• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 48
    OK

    Steamed Buns with Chipotle Pulled Pork, Hoisin Malta Glaze, and Green Mango Relish

    These steamed buns with chipotle pulled pork are an inspired fusion dish! The pillowy buns are stuffed with shredded pork shoulder doused with a sticky, sweet malta glaze, and then topped with a tropical green mango relish.


    Ingredients
    For the Buns Sponge
    1 1/2
    tablespoons
    active dry yeast
    1/2
    teaspoon
    sugar
    1/3
    cup
    warm water
    3/4
    cup
    Goya all-purpose flour
    For the Buns Dough
    3 1/4
    cups
    Goya all-purpose flour
    1/2
    cup
    sugar
    3
    tablespoons
    solid shortening
    1/2
    cup
    cold water
    2
    tablespoons
    milk
    1
    whole egg
    For the Pulled Pork
    3
    pounds
    boneless pork shoulder
    2
    tablespoons
    Goya adobo with pepper
    1
    cup
    Goya ketchup
    1/2
    can
    Goya chipotle peppers in adobo
    1/2
    cup
    brown sugar
    1/2
    tablespoon
    GOYA minced garlic
    1
    tablespoon
    GOYA white vinegar
    1
    tablespoon
    worcestershire sauce
    5
    cups
    water
    1
    packet Sazón Goya with coriander & achiote
    For the Glaze
    1
    tablespoon
    GOYA extra virgin olive oil
    1
    tablespoon
    Goya sofrito
    1
    tablespoon
    mustard
    6
    ounces
    hoisin sauce
    1
    tablespoon
    Goya agave
    1
    tablespoon
    Goya red wine vinegar
    1
    bottle
    Goya malta
    1
    teaspoon
    Goya Aji Amarillo paste
    For the Mango Relish
    2
    14 ounce bags Goya mango verde, grated
    1
    pound
    sugar
    1/2
    teaspoon
    GOYA cinnamon
    1/2
    teaspoon
    mustard
    1
    Goya sazón with culantro & annatto
    1/2
    teaspoon
    Goya red pepper flakes
    Directions
    Make the sponge and the bun dough: combine all ingredients for the sponge in a medium mixing bowl and let set, until mixture starts to rise. In a separate bowl add water, milk, and egg and mix well. In a mixer, add 3 1/4 cup of flour, 1/3 cup sugar, and 3 tablespoons of shortening; add the egg, milk, and water mixture. Mix with a dough hook until combined. Then add the sponge mixture and mix. The dough must rest 12 to 24 hours before use. When ready to use, roll out dough into bun sizes. Steam in a steamer for 5 to 6 minutes.
    Make the pulled pork: combine all ingredients in a pot and cook over low to medium low heart for two hours or until the meat falls apart and the sauce is thick. Remove pork shoulder from pot, shred the meat with two forks, return the meat to the pot and combine with the sauce.
    Make the glaze: add oil to a pan over high heat. Add the sofrito and mustard sauté until the sofrito vegetable are soft. Add the rest of the ingredients and cook, stirring occasionally, until sauce thickens enough to coat back of spoon, about 2 minutes more.
    Make the relish: add all the ingredients to a pan over medium heat and cook slowly for about 30 minutes until the relish reaches a syrup consistency.
    To build buns: top one bun with 1 tablespoon of shredded pork. Top with 1 teaspoon of glaze and 1 tablespoon of relish. Serve immediately.

    The base number of servings for this recipe is 48
    OK

    Categories 

    Pork

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