Inspired by the best
3.5# boneless picnic rubbed and smoked with Hickory...
About 140 degrees...
CI DO with some red onion and garlic in butter...
Roast in the pot with some chicken stock...
Putting the flame to some Anaheim peppers...
When the pork reached 200 it got pulled and mixed back into the pot with the thickened juices...
First layer...
Corn tortilla, Hatch chile enchilada sauce, pulled pork, and roasted peppers...
Covered with shredded cheddar...
Made two more layers...
Three servings on the green machine with lid temp around 350...
Looking good...
And on the plate...
Turned out very well and I can't thank Rob enough for the inspire...
And thanks for looking
3.5# boneless picnic rubbed and smoked with Hickory...
About 140 degrees...
CI DO with some red onion and garlic in butter...
Roast in the pot with some chicken stock...
Putting the flame to some Anaheim peppers...
When the pork reached 200 it got pulled and mixed back into the pot with the thickened juices...
First layer...
Corn tortilla, Hatch chile enchilada sauce, pulled pork, and roasted peppers...
Covered with shredded cheddar...
Made two more layers...
Three servings on the green machine with lid temp around 350...
Looking good...
And on the plate...
Turned out very well and I can't thank Rob enough for the inspire...
And thanks for looking
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