Just bought a fresh picnic because it was cheap and fresh. I boned and butterflied it it then rub with Kinders all purpose.
About 4 hours in smoke at 275. Great color and was IT of 155F when I pulled it. Then into a foil pan, pour one beer in for a braising liquid, then foil tight and into the oven for about one hour at 300F. To an IT of about 200 or just shy in the upper 190’s. The liquid gold in the pan will be used to cook the Chile rojo.
On to the red Chile sauce. This is New Mexico style. We use New Mexico Chile, guajio, ancho and del arbol. First boil a a sauce pan half full of water for just a few minutes, then remove from heat and add the chiles that have been stemmed and de-seeded. Let this steep for more than 30 minutes but not much more than one hour. No heat just the hot water. Then remove and into the blender with about a half a white onion course chopped and about 4-5 large garlic cloves smashed and peeled, no need for mincing. Then add about 3-4 tsp of good chicken bouillon like Knorr brand and enough tea water to blend smooth, blend for as much as 10 minutes on medium high speed to get it smooth.
Next we will fry the Chile sauce in that golden pork juice for a few minutes then prep and plate the pork with some fresh cooked anasazi beans. Stay tuned.
About 4 hours in smoke at 275. Great color and was IT of 155F when I pulled it. Then into a foil pan, pour one beer in for a braising liquid, then foil tight and into the oven for about one hour at 300F. To an IT of about 200 or just shy in the upper 190’s. The liquid gold in the pan will be used to cook the Chile rojo.
On to the red Chile sauce. This is New Mexico style. We use New Mexico Chile, guajio, ancho and del arbol. First boil a a sauce pan half full of water for just a few minutes, then remove from heat and add the chiles that have been stemmed and de-seeded. Let this steep for more than 30 minutes but not much more than one hour. No heat just the hot water. Then remove and into the blender with about a half a white onion course chopped and about 4-5 large garlic cloves smashed and peeled, no need for mincing. Then add about 3-4 tsp of good chicken bouillon like Knorr brand and enough tea water to blend smooth, blend for as much as 10 minutes on medium high speed to get it smooth.
