pulled pork chil recipe?

jpEGG

Anyone have a recipe for a good chile on the egg with pulled pork? I'm down to my last bag of leftovers, it's chili weather in Wisconsin and I need a reason to do some more butts next week.

Richard Fl

Here is a red one, pulled pork will work great with this one. You want green also?

Chili, Pork, Scotchman's Red Chili









OH, what to do with the leftover meat from trimming pork ribs! I call it Scotchman's because the night I first did it I had had a few sips of scotch and the recipe evolved.


INGREDIENTS:
4 Lbs. Pork Riblets, Trimming of St Louis Ribs
10 Lbs Pork Roast, Bone-In Pork
4-6 Whole Poblano Chiles, Roasted on BGE
2-3 Cups Bell Peppers, Chopped, I Prefer Red or Yellow
4 Large Onions, Coarse Chopped
3-4 Ribs Celery, Chopped
3 Tbs. Jalapeños, Chopped
2 Cans Beer
2 Bunches Cilantro, Chopped, Leaves Only
2 10 Ozs Rotel, Original
20 Whole Tomatoes, Fire Roasted On BGE, Peeled and Crushed
3 Cups Tomatoe Juice
2 4 1/2 Ozs Can Green Chilis, Chopped
2 15 1/2 Ozs Can Kidney Beans, Red/Pink, include liquid
1 7 Ozs Can Chipolte Sauce
2 Cups Pork/Beef/Chicken Stock
1 Tbs Red Pepper, Coarse Ground
3 Tsp Chili Powder, Chimayo
2 Tbs Pepper, White, Ground
2 Tsp Cayenne pepper
2 Limes, Juice of
4 Tsp Cumin
3 Tbs Garlic, Coarse, Chopped
4 Tbs Oregano, Mexican
Salt/Pepper to taste
1/2 Stick Butter




Procedure:
1 Cook the rib meat in a pot on the stove for about 2 1/2-3 hours. Turn off and when cool, drain the liquid--save some for the stock, and degrease it, separate the meat from the bones and fat. yielded about 3-4 cups of meat. The pork roast (3 pieces 2 inches thick) were placed indirect on BGE @350F for 2 1/2 hours. Then placed in the chile pot, bones and all.
2 BGE 300°F-325°F, indirect, plate setter legs up, spacers under the DO, no top. I prefer to sauté the veggies on the stove, but the egg will work also. 2-3 pieces of apple wood for smoke flavor.
3 In heavy 9 quart Dutch Oven, saute onions, celery, garlic, add tomatoes, liquids, spices. Cook on simmer for 3 hours. Stir about every 30 minutes so it does not stick.
4 After 2 1/2-3 hours, add cilantro, pre-cooked pork, beans w/liquid. Cook 2 more hours., may need to add some more tomato juice if it starts to get dry. Add 1/2 stick butter at end for texture.Serve or reheat second day for better flavor. Freezes well.


Yield: 9 Quarts
Preparation time: 45 minutes
Cooking time: 5 hours
Ready in: 6 hours

Recipe Type
Dutch Oven, Main Dish, Side Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2008/11/08

jpEGG

Thanks Richard...I like green, too!

Richard Fl

This is great with pork or poultry.

Chili, Pork, Green, Richard Fl.




INGREDIENTS:
5 Lbs. Pork, Butt, Boneless
2-3 Lbs. Onions, Quartered, Sliced 1/4 inch Thick
6 11 Ozs. Tomatillos, Tomatoes, Canned, Remove Husks & Stem, Save Liquid
3 7 Ozs. Taco Sauce, Green, Mild
2-3 3 1/2 Ozs. Green Chilis, Diced
1 Good Beer, Coors, Corona, not dark or light
2 Pints Chicken Broth
2-3 Pints Salsa Fresca
4 Tbs. Red Tomato Paste`
2-3 Whole Jalapeños, Seeds & Veins Removed, Finely Diced, You decide How Hot!
3 Tbs. Red Pepper, Crushed
6 Tbs Green Chili Powder,
2-3 Tbs. Sugar
2 Tbs. Cumin
Salt/Pepper to taste




Preparation
1 Cut the pork into 1 inch pieces, Saute in a Dutch oven to render grease and partially cook. Drain. Cook Onions in a little olive oil until start to wilt. Add pork back into pot and then the rest of the ingredients.
2 Bring to boil and then simmer. Place lid on pot and cook 1-1 1/2 hours. Remove lid toward end and reduce if too much liquid. Add beer or chicken broth if to thick.
3 Serve with fresh hot tortillas and/or rice.
4 Works well with leftover turkey or chicken also. Freezes very well!
5 This can also be done on the BGE, 9 QT Dutch Oven, Indirect, Plate Setter leg up, something to lift the DO off the plate setter 1/2 inch or so, 350F, no top on DO, light smoke couple of hours. Keep an eye on it so it does not dry out.


Yield: 2

Recipe Type
Dutch Oven, Main Dish, Meat

Recipe Source
Author: Richard Howe, '75

Source: BGE Forum, Richard Fl, 1980/05/25

2009/08/21--Richard Fl--Cooked 2 8 1/2 lbs pork butt 350F for 3 hours. Used them for the Florida Mini Fest. Made 3 gallons chili and took to party and reheated in 9 qt DO.