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 Smoked green chile pork burritos 
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Joined: Wed Jul 01, 2015 6:06 pm
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Location: South central, ks
Post Smoked green chile pork burritos
Season pork shoulder roast with juice from 1 can green chile's
Season pork shoulder on all sides with mixture of the following
Equal parts
Cumin
Chilli powder
Red pepper
Garlic powder
Onions power
Salt
Pepper
Paprika(I do a tablespoon of each and put it in a shaker so I have more left over for other mexican dishes)

Smoke for 6 hours at 250 with hickory (you can do mesquite for first 2 hours and then switch to hickory) mesquite is too strong to use all the way through

Pull apart as if you are doing pulled pork


For green chilli sauce
2 seranno peppers cut stems off
1 can green chiles
8 tomatillo
(Grill tomatillos(husk off) and serrano ' s until roasted with good color)
Throw in a food processor along with
1 large onion diced
1/2 cup fresh cilantro
6 cloves garlic (smashed or 6 tbsp of minced garlic)
2 limes cut in half and squeezed empty of juice (you just want the juice)
Salt and pepper to taste
Process until a uniform liquid

Mix mixture and pulled apart pork shoulder in Dutch oven. Add 4 cups of chicken stock or enough to make sure there's enough moisture/ meat almost completely covered


Preheat oven to 350 and bake for 1.5-3 hours (depending on how well pork was done, if smoked for 6 hours should be 1.5 hours)
Pork should be completely pulled/stringed apart when done
You Can add flour 1 tbsp at a time for desired thickness
Serve in a burrito sized tortilla over white rice with cheese of your choosing

Damn good dinner
Great with wild pig as well
It's what's for dinner tonight.

I was cooking with my wife in mind. I didn't want to make it too spicy be a use our baby is breastfeeding. But in my opinion a jalepeno and a few Anaheims would add the right kick
Sent from...wait, Where am I?


Sun Aug 02, 2015 2:28 pm
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