Pepper Fest started Hot Kitchen down a path. First it was salsa verde, and dehydrated peppers. Now it has evolved into pulled pork!
In the US, today is a major holiday, Independence Day. It is a day we gather with friends and families, eat BBQ, drink beer, and play with or watch fireworks. I love the Fourth of July, always have.
This year my sweetie and I are going to visit a local a park for a classic Americana fireworks show. We also, of course, shot off a bunch of fireworks last night. For fun, we thought we would pack in some dinner.
I made pulled pork, and used a couple of my roasted, dehydrated jalepenos in the pork. Oh my, they add a nice flavor! Smooth, spicy, fresh, and rich. Of course I also added a whole bunch of other things too…. This is a off-the-hip kind of recipe – more of a formula, actually. Measurements are approximate!
Pulled Pork Recipe / Formula:
||Stuff to Roast With:
- Rub the pork shoulder with all the spices
- Place in crockpot. Lay the peppers and tomatoes across the top. Drizzle the vinegar around the meat.
- Roast on low for 10 hours.
- Remove the roast and let it cool enough to handle
- Break it up with two forks. Remove any bones and chunks of hard fat.
- Mash up the peppers and tomatoes. They should be very soft after all that slow, moist roasting.
- Spread out in a pan. Pour about half of the juice that was rendered over the meat. Stir. Season to taste.
- Smoke if you can for a couple hours. Add more roasting liquid as needed to keep it moist. Stir occasionally.
We are doing a half smoke by using indirect heat on the barbecue. I covered a metal pan in foil and pull the sides out so the smoke can enter the pan. The foil is like a little tent over the pan really. It is not as effective as actual smoking, but when you live in a little home, with a little kitchen, sometimes there are sacrifices to be made.
We’ll be enjoying the pulled pork as po’ boy sliders, complete with fresh coleslaw. It is going to be incredible! Happy Summer!!
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