresh corn kernels, blanched
1 blistered jalapeno pepper
Salt and pepper
1. Set a pot of water to boil to blanch corn. Shuck corn and cook in boiling water for 5 minutes, then shock in an ice bath to stop cooking. When corn is cooled, cut off 1 cup worth of kernels.
2. Coat the jalapeno pepper with oil and salt. On a grill or open flame, blister the pepper until its outsides are blackened and the pepper has softened. Remove seeds and peel. Chop and reserve.
3. Whisk together cornmeal, flour, sugar, baking powder and cayenne.
4. Combine milk and eggs. Mix in ricotta, sour cream, honey, diced pepper and corn kernels. Add to dry mixture.
5. Meanwhile, melt 3 tbsp butter in a small saucepan and zest lemon into melted butter. Mix into batter.
6. In a cast iron skillet, melt 1 tbsp butter. Pour batter into skillet and cover with foil. Cook over a low flame on the grill, 25-30 minutes, until a cake tester inserted into the center of the bread comes out clean. Use a large plate to invert cornbread out of the skillet.
1 whole peach, diced
½ yellow onion, diced
2 cloves garlic, made into a paste
1 tbsp maple syrup
3 tbsp apple cider vinegar
1 tbsp whiskey
3 tbsp butter
1 tbsp grain mustard
1 tbsp Dijon mustard
Salt and pepper
- Melt butter in a pan and sweat onion and garlic until translucent, without adding color.
- Add peaches and cook until softened, 1-2 minutes. Deglaze with whiskey and reduce until au sec. Add vinegar and cook 1 minute.
- Add mustard and maple syrup, mix well to combine and remove from heat. Season to taste with salt and pepper.
- Pour sauce into a fine mesh strainer and push through using a wooden spoon to remove lumps.
© 2010 Jonathan Meter and Jessica Hertle