Saturday Sammich Pr0n

We were all out of smoked pork from the last time I did a pork shoulder.  We bought another Boston butt for another batch put I didn’t want to fire up the smoker so I put it into the new-ish oven, set the temp to 200, and let it go.  When I went to check on it in the morning I found that the oven had shut itself off during the night,  A quick check online told me that it shuts itself off after 12 hours, so it quit on me circa 3am.  Bummer.  I checked the internal temp and it was only 115° so I cranked it to 350° to finish.

I wanted to disable the 12-hr auto shut off and that led me on quite the wild goose chase.  Check the user manual, they said, you’ll find the instructions for that.  Uh… nope.  I did reacquaint myself with the special features menu and managed to find it in there.  The controls are not at all intuitive but with a close read of the manual and at least four tries I got-er-done.

I Need To Bake Some Buns

Smoked a 10lb pork shoulder overnight at 200° and finished it in the oven.  The internal temp was 150-ish when I brought it in, and the oven took it to 200°  It will make many sammiches!  I used a simple dry rub of ground coriander, brown sugar, granulated onion and garlic, and black pepper.  Peach wood provided the smoke.

Posole

Kroger had pork shoulders for 99 cents a pound so I grabbed one.  I figured it was past time for a big pot of posole.Mrs J eats hers with crushed nacho chips but I like to go with the traditional garnishes, sans cilantro because reasons.  Posole as I made it here is a pork stew with hominy spiced with a sauce made from dried chilies.  I soaked the chilies in hot water and then liquified them in a blender.  Push the raw sauce through a sieve and saute the result in a shallow pan with a bit of oil to bring out the flavors.  Stir it into the pork broth.

Carnitas Pizza

20160612_172223(1600x1200)This is on a basic wheat flour crust.  I suppose if you were to go all in on one of these you could make a crust with masa but I chickened out.  I spread refried beans over the crust as a sauce analog.20160612_173322(1600x1200)A good measure of roast pork was laid down over the beans along with tomato slices and fresh jalapenos (on my half only).20160612_173344(1600x1200)My first thought for cheese was sharp cheddar but I opted for queso quesadilla.  It’s a good melting cheese.  Quesadillas are named for the cheese, not the other way around.20160612_173606(1600x1200)I gave the pie an overall sprinkle of my favorite Tex-Mex seasoning and baked it for  about 20 minutes at 350.  I added a little hot sauce to mine just to kick it up.