Chop up all the ingredients but the pork. Place all in a bowl, and whisk until smooth. Set aside
2. Begin preparing the meat by frist rinsing it, then trim any noticeable fat or grizzle. Butterfly the meat by gently slicing down the center of the meat. By using yyour fingers to press in the cut, you'll be able to tell when you're almost through. You'll end up with 2 thick pieces of meat connectect by about 1/4" in the cut.
3. Do the same with each of the side pieces of meat. Again, be very carefull that you don't cut all the way through. In order to get it to lay flat, you might have to cut through at the ends. Now you've got a thin piece of meat that will cook pretty fast. If you didn't do this, you would probably end up with a piece of meat that's black on the outside, and not fully cooked on the inside. This method also permits the marinade to get into more of the meat.
4. Place the meat in a plastic bag, pour the marinade in, and set it in the refrigerator. This can should marinade at least 4 hours, but no more than 24, becasue the ciric acid, and the vinegar will break done the meat and you'll loose texture.
The Next Day:
5. Get your grill started at a high temperature. While this is starting, take the meat out, let it drain, and set on a lipped platter to warm up a bit.
6. Place 1/2 of the marinade into a jar, saving the rest for the sauce. Add 1/4 cup vegetable oil, and 1 tablespoon of mustard. Put the lid on, and shake it well to blend it all up. The mustard will add very little flavor, but will help the oil to immulsify into the marinade.
7. When the grill is hot, Place the meat on the grill, being sure to flatten it out. Flip after the first side is cooked. One of the ways to tell this is that you'll notice the juices of the meat being pushed up to the top. Flip it, and baste with the basting sauce you've made. Cook another 5 minutes or so, flip and baste again. When cooked, take it off the grill, place on a rimmed plate, and cover with aluminum foil, and let it rest 5 - 10 minutes prior to slicing it.
Place the reserved marinade in a teflon fry pan and educe by 2/3. It should be quite thick when you draw a spoon across the bottom of the pan. If you taste it at this point, you'll notice that it's quite hot, spicy hot, Don't worry because your now going to add the sour cream and stir it in. The sour cream will add richness, and cut a lot of the heat. You can do this before you put the meat on the grill and then just reheat it when you're ready to serve.
9. To Serve:
Slice the meat in strips, and serve on a bed of rice. I always use chicken broth instead of water in my rice, but this time I used 1/2 chicken broth and 1/2 orange juice, to compliment the flavors in the meat.
10. For leftover ideas, check out: http://www.capnrons.com/R_M_OJ_Pork_Wraps.html
11. Butt Kickin' Blacken conatins neither salt nor sugar, and is available at www.capnrons.com
12. If you use another comercially available blackening seasoning becareful because they usually contain a lot of both salt and sugar. You might have to adjust this reecipe accordingly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (314g)|
|Recipe Makes: 6|
|Calories from Fat: 482 (74%)|
|Amt Per Serving||% DV|
|Total Fat 53.5g||71 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 107.8mg||33 %|
|Sodium 128mg||4 %|
|Potassium 760.6mg||20 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 10.2g|
|Protein 30.9g||44 %|
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Calories per serving: 653
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