I smoked a 9lb pork shoulder for about 5 hours with applewood. Simple yellow mustard, apple cider, pepper, and a splash of chili pepper for the brine. Finished it in the oven for about another 5 hours. Turned out great. Tons of leftovers.
Planning to do a chili this week with some dark coco, tomato stew/paste, jalapenos, onions, pepper. Any recs on a pork chili would be much appreciated! The SO doesn't care for verde, so it'll be a tomato base
Here's a recipe I have for BBQ chili:
1 TBS of Butter
1 TBS of Olive Oil
Melt butter into the olive oil over medium-high heat.
2 Yellow Onions - Chopped
3 Cloves of Garlic - Chopped
1 Jalapeño Pepper - Chopped and Seeds Removed - DON'T RUB YOUR EYES!
Saute' over medium-high heat for 5 minutes or until the onions are soft and translucent, and then remove the mix from the pot.
Add 1 TBS of olive oil back to the pot.
3 lbs. of Ground Beef or half beef & half sausage (or whatever combination of meats you want to use)
Brown the beef and drain the fat. Then, add in the following ingredients.
2 Fourteen Ounce Cans of Diced Tomatoes
1 Fourteen Ounce Can of Tomatoes With Chile Peppers
2 Cups of Beef Broth
1 Fifteen Ounce Can of Hot Chile Beans
1 Fifteen Ounce Can of Mild Beans
1 1/2 tsp. of Ground Cumin
1 lb. of Smoked Pulled Pork
1 1/2 tsp. of Chile Powder
8 ounces of your Favorite Beer (Secret Ingredient)
Simmer with lid off for 3 to 4 hours, occasionally stirring. Then, add the last two ingredients listed below.
2 ounces of Hershey's Chocolate (Secret Ingredient)
1 1/2 tsp of BBQ rub
Serve with cornbread and your favorite beverage!
