GREEN CHILI PORK BUTT

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Four hours into the cooking

I have blogged Green chili stew before, but I thought I’d like to show you another way to do it.  Especially since Pork Butt (bone in), was on sale and I got 4 lbs. for $6.00!  Who could pass that up?  I have so many things I like to do with these fatty, meaty cuts. You do want to cut off SOME of the fat but not all of it.  Thats where the flavor is.  And if you let it cook before shredding it’s pretty easy to pour the fat off.   And the bone doesn’t bother me because after you have cooked it for many hours the meat literally falls off the bone.  The cooking is the same for several dishes.  HERE’S ONE:  BBQ’d PINEAPPLE PORK:  just cover the meat with one whole bottle of your favorite BBQ sauce.  Right now we like Sweet Baby Ray’s.  Add a can of crushed pineapple for Pineapple Pork.  A cup of wine or broth in the bottom of the pan and sprinkle with salt and pepper.  Cover tightly with foil and cook at 250 degrees for at least 8 hours.  Of course you can also use the crockpot for this…..but, I digress.  Here’s the recipe of the day.

GREEN CHILI PORK BUTT

1 4-5 lb. Pork shoulder or Butt (I make a few slices down to the bone before cooking so that shredding later is easier)

6 oz. chopped green chilies

1 onion sliced thinly

1 bottle good Mexican beer

Seasonings: 1 pkg taco seasoning sprinkled over

Optional:  salsa, green chili sauce or other Mexican green sauce

I like to just put lots of salt, pepper, chili powder and garlic salt.  The  Ranch markets have lots of different seasonings for beef and pork and chicken.

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Here are a couple of good ones.  You could even add a jar of salsa.
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I added a jar of the Hatch green chili sauce to this one.  Makes a wonderful tasting broth!

Put meat in large baking pan.  Cover with seasonings and pour beer over.  Cover tightly with foil.  Bake at least 8 hours at 250.  Check the meat, basting and see if it’s easy to shred.  If it’s not, you can cook it 3 or 4 more hours more.  Just be sure there is always a little liquid in the bottom.  That’s why you have to keep it tightly covered.  It isn’t good if it all dries out and burn.  Ask me how I know…

Shred this and use for street tacos or enchilada filling or even add broth for a stew.  It freezes beautifully in small packages to use for quick taco fillings.  Muy Bueno….


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