This weekend I made this for a cook-in in Poway (Sandy Eggo)

It ain't Mexican but it ain't bad


Dimitri


Mexican Style Pulled Pork.

Used a 9 pound Boston Butt

RUB:
1/3 Red Chili Powder
1/3 Ground Cumin
1/3 Dried thyme.

Smoke in Mesquite or Hickory until 190+ degrees
Wrap in foil and rest for about an hour.
Shred or chop including the bark if you like

Sauté 2 diced large white onions 6 diced large tomatillos until softened add 2
small cans of diced Green chilies and sauté a little longer.

Add the meat and 1 large can of Medium (hot) Green enchilada sauce and simmer
uncovered until well blended. Note the mixture will be quite saucy. At this
point I rested the meat and refrigerated overnight.

Here comes the tricky part - reheat in an open pan (I use a large electric fry
pan) to evaporate the sauce turning and stirring. Continue to fry until the
meat starts to brown. This can take up to an hour, and takes constant attention
not to scorch the meat/sauce adjust the salt and pepper or leave it alone.

Serve hot with Hot Warmed Tortillas, Mexican Key Lime wedges, red chili powder
and:

Pico De Gallo

2 Rough chopped very large white onions
8 Small to medium tomatoes
8 Jalapeño Chilies
4 Serrano Chilies
1/2 bunch of chopped Cilantro
Juice from 3 Mexican Key limes
Salt to taste

Please note the amount of heat of chilies is up to individual taste. I also cut
the tomatoes first and place them into a colander to drain the excess juice.

"Dimitri" > wrote in message
news
> This weekend I made this for a cook-in in Poway (Sandy Eggo)
>
> It ain't Mexican but it ain't bad
>
>
> Dimitri
>
>
> Mexican Style Pulled Pork.
>
> Used a 9 pound Boston Butt
>
> RUB:
> 1/3 Red Chili Powder
> 1/3 Ground Cumin
> 1/3 Dried thyme.
>
> Smoke in Mesquite or Hickory until 190+ degrees
> Wrap in foil and rest for about an hour.
> Shred or chop including the bark if you like
>
> Sauté 2 diced large white onions 6 diced large tomatillos until softened
add 2
> small cans of diced Green chilies and sauté a little longer.
>
> Add the meat and 1 large can of Medium (hot) Green enchilada sauce and
simmer
> uncovered until well blended. Note the mixture will be quite saucy. At
this
> point I rested the meat and refrigerated overnight.
>
> Here comes the tricky part - reheat in an open pan (I use a large electric
fry
> pan) to evaporate the sauce turning and stirring. Continue to fry until
the
> meat starts to brown. This can take up to an hour, and takes constant
attention
> not to scorch the meat/sauce adjust the salt and pepper or leave it alone.
>
> Serve hot with Hot Warmed Tortillas, Mexican Key Lime wedges, red chili
powder
> and:
>
> Pico De Gallo
>
> 2 Rough chopped very large white onions
> 8 Small to medium tomatoes
> 8 Jalapeño Chilies
> 4 Serrano Chilies
> 1/2 bunch of chopped Cilantro
> Juice from 3 Mexican Key limes
> Salt to taste
>
> Please note the amount of heat of chilies is up to individual taste. I
also cut
> the tomatoes first and place them into a colander to drain the excess
juice.
>
>
Shame one you! You had enough great food there for an army and you did not
invite me! I would have brought the Dos X and even a flask of tequila for
admittance.

You made my mouth water. Thanks!

Wayne
www.pueblaprotocol.com

"Wayne Lundberg" > wrote in message
...

<snip>

> Shame one you! You had enough great food there for an army and you did not
> invite me! I would have brought the Dos X and even a flask of tequila for
> admittance.
>
> You made my mouth water. Thanks!
>
> Wayne
> www.pueblaprotocol.com

Mia Culpa, Mia Culpa., Mia Culpa.

I must have had a brain freeze it won't happen again.

Dimitri

In article >,
Dimitri > wrote:
>This weekend I made this for a cook-in in Poway (Sandy Eggo)
>
>It ain't Mexican but it ain't bad
>
>
>Dimitri
>
>
>Mexican Style Pulled Pork.
[]
>RUB:
[]
>Pico De Gallo

Hmm MMM, Dimitry, I'll bet they serve burritos of this in heaven!

