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This 'xperiment going to Salado

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Austin Egghead
Austin Egghead Posts: 3,966
in EggHead Forum
We love doing take offs of St Louis pork steaks and we came up with this variation:
The dried spices
imageThe fresh ingredients were: 2.5 pound pork shoulder cut into 1.5 inch steaks, 4-guajillos, 2-New Mexico Red, 4-Anchos, 1/2 head garlic, mushrooms, whole onion 2 carrots, two potatoes and 2 pints Modolo beer. Made the traditional paste with the chills added the powders and marinated pork for several hours.
Browned on the large before putting in pan, cover with beer and tightly covered with foil and cooked for about 2.5 hours until fork tender. Served with slaw marinated in sweet wine vinegar. The fresh ingredients were: 2.5 pound pork shoulder cut into 1.5 inch steaks, 4-guajillos, 2-New Mexico Red, 4-Anchos, 1/2 head garlic, mushrooms, whole onion 2 carrots, two potatoes and 2 pints Modolo beer. Made the traditional paste with the chills added the powders and marinated pork for several hours.
Browned on the large before putting in pan, cover with beer and tightly covered with foil and cooked for about 2.5 hours until fork tender. 
Served with slaw marinated in sweet wine vinegar. 

Plated
image

Will be serving this as pulled pork in corn tortilla topped with slaw and veggies with chipolte crema on the side. 

This would also work will with chicken....The next 'experiment.



Large, small and mini now Egging in Rowlett Tx
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