The start of Mexican Red Sauce for pork

[BrianGSDTexoma]

Well going to try to make red sauce today. This is what have to work with. Any last minute suggestions welcome.

 

[Sowsage]

Looks like a good start! I'm sure @chilerelleno. Will have some great pointers for you if he chimes in.

 

[BrianGSDTexoma]

May be pepper over load. I made stock from pork butt bone. Plan on using 6 cups. I used 6 guajillo, 6 ancho , 3 pasillas and 3 arbol chilis. Have chili's in boiling water now.

 

[BrianGSDTexoma]

Should I let sauce go for few hours before putting pork butt chunks in?

 

[BrianGSDTexoma]

Boy I wasn't ready for pouring sauce into coconut oil. Splatter city. All over me walls and stove. Man is this going to taste good. Right amount of heat and all ready such a depth of flavor. Either going to freeze or can half.

 

[HalfSmoked]

Looking good

Warren

 

[BrianGSDTexoma]

Cut up about 2.5 lbs off a pork butt. Thinking about turning the rest into ham.

 

[jcam222]

That sauce is looking legit!

 

[BrianGSDTexoma]

That sauce is looking legit!

I just turned it off and tasted. Wow!!! Really fairly easy to make. When get back from Brewery will add pork. A huge thank you goes out to @forktender and @chilerelleno!

 

[chilerelleno]

OMG'osh, that looks divine and I want taste too... Hell Yeah!

 

[SmokinAl]

Looks awesome!!!
Al

 

[BrianGSDTexoma]

Pork going in.

 

[noboundaries]

Wow oh wow. It all looks incredible!

 

[BrianGSDTexoma]

 

[chilerelleno]

View attachment 463853

Hell yeah, now all you need is some good corn tortillas and your all set.

 

[BrianGSDTexoma]

This turned out better than I could of ever expected and really not that much work involed. I highly recommend making some. I froze half. Will make a killer enchalada sauce. Next week Asian chili oil. Got the wrong crushed red pepper or would be this weekend.

 

[chopsaw]

Wow . That looks fantastic .

 

[HalfSmoked]

Nice finish

Warren