Regards,

Johann

> wrote in message
...
> In article >,
> Dimitri > wrote:
>>This weekend I made this for a cook-in in Poway (Sandy Eggo)
>>
>>It ain't Mexican but it ain't bad
>>
>>
>>Dimitri
>>
>>
>>Mexican Style Pulled Pork.
> []
>>RUB:
> []
>>Pico De Gallo
>
> Hmm MMM, Dimitry, I'll bet they serve burritos of this in heaven!
>
> Regards,
>
> Johann

LOL.....

I have to remember that line - In that case you can leave them wet and skip the
final step

Dimitri

"Dimitri" > wrote in message
.. .
>
> "Wayne Lundberg" > wrote in message
> ...
>
> <snip>
>
> > Shame one you! You had enough great food there for an army and you did
not
> > invite me! I would have brought the Dos X and even a flask of tequila
for
> > admittance.
> >
> > You made my mouth water. Thanks!
> >
> > Wayne
> > www.pueblaprotocol.com
>
> Mia Culpa, Mia Culpa., Mia Culpa.
>
> I must have had a brain freeze it won't happen again.
>
> Dimitri

I have been ill for a while and am just now trying to catch-up. As the
coordinator for the SD Cook-Ins, it is actually my fault. I have invited
Wayne to attend in the past but he has not been able attend. This is
probably the first year I haven't issued invitations to the SD Cook-In to
the members of a.f.m-c in a long time. Sorry I forgot!

I am sorry that I was too sick to be there Dimitri. It is always a pleasure
to see you. We will have our get-together a little closer to you next time!
I'm looking forward to it.

Best,
Charlie

"Charles Gifford" > wrote in message news:laBDe.1184$
<snip>

> I have been ill for a while and am just now trying to catch-up. As the
> coordinator for the SD Cook-Ins, it is actually my fault. I have invited
> Wayne to attend in the past but he has not been able attend. This is
> probably the first year I haven't issued invitations to the SD Cook-In to
> the members of a.f.m-c in a long time. Sorry I forgot!
>
> I am sorry that I was too sick to be there Dimitri. It is always a pleasure
> to see you. We will have our get-together a little closer to you next time!
> I'm looking forward to it.
>
> Best,
> Charlie

Me too.

Dimitri

Hope you re getting better Charles!

Wayne

"Charles Gifford" > wrote in message
nk.net...
>
> "Dimitri" > wrote in message
> .. .
> >
> > "Wayne Lundberg" > wrote in message
> > ...
> >
> > <snip>
> >
> > > Shame one you! You had enough great food there for an army and you did
> not
> > > invite me! I would have brought the Dos X and even a flask of tequila
> for
> > > admittance.
> > >
> > > You made my mouth water. Thanks!
> > >
> > > Wayne
> > > www.pueblaprotocol.com
> >
> > Mia Culpa, Mia Culpa., Mia Culpa.
> >
> > I must have had a brain freeze it won't happen again.
> >
> > Dimitri
>
> I have been ill for a while and am just now trying to catch-up. As the
> coordinator for the SD Cook-Ins, it is actually my fault. I have invited
> Wayne to attend in the past but he has not been able attend. This is
> probably the first year I haven't issued invitations to the SD Cook-In to
> the members of a.f.m-c in a long time. Sorry I forgot!
>
> I am sorry that I was too sick to be there Dimitri. It is always a
pleasure
> to see you. We will have our get-together a little closer to you next
time!
> I'm looking forward to it.
>
> Best,
> Charlie
>
>

"Wayne Lundberg" > wrote in message
...
> Hope you re getting better Charles!
>
> Wayne

Thanks Wayne! I am getting better though it is very slow. I really wish I
hadn't missed Dimitri's pork. Dimitri is a darn good cook! We are going to
have a Sandy Eggo/Orange County cooking event next year in Laguna Hills.
Keep it in mind! I'll try to remember to invite you then. The older I get,
the worse my memory gets.

Charlie

I'll stay tuned!

"Charles Gifford" > wrote in message
ink.net...
>
> "Wayne Lundberg" > wrote in message
> ...
> > Hope you re getting better Charles!
> >
> > Wayne
>
> Thanks Wayne! I am getting better though it is very slow. I really wish I
> hadn't missed Dimitri's pork. Dimitri is a darn good cook! We are going to
> have a Sandy Eggo/Orange County cooking event next year in Laguna Hills.
> Keep it in mind! I'll try to remember to invite you then. The older I get,
> the worse my memory gets.
>
> Charlie
>
>