Originally Posted by tooge (Post 9364085)

My favorite use is for pork chile verde. Make the following sauce, and when your butt is done smoking, and/or crockpotting, pull it or chunk it up, slather it in this sauce, and serve with tortillas and pico de gallo. If you decide to crock pot it, just use the sauce in the crock pot while the pork cooks.

10 tomatillos, roasted
4 cloves garlic roasted
one onion diced
juice of two limes
10 green chilis roasted and peeled (what type you use will determine the heat). Anaheim or poblanl for mild, or ancho or new mexico for more heat.
one jalapeno, roasted
Salt, pepper, cumin to taste

Throw all the ingredients into a blender. Blend until smooth. Pour into the crockpot with your butt. Cook until you can pull the bone out of the butt. pull the meat and mix with the sauce. Delicious!

Originally Posted by DaKCMan AP (Post 9364089)

:rolleyes:

http://www.chiefsplanet.com/BB/showp...5&postcount=14

Originally Posted by tooge (Post 9364101)

OOps, forgot, use chopped cilantro as well.

Originally Posted by DaKCMan AP (Post 9364089)

:rolleyes:

http://www.chiefsplanet.com/BB/showp...5&postcount=14

Originally Posted by JASONSAUTO (Post 9364207)

i knew all about that.

Originally Posted by Flachief58 (Post 9364220)

I like to brine mine 12-24 hours before smoking

1 gallon OJ
1/2 bottle soy sauce
1 cup honey
1 cup spicy mustard
1 onion sliced
1/2 head garlic crushed
2 tbsp fresh chopped ginger
1 tbsp red pepper flakes

The same recipe works great for chicken & turkey. Flavor to the bone

I serve it with a dipping sauce

Originally Posted by okoye35chiefs (Post 9364225)

wow! that sounds amazing... has this been featured on the food network? if not I am going to send it in for you!