Denver Green Chili


Come to the Denver Chili Fest for gourmet tasting!!

We are serving Mama Montoya's Green Chili
on quesadillas - free! And lots more!
Just $5 or 2 cans admission
(donation to Food Bank of the Rockies)
DenverChiliFest.com

Denver Chili Fest - Saturday, Sept. 24 noon to 6pm
At The Chili Guys - 55th & Federal Blvd

Recipe of the Week - 9/17/11

Dynamite Pulled Pork


I taught another chile class yesterday at Hilltop
Gardens in Thornton. I served Pulled Pork - with
2 different heats - medium and hot. The hot
won the class vote, hands down. It got rave
reviews. You only need a crockpot for this,
though you can grill or smoke it for even
more robust flavor and texture.

And you know what the class asked for? They
had me cook the pulled pork up into quesadillas.
It makes really good quesadillas. Just take a
flour tortilla, layer of shredded cheese, layer
of pulled pork, another layer of cheese, top
it with a tortilla, and cook it up in a quesadilla
maker. Or you can just microwave it. If you
have a real big spatula, use a skillet & flip it.
Or use small flour tortillas.

This is a hot, spicy pulled pork, but not too hot
for most people. If you like smoke coming out your
ears, add another half cup or more of Dynamite
chiles or another teaspoon of red pepper flakes.

If you do not have access to Dynamite chiles,
you can just use all hot chiles and add a
tablespoon of red pepper flakes.


Dynamite Pulled Pork

Ingredients:

3 1/2 cups cider vinegar (20 fl oz)
1 1/2 tbsp sugar
2 tsp salt
1 tbsp pepper
1 cup hot diced green chiles (I used Sandia, i.e., Hatch Hot)
1 cup diced Dynamite chiles (XX-Hot)
1 tsp hot red pepper flakes
1 (8-10 lb) bone-in pork shoulder roast (preferably butt end)
1 tsp liquid smoke

Note: If you cannot get Dynamite chiles, just use 2 cups
of the hot diced green chiles and add a tablespoon of
the red pepper flakes.

Preparation:

1. Heat the vinegar, sugar, salt and pepper in a saucepan
    until sugar is dissolved. Add chiles and pepper flakes.
 
   
2. Place the pork roast in a 4 qt or larger crockpot.
    Pour vinegar mixture over the pork roast. Cover and
    cook on low for at least 6 hours or overnight.

3. The pork should be tender and pull apart easily with a
    fork. Remove the roast from the liquid, place on a plate,
    cover and put in the refrigerator .


4. If you wish to reduce the fat, pour the liquid into a pot
    or container and chill it for about 2 hours or until the
    fat begins to solidify on top .

5. Skim the fat off the liquid with a slotted spoon and return
    the liquid to the crockpot. Add a teaspoon liquid smoke.

6. Remove the roast from the refrigerator and use a fork to
    shred the meat. Put the shredded pork back in the liquid
    in the crockpot and cook on high for another 1 to 2 hours.

7.  Adjust salt, pepper, and red pepper flakes to taste.
    Use a slotted spoon to serve or remove pork from the
    liquid. You may want to brown it in the oven for 20 minutes.

8. Serve on hamburger buns, small rolls, or in a quesadilla.
    Great with coleslaw.
  

Preparation time: 20-30 minutes
Cooking time: 6 to 10 hours

Makes a lot.

Dynamite Pulled Pork

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pulled Pork on a Bun with Coleslaw

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Note: For past Recipes of the Week, go to:
http://denvergreenchili.com/weeklyrecipes.aspx


Do you have requests or suggestions for more recipes?
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx

Have a hot week!

Anita

303-316-8002

denvergreenchili@gmail.com

 

Your email address is used just for the recipe of the week and is never shared with anyone.

©2008Denvergreenchili.com