Photography by T. Mike Fletcher
Pineapple Chutney
1 1/2 cups fresh pineapple, diced fairly small 1/4 cup packed brown sugar 3/4 cup red pepper, diced fairly small 2 teaspoons fresh ginger, finely chopped 2 tablespoons vinegar 1/4 teaspoon salt 1/4 teaspoon cayenne pepper
Combine all in a small saucepan; bring to a boil. Reduce the heat and simmer until most of the liquid is gone. Set aside. Cool to room temperature.
Chipotle Mayonnaise
3/4 cup mayonnaise 1 large can chipotle in adobe sauce 1 teaspoon adobe sauce from can
Chop chipotle very, very fine. Combine all. Set aside; refrigerate for long storage.
2 pounds pulled pork, no sauce 12 buns
Chef’s note: The pineapple chutney with ginger and red pepper accents the pulled pork perfectly. I used to make brioche slider rolls and roasted the pulled pork. However, there are great items that can be purchased to speed this up. Using Kings Bread slider rolls is a good substitute for the brioche rolls. Also, the pulled pork can be purchased, just make sure it is not in sauce. That leaves the pineapple chutney and the chipotle mayonnaise. How easy is that?
By Helen Fletcher, The Ardent Cook
