Start with a 9-10 pound bone in pork shoulder
Add some spicy rub …
Let sit overnight with spices soaking in…
Bring pork to room temperature….
While you prepare your fire…
Add wood chunks and put roast on the fire for a long smoke….
Move to oven if you need to finish… (notice the test corner missing…)
Use forks to pull apart…..
Serve on a bun with baked beans and a beer, topped with BBQ sauce of your choice…
Finish with Peach Crumble Cake (recipe courtesy of Bakerella http://www.bakerella.com/)
The will result in a very full but happy tummy.
(BBQ rub and sauce recipe can be found on my recipes page)
Found Asparagus on sale the other day, and picked up some prosciutto. Take 4 or 5 spears and wrap with prosciutto. Place in roasting pan and roast on the grill. Very YUMMY!
Thought I would post this to pair with Mandy’s tortilla post. This is Rosalie’s recipe for Pork Red Chile. This is a breakfast staple in our house.
Pork shoulder (or what ever is one sale) cut into bite size piece- Brown – I usually add a couple of tablespoons of bacon grease if i have it.
Add equal parts Garlic Powder, Cumin, Red Chile Powder and Ground Oregano ( usually about 2 tablespoons of each) and mix
Add a couple of tablespoons of flour to soak up the additional juice and oils.
Add two to three cups of water. This will mix with the flour and spices and result in a gravy. Its ok if its a little thin and it will thicken as it simmers.
Simmer until gravy is thick. The longer you simmer the more tender it will be. Serve with warm tortillas. You can also serve with hash browns, eggs and refried beans if you want.
ok so I owe an apology to you readers out there… its been a long and crazy busy couple of months… but I need to get back on here and post some updates. I started taking pictures for a post for Sunday so check back in a day or two. I hope to be better on updating so that both of you that check my site will have something new to look at…