Racey
Maxwell Smart-Ass
- Joined
- Sep 18, 2007
- Messages
- 21,340
- Reaction score
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When i saw YB's annual Hatch Chili thread i knew it was time to whip something up.
Pork Shoulder, covered in Louisana Hot sauce, and Yellow mustard, rubbed with Brown sugar, salt, paprika, cayenne, minced garlic. Set in fridge for 2 days.
Smoked 5 hours at 210 until about 150 internal temp with Hatch Chilis, then moved into the crock pot with a little bit of tomatillo salsa verde (about 8 ounces), and 2 blood oranges sliced. Low for about 6 hours. Then shred the pork and finish it in a hot skillet for that nice little crispness.
Absolutely phenomenal stuff.
Pork Shoulder, covered in Louisana Hot sauce, and Yellow mustard, rubbed with Brown sugar, salt, paprika, cayenne, minced garlic. Set in fridge for 2 days.
Smoked 5 hours at 210 until about 150 internal temp with Hatch Chilis, then moved into the crock pot with a little bit of tomatillo salsa verde (about 8 ounces), and 2 blood oranges sliced. Low for about 6 hours. Then shred the pork and finish it in a hot skillet for that nice little crispness.
Absolutely phenomenal stuff.
