2 1/4 cups bread flour |
3/4 cup masa harina (or any comparable corn flour) |
1 1/2 teaspoons active dry yeast |
2 teaspoons salt |
2 tablespoons honey |
1 1/4 cups water, room temperature |
1 jalapeno, grilled with top on, skinned and seeded, coarsely chopped |
2 tablespoons oil, for coating dough |
1 tablespoon olive oil, for pan |
1 yellow onion, medium and diced |
3 garlic cloves, chopped |
1 jalapeno, seeded and diced |
2 tablespoons chili powder |
2 tablespoons paprika |
1 teaspoon ground cumin |
1 tablespoon salt |
1 (20 ounce) bottle tomato ketchup |
1/3 cup brown sugar |
1/4 cup molasses |
2 tablespoons white vinegar, plus more to adjust acidity |
hot sauce, to taste (recommended ( crystal) |
1 (12 ounce) bottle dark beer (i used coors) |
1 small head green cabbage, shredded |
1 -2 medium carrot, grated |
8 green onions, coarsely chopped |
1/2 red bell pepper, coarsely chopped |
1/2 bunch parsley, leaves coarsely chopped |
1 cup mayonnaise (preferably homemade) |
1/4 cup coarse ground mustard |
1/4 cup brown sugar |
2 garlic cloves, thinly sliced |
3 tablespoons apple cider vinegar, plus more to adjust acidity |
1 teaspoon celery seed |
salt & freshly ground black pepper |
1/2 cup chili powder (preferably ancho) |
1/2 cup smoked paprika |
3 tablespoons ground cumin |
2 tablespoons dark brown sugar |
1 tablespoon cayenne pepper (adjust to personal preference) |
1 tablespoon salt, taste for level |
fresh ground black pepper |
1 (1 1/2 lb) pork shoulder chops, no more than 3/4-inch thick, not trimmed |