Jump to content

Sign in to follow this  
shockingelectrician

Pulled pork quesadilla with jalapeno BBQ dauce

Recommended Posts

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

  • Similar Content

    • By pmillen
      I smoke-roasted this in a Karubecue C-60 stick burner but previous cooks were done in a Cookshack Fast Eddy PG500 pellet pit.  I think it would cook up well in a kamado.  It's the best thing I've ever cooked.
       
      I doubled the recipe for a dinner party.
       
       
      Ingredients
      One bone-in pork loin roast
      2 tablespoons Dijon mustard
      2 teaspoons dried thyme leaves
      2 teaspoons dried sage leaves
      1 teaspoon garlic powder
      Salt and pepper to taste
       
      Optional Pan Sauce 
      ¾ cup dry vermouth or white wine
      1 cup water
      Salt and pepper to taste
       
      Instructions

      1.  Trim off unneeded fat and silverskin to expose the meat to the rub.
       

      2.  Rub the roast all over with mustard.  Sprinkle it with the thyme, sage, garlic, salt and pepper, patting so the seasonings will adhere.
       
      3.  Put the loin back in the refrigerator for a couple of hours.
      4.  Preheat pit to 350° F.
      5.  Place the loin in the pit, bones down, until it reaches an internal temperature of 145° to 150° F.
       

      6.  Remove the roast from the oven, place it on a cutting board, tent it with foil, and let it rest for 20 minutes.
       
      Meanwhile, if desired, make a pan sauce
      7.  Place roasting pan over high heat. 
      8.  Add the vermouth and water. 
      9.  Bring to a boil, scraping up all the browned bits. 
      10.  Continue to boil until reduced by about half.
      11.  Slice the pork into chops and serve, drizzling each serving with the pan juices.
    • By JohnnyAppetizer
      first stop....






       
      we continued in southwardly  direction...
       


      as seen in another  thread

      sausage, tom thumbs

       
    • By pmillen
      China has more than half of the world’s hogs.  They’re the primary livestock there.  (Think about that—they have more hogs than the rest of the world combined.)  African swine fever recently killed half of China’s hogs, ¼th of the world’s supply.
       
      Diseases move rapidly around the globe.  North American pork producers are trying to prepare for the swine fever’s arrival.  Let’s hope that the spread is stopped.
       
      BTW, China is flooded with counterfeit African swine fever vaccine.  Some people don’t care about the consequences.
    • By social assassin
      I’m planning to smoke my first pork shoulder and am looking for advice on good or high quality brands to buy.  Does Smithfield produce good or high quality product?  Does quality matter?  I would think it would.  What brands do you recommend?  What retailers sell quality products, e.g.  Would you buy from Costco?
       
      Thanks,
      SC
    • By TheGHole
      Hey everyone!
       
      Made these gorgeous pork belly tacos tonight and would love to share how I did them.  I was going for some Mexican and Asian flavors, and couldn't have been happier with the result.  The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little.
       
      PORK BELLY
      1.  I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply
      2.  Dried the belly and rubbed it with Killer Hogs BBQ Rub on all sides
      3.  Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco)
      4.  When I had internals around 185, I glazed the belly and cooked for another 20ish minutes
      5.  Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more
      6.  Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D )
       
      GLAZE
      1.  Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla.  All of this is unmeasured and I mixed to taste.
      2.  Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat
       
      TOPPINGS
      1.  Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro)
      2.  Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt)
      3.  Grilled pineapple on the same grates I cooked the pork on
      4.  Cojita Cheese
      5.  Cilantro
      6.  Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water)
       
      Please enjoy the pictures, and as usual, ask any questions!



×
×
  • Create New...