Smoked Pork Cheeks Recipe

Directions

1. 1

   Prepare rub and season the pork cheeks

   Pat pork cheeks dry. In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, 2 tsp smoked paprika, and 1 tsp garlic powder. Rub the mixture evenly over all surfaces of the pork cheeks. Drizzle with 2 tbsp olive oil to help the rub adhere. Let rest 15–20 minutes to let flavors penetrate.

2. 2

   Smoke the pork cheeks

   Preheat your smoker to 225°F (107°C). Place the seasoned pork cheeks in a single layer and smoke until the surface develops a light bark and the internal temperature reaches about 150–155°F (65–68°C), typically 2 hours. Remove and reserve the meat; keep warm.

3. 3

   Make cascabel chile sauce

   Meanwhile, rehydrate 6 cascabel chiles in hot water for 15–20 minutes. Drain and set aside. In a medium saucepan, sauté 0.5 onion (half an onion) and 4 garlic cloves in 1–2 tbsp oil until translucent. Stir in 2 tbsp tomato paste and cook 1–2 minutes. Add the rehydrated chiles, 2 cups stock, 2 tbsp apple cider vinegar, 1 tsp dried oregano, 1 tbsp brown sugar, and 1 bay leaf. Simmer 15–20 minutes, then remove bay leaf and purée with an immersion blender until smooth. Adjust salt to taste.

4. 4

   Braise the pork cheeks in cascabel sauce

   In a heavy Dutch oven, warm a little oil over medium heat and sauté 0.5 onion (the other half, if preferred) and 1–2 garlic cloves until fragrant. Pour in the cascabel sauce and nestle the smoked pork cheeks into the sauce. Add 2 cups stock to come halfway up the meat. Cover and braise in a 325°F (160°C) oven or on the stove for 90–120 minutes, until the meat is fork-tender. Remove from heat and keep warm.

5. 5

   Prepare grandma’s corn cake

   Preheat oven to 375°F (190°C) or heat a well-seasoned cast-iron skillet. In a bowl, whisk together dry ingredients: 1.5 cups cornmeal, 0.5 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and 0.5 tsp kosher salt for batter. In a separate bowl, whisk 2 eggs with 1.5 cups buttermilk and 3 tbsp melted butter until smooth. Combine wet and dry ingredients just until incorporated; do not overmix. Pour into a greased pan and bake 22–28 minutes, or until a toothpick tests clean. Alternatively cook in skillet until golden and set.

6. 6

   Make buttermilk cumin drizzle

   In a small bowl whisk 0.5 cup buttermilk, 1 tsp ground cumin, and 1 tbsp lime juice. Season lightly with salt if needed. Chill briefly while corn cake finishes cooking.

7. 7

   Finish and plate

   If the braise has any excess fat, skim it off. Slice the pork cheeks and spoon cascabel sauce over the chunks. Place warm corn cakes on plates and top with tender pork, adding a drizzle of the buttermilk cumin sauce. Garnish with fresh herbs or cilantro and lime wedges if desired. Serve immediately.