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 Post subject: Chili Verde Pulled Pork
PostPosted: Sun Sep 15, 2013 11:42 am 
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Location: Silverdale, WA
Sure thing...
You have 2 things you can do...go all out with making your own CHili Verde sauce or store bought...I find the handmade sauce makes for a better all around flavor.

Homemade Roasted Chili Verde sauce
25 - 30 (I used 26 in my latest batch) tomatillos
1 Lg Jalapeno (this can vary on heat level you want)
2 Lg Anaheims
6 cloves of garlic (I used already minced garlic ~ 2 heaping tsps)
3/4 bundle of Cilantro (adjust for taste...Cilantro CAN get a bit overpowering depending on how much you like it...and we like it quite a bit)
1 Med sized Onion (I used a vidalia sweet)
1/2 tsp salt (eyed this)
1/2 tsp pepper (again by eye)
1 Tbsp Apple Cider Vinegar
3 Limes juiced

Here are the veggies used for the sauce
Image

Veggies after roasting
Image

Sauce after running thru my Vita-Mix
Image

Pork of the Pulled Pork
3 2+lb Tenderloin Roasts (bought at Costco)
3 Roma Tomatoes cut into small chunks
1/2 sweet yellow onion cut into chunks
2 heaping tsps of minced garlic

Take the Tomatillos (husk and clean them)
the Jalapeno and Anaheim (de-seed them after cutting in half and getting rid of stem)
Peel the Onion and cut into rings by quartering it (don't separate the rings)
Take these and grill them all until they start to get nice grill marks all around...you DO want to cook these veggies, just not over cook them. Probably to the same level as you would grill any veggie you intend to serve as a entree or sidedish.
After grilling, Put in a Vita-Mix (which we LOVE to use), or a blender of some sort if you don't own a Vita-Mix and start making your salsa. Blend down until the same consistency of a store bought Chili Verde. My pic will show you to what level I grind it down to.

For my latest round of Chili Verde Pulled pork...

I went to Costco and bought 8.9 lbs of Pork Tenderloin roasts...which were divided into 4 sealed roasts. This was CHEAP compared to the other grocery stores and the meat look WAY BETTER. It cost me just over $17 dollars for the meat.

Took 3 of the roasts ~6.5 lbs and placed them on bottom of LG Crockpot
Poured 4 ounces of Espolon Tequila on top (Any good drinking Tequila would do)
place the chopped tomatoes on top of the meat
Then 4 cups of my Chili Verde sauce on top (~32 ounces)
2 Heaping tsps of minced garlic
1/2 chunked sweet onion on top of everything
Set the Crock pot for 12 hours (Low) and after 10 pull the meat apart...then keep on warm until ready to serve. I made 6 lbs of this, took to a family reunion and even with all the food that was brought, we only had about 1 lb left over...which I was happy to bring home.

This is what the Pulled Pork looked like after I pulled the Meat apart
[img]https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash3/1271861_10152017160900312_1041996810_o.jpg[/url]

I served all this with both King's Hawaiian Hamburger Buns and Franz Sweet Onion Buns. I also brought out Tortilla Chips, Shredded Mexican Cheese, chopped onion (the other half I did not use), and chopped olives. Then brought out a jar of my roasted red salsa along with the left over Chili Verde salsa so those who did not want sandwiches could make Nachos.

If you make this, let me know what you guys think...and if you want I can always post more recipes.


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 Post subject: Re: Chili Verde Pulled Pork
PostPosted: Sun Sep 15, 2013 4:30 pm 
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Joined: Mon Mar 13, 2006 9:31 pm
Posts: 3993
that sauce looks mighty tasty jinx

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