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
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.
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!!
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!
