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pulled porkchilada's

post #1 of 13
Thread Starter 

 

 

After seeing Dude's enchilada's & reading about Dutch's in the wiki I just had to make some. So I use the left over PP from this weekend, enjoy, I did!

 

pp enciladas.JPGpp enehiladas 2.JPG

post #2 of 13

Mmmmmm...... pork......

 

Homer.jpg

post #3 of 13

Looking good! I haven't done them yet either, they just sound and look soooo yummy!!

post #4 of 13

My favorite is pulled porkchelada's with a verde (green) sauce.

 

Take about 1 doz. tomatillo remove the outer leafy skin and stems. Toss them into a pot of salted water with 1 onion chopped into quarters, and 2 fresh serrano peppers. Bring to a boil and simmer till the tomatillos turn a yellowish green - if they start to break open pull them off the heat. Drain the water, dump everything into a blender with a handfull of cillantro and a pinch of salt  - hold the blender lid on TIGHT with a folded up towel - and give it a whirl. Taste, and adjust salt if desired.

 

Super easy and super, super tastey sauce.

post #5 of 13
Thread Starter 

WOW I would love to try that. All I had on hand was green enchilada sauce, onions, & green chili's. So i went with that.

post #6 of 13

looks good terry........and carefull with the blender and hot stuff. i usually take the middle part out and place a towel over the hole, and don't fill it up past 1/2 way.

post #7 of 13
Quote:
Originally Posted by chefrob View Post

looks good terry........and carefull with the blender and hot stuff. i usually take the middle part out and place a towel over the hole, and don't fill it up past 1/2 way.



 +1 on the blender safety.... blending hot liquids can cause a very painfull mess if you don't use a nice thick towel and keep a very firm grip on that lid - even then a little will usually get out so keep the kids back.

post #8 of 13
Quote:
Originally Posted by JIRodriguez View Post

 +1 on the blender safety.... blending hot liquids can cause a very painfull mess if you don't use a nice thick towel and keep a very firm grip on that lid - even then a little will usually get out so keep the kids back.


that's why i remove the center part to let air escape. i have seen more tops explode right off no matter how hard people try to hold the down. also start at the lowest speed until it gets going.
 

post #9 of 13

Great looking enchiladas!  thanks to JIR for the tomatillo sauce!  Enchiladas made "leftovers" are so good, I smoked a chuck and a butt to freeze just to make 'em whenever.

post #10 of 13

I have yet to try that with PP. I normally make smoked pheasantchiladas. It is a big hit at hunting camp.

post #11 of 13
Quote:
Originally Posted by chefrob View Post




that's why i remove the center part to let air escape. i have seen more tops explode right off no matter how hard people try to hold the down. also start at the lowest speed until it gets going.
 

Me too on the removal of the center piece. It only takes one mishap to teach you that lesson 
 

post #12 of 13

Thanks for the recipes, I keep reading all these posts and my to do list keeps getting larger and larger.

post #13 of 13

Mmmmmm...... pork......

 

 Homer.jpg

 

 

What he said ^^^^^^^

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