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Pulled Pork Chili Rellenos

post #1 of 11
Thread Starter 

Started out this morning by putting a 10lb Boston Butt on my Lang Smoker @ 225 deg.



I was smoking it over apple wood. 


Here it is 5 hours in. 



And here it is after 10 hrs about to be pulled 


After pulling I smoped some Poblano Peppers and stuffed them with the pulled pork and

a cheese and egg mixture and baked them for 20 min to set the egg and cheese.


Then add a bit of hot sauce and serve. 


My version of a pork stuffed and baked Chili Relleno 

post #2 of 11
Looks awesome!
post #3 of 11

spot  on, love poblanos .....:Looks-Great::points: 

Edited by griz400 - 8/28/17 at 3:47am
post #4 of 11

Oh Boy!


Those look fantastic!


Point for making the carousel!



post #5 of 11

Congrats on the Carousel.  Those look really good.  One of my favorites





post #6 of 11
Yum! A point worthy meal!
post #7 of 11

Great looking peppers!

post #8 of 11

Peppers and Pork.....2 of my invite would be nice next time. :)

post #9 of 11
That looks absolutely delicious 😋
post #10 of 11
That does look good. Nice job.


post #11 of 11
Mmmmm... That looks good enough to eat, bet they were tasty.
Different, but a danged nice looking difference to the traditional Chile Relleno.
Congrats on making the Carousel.

Try those Pulled Pork stuffed Pablanos or Anaheims done wrapped in bacon for some serious ABT goodness.
I guarantee you'll like those too.
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