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Fathers Day/Game 7 Pork Fajitas

post #1 of 11
Thread Starter 
Throwing on a 9 lb bone-in pork shoulder roast to make fajitas with when the game starts. Part of my gift to both my father and my father-in-law who is in town for the weekend. Used McCormicks faqita/taco seasoning for the rub but I'm in need of a glaze to put on after we get back from church. I was thinking of reducing some honey and Chipotle peppers with some cumin and diced cilantro but thought I'd hop on here and pick your guys' brains. Of anyone has a recipe they could share id be grateful!!

Also, who is going to win today? LeBron and the Cavs or Curry and the Warriors?
post #2 of 11
2 tablespoons butter
1 large red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 (12ounce) bottles beer (not dark)
1/2 cup Dijon mustard
1/4 cup honey

Melt 2 tablespoons butter in heavy large saucepan over mediumhigh heat. Add onion and saute until tender and golden brown, about 15 minutes. Add garlic, cumin, cinnamon and allspice and stir 1 minute. Add beer, mustard and honey and bring to boil (sauce will foam). Remove from heat. Puree in batches in blender until smooth.

Good luck! Post some q view!
post #3 of 11
Thread Starter 
Awesome. Thanks for the post, and the best part is I own most of the ingredients already
post #4 of 11
I love the rub idea. I never would have thought of that. I'd go with something heavy in lime and cilantro. Nothing sets off that bitter smokey flavor like some good tart lime.
And I'm a Thunder fan, so I'll watch the game with interest and probably root for the cabs but I have a feeling it's going to be the splash brothers show tonight.
post #5 of 11
Originally Posted by Fried Gizzards View Post

Awesome. Thanks for the post, and the best part is I own most of the ingredients already

No problem! I hope it works with your rub! I've used it on pork tenderloin with great results, but I've never done a glaze on pork butt, have you? Are you planning on cooking it to pull it or slice? If you are doing a pull you could forgo the glaze and do finishing sauce instead.

Here is a finishing sauce (@SoFlaQuer posted a while ago) a lot of people use:

Jeffs Finishing Sauce:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

You can read about it here:

Hope I didn't confuse you! Do how you have planned and see how it works out, I doubt it'll disappoint?
post #6 of 11
Thread Starter 
Time for an update.

Decided to forgo a glaze and instead threw some Salsa Verde in the foil pan along with some lime juice and cilantro. Made some beer brats for lunch and threw some of the reduced beer and sausage grease in because... Why not?

Edited by Fried Gizzards - 6/19/16 at 2:23pm
post #7 of 11
Thread Starter 
Added some onion and bell peppers to the mix. Pulled the pork back out of the tin to let it firm up and to let the veggies cook down.

Edited by Fried Gizzards - 6/20/16 at 11:31am
post #8 of 11
Looking great so far! Great idea! How did it end?
post #9 of 11
Thread Starter 
Ended up great. Shredded the pork and mixed it with the veggies. Hit it with some cheese and fajita sauce to finish. Tasted great and was a real treat.the wife thinks this is her new favorite recipe.

post #10 of 11
Awesome! Wow, I'm going to try that next time around for the carnitas I normally make. Points for putting on a great Father's Day meal!

....did the Bears win?
post #11 of 11

It certainly looks like it could be a big hit at my house!


Nice job!



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