Pork Butts: Dixie Meets New Mexico

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At Costco you can get 4 pork butts for about $15. From these I can get three solid meals. Remember, I think- cook for 6 adults. Though each meal reheats great and two can be frozen for later use.

A slow cooker or dutch oven is your friend when it comes to a good pork butt. Low and slow equal tender and juicy. (I highly recommend using cooking bag or liners you find with the foil to make clean up easy.)

Soda Butt: Pulled Pork

This recipe comes from The Pioneer Woman

2 Pork Butts
2 onions
7.5 ounce can Chipolte Peppers in Adobo Sauce
1 can/bottle Dr Pepper or Root Beer

1. In a cooking bag place two onions quartered, rest two frozen pork butts on them (may have defrost enough to get out of plastic seal).
2. Take the contents of one 7.5 ounce can of Chipolte Peppers in Adobo Sauce (found with Mexican food) and drape them over the meat.
3. Pour in can of soda (Dr Pepper or Root Beer often recommended).
4. Let cook on low 6+ hours. Or in dutch oven with oven at 250 for 4+ hours.
5. Serve on buns with traditional BBQ sides: BBQ sauce, pickles, slaw, potato salad, beans, chips…

Freezes great. Set apart about two cups of the chopped meat to use in Green Chile stew below.

Green Chile Stew

2 cups pulled pork (or browned ground beef or cube cooked chicken)
1 can Hatch green chile (choose your heat)
1 can Hatch green chile enchilada sauce (I find it a Walmart)
1 onion chopped
2 tablespoons butter
1 1/2 teaspoon salt
7 red skinned potatoes
4-6 cups water

1. Wash and cube red potatoes. Pealed or not is your preference.
2. But in sauce pan, bring to a boil and let boil 5 minutes.
3. In a skillet sauté onions in butter. Once clearer place in bottom of soup pan or slow cooker. I add a chopped roasted green chile from my stash in the freezer to this…
4. Add meat, green chiles, enchilada sauce, salt and potatoes with water they were cooked in. Stir.
5. This stew is more of a broth base, so add more water if needed. Stir again.
6. If cooking in pot, bring the stew to a full boil and reduce to simmer 30 minutes before serving. If in a slow cooker: High 90 minutes, low 3-4 hours.

Serve topped with cheese. A plop of sour cream is an option too. Warm tortillas on the side is a must!

Great the next day with an egg over medium on top!!

Rojo Butt

2 Pork Butts
1 pint Bueno Red Chile or Hatch Red enchilada sauce

1. In a cooking bag place two frozen pork butts (may have defrost enough to get out of plastic seal).
2. Pour one pint of Bueno red chile- found in the frozen foods at Kroger. It can be put in frozen too. Canned Hatch red enchilada sauce will do nicely too. I find it at Walmart.
3. Put the lid on and set the temp on low for the next 6+ hours. Or in dutch oven at 250 for 4+ hours.
4. Serve over hominy canned or as a taco with traditional side you like with Mexican food.

Great the next day for breakfast with an egg over medium on top of it!
The meat freezes well.

The “egg on top” is a New Mexico thing– try it and see why it is loved!!!

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