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?
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