SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › White Pulled Pork Chili
New Posts  All Forums:Forum Nav:

White Pulled Pork Chili - Page 2

post #21 of 34
Im sure with two butts a cookin Ill have enuf to try this. We usually make burritos with puled pork.Yummmm.
post #22 of 34
I think I'm going to try it.
post #23 of 34
Pulled out some leftover pork from last week's comp.
I know what im making today...................Thank'sPDT_Armataz_01_18.gif
post #24 of 34
Thread Starter 
I forogt to add how much onion.... about 1/2 cup chopped white onion.
post #25 of 34
Made this today. WOW!!! Came out great. Just the right amount of heat. Couldn't find Green Chilis, so I used what the store called "Longhots". Looked like Green Chilis to me; they didn't have any rating on them to compare the SU's. Removed the seeds and ribs. Used 3 pounds of smoked pork: sliced butt and loin. Didn't saute the onions, just put them in... Sour cream and cheese mixed in gives it a nice touch.

The only change I'll make next time is to use an extra-sharp white cheddar instead of the Monteray Jack; more assertive/distinctive.

"Next time" might be a while off. Be forewarned: this makes a lot of product. But it's GREAT!!! Thanks for the recipe, Tatonka and Mossy!!! And it's really easy to make.

Goes great with toasted Italian bread...and beer.

PDT_Armataz_01_34.gif
post #26 of 34
Love the seasoning you're using, it does provide great flavor. You get the right seasoning and it really comes together, same thing with rubs.
post #27 of 34
Sounds very good Tatonka, thanks for sharing.
post #28 of 34
Thread Starter 
Kew_el_steve,

I am glad you tried it... and liked it.

I love to hear what other people add or bring to recipes. Seems like sometimes you make them the same way for so long that you forget to mix things up a little to try something new.

I will look forward to making it again. I suppose I should have warned that it makes a lot! icon_redface.gif
post #29 of 34
Sounds great. I'm going to try it for sure.
post #30 of 34

Just tried this

PDT_Armataz_01_34.gif

Stupid good as they say here in Virginia. Everyone likes it. Did not have cilantro, but had everything else in the house.
post #31 of 34
"bouillon granules"......Is that beef bouillon cubes ground up?
post #32 of 34
err.....chicken?
post #33 of 34
Found this in the kitchen dictonary. Hope it answers you question.

bouillon

Pronounced:BOOL-yahn

Any broth made by cooking meat, poultry, fish, or vegetables in water. The liquid strained off after cooking is bouillon. A bouillon cube is a compressed, flavor-concentrated cube of dehyrated meat, poultry, fish, or vegetable stock. Bouillon granuales are the granular form of the dehydrated concentrate.
post #34 of 34
This recipe ROCKS! I left out cilantro but didn't miss it. Thanks for the post.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › White Pulled Pork Chili