This is the first part of my recipe for pulled pork enchiladas with green chile sauce. Although it takes all day, the results are worth the wait!
Pulled Pork
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This is a great recipe to start early in the morning, then hang out with family or friends while it simmers throughout the day. All you need to do is change out the charcoal to keep it going until the meat is fork-tender and the aroma of spice and pork makes everyone's mouth water and beg for a bite. Adjust the spice by increasing or decreasing the chipotle or use your favorite chile powder.
Servings
Prep Time
20-24hungry friends
15minutes
Cook Time
6-8hours
Servings
Prep Time
20-24hungry friends
15minutes
Cook Time
6-8hours
Pulled Pork
Print Recipe
This is a great recipe to start early in the morning, then hang out with family or friends while it simmers throughout the day. All you need to do is change out the charcoal to keep it going until the meat is fork-tender and the aroma of spice and pork makes everyone's mouth water and beg for a bite. Adjust the spice by increasing or decreasing the chipotle or use your favorite chile powder.
Mix together brown sugar and spices. Sprinkle liberally over pork shoulder, covering all sides competely.
Place pork into a 12-inch camp Dutch oven. Check to make sure the top of the pork does not touch the lid. Use a deeper oven if necessary. Add onions and chicken or beef stock.
Place 7 hot charcoals in a circle underneath the oven and 14 hot charcoals around the lid (about 300 degrees F). Replace the charcoal every 45 to 60 minutes, or as needed depending on the ambient temperature and wind. Cook for 6 to 8 hours, until meat is tender and easily falls apart.
Pull pork apart using tongs or two forks.
Strain the meat from the juice. Reserve juice for sauce or soups.
Serve in enchiladas, tacos, burritos, sandwiches. Enjoy!!
I grew up in New Mexico where Hatch green chili finds its way into every meal and every recipe. Did you know that New Mexico is the only state in the USA that has an official State Question? In 1996, the state legislature declared “Red or Green?” as the State Question, referring to the question always asked when ordering New Mexican cuisine. My answer is always, green! My favorite source of Hatch green chili is 505 Southwestern‘s Roasted Green Chile since its ingredients are green chile with a little lime juice and garlic salt, and nothing else. I keep a quart on the pantry shelf or in the fridge all the time. Here is an easy recipe for green chile sauce to go on our pulled pork enchiladas.
Green Chile Sauce
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This sauce comes together quickly and is perfect for adding flavor and spice to any recipe. Try it on scrambled eggs or hamburgers, as well as enchiladas, tacos, and chips.
Servings
Prep Time
3Cups
15Minutes
Cook Time
15Minutes
Servings
Prep Time
3Cups
15Minutes
Cook Time
15Minutes
Green Chile Sauce
Print Recipe
This sauce comes together quickly and is perfect for adding flavor and spice to any recipe. Try it on scrambled eggs or hamburgers, as well as enchiladas, tacos, and chips.
Fire up enough charcoal to fit underneath any size camp Dutch oven. I used a 12-inch but any size will work. Place the oven over the hot coals, add butter and onion. Sauté for several minutes until onion starts to turn translucent. Add garlic and stir for a minute.
Add flour and stir constantly for 1 to 2 minutes until flour is well incorporated into the onions.
Stir in cumin, chipotle, and chicken stock and let simmer until sauce thickens up, about 4 to 5 minutes. Stir in green chile.
Remove from heat. Stir in sour cream. Add salt and pepper to taste.
This is the first part of my recipe for pulled pork enchiladas with green chile sauce. Although it takes all day, the results are worth the wait!
