Wednesday, August 31, 2011

Pulled Pork al a Crystal (With 4 ways to use it.)

This recipe is super easy.  I make it once a month and use the pork in salads, nachos, quesadillas,

I usually buy two small, or 1 huge pork butt, or shoulder -- enough to fill my crock pot, so that I can freeze the meat.  I put it in zip lock bags and scoop enough in each bag to hold a meal for my family.  It saves tons of time and I always have a dinner in the freezer ready to go.   If you want to double the meat, make sure you double the recipe below.

1 pork butt or pork shoulder
1 large yellow onion, diced fine
1 cup water
1 - 2 tablespoons pork rub (recipe follows) or use 1 packet mild taco seasoning
1 4oz can Ortega mild green chilies
1 bottle good barbecue sauce (I use Sweet Baby Ray's Original)
1 oven bag or crock pot liner


Using a sharp knife, remove as much fat as possible from the pork. Cover the pork with the pork rub and place in a plastic bag. Refrigerate overnight if possible to enhance the flavor of the meat.

The next day, place an oven bag, or a crock pot liner in a crock pot. (I do this so I don't have a huge mess to clean up when the pork butt has finished cooking.)
Add the water, then pork butt. Scatter the onions and chilies over the pork.    Place a lid on the crock pot and cook the pork for about 5-6 hours on low, until the pork shreds easily with a fork. You should be able to scrape the pork with the fork and the meat should pull away very easily. If not, then the pork has not finished cooking.

Remove the meat from the crock pot and set aside. Drain all the fat and liquid from the crock pot. Shred all the meat and return it to the crock pot. Add the bottle of barbecue sauce and stir.

Place the lid back on the crock pot and cook the meat for 30 minutes more until heated through.

pork rub:

1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon Cayenne pepper
1 teaspoon cumin
1/2 cup brown sugar

Combine the above ingredients in a zip lock back and seal. Shake to combine. Use 1 or 2 tablespoons and rub all over the pork butt to season. Keep the remaining rub in the zip lock bag. It will keep for about 6 months.

***


For sandwiches: I assemble using the meat, coleslaw, French fried onions, mayo and a little barbecue sauce.

For nachos: I layer chips, cheese, green chili's, corn, black beans, meat, and cheese. Garnish with salsa, sour cream, guacamole.

For burritos: Flour tortillas that have been heated both sides in a skillet, black beans, rice, cheese, pork, shredded cabbage, and a squeeze of lime.

For quesadillas:   Place a flour tortilla in a large preheated skillet sprayed with non-stick cooking spray. Place a scoop of pork on 1/2 of the tortilla, add some shredded cheese and anything else you like in a quesa.  Fold the tortilla in half and cook both sides until it is lightly crispy.  Cut into wedges and serve with salsa, dour cream and guacamole.