- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
This is too good of a deal to pass up. Today I'm making some pepper pork for a Christmas pot luck tomorrow. These were two 7 pound butts, I turned them into four 3-1/2 pound ones.
Looks real good. I have never seen the pepperoncinis used like that. What do they do for the meat? I love those little things.
Man I bet thats gonna be good. What in the liquid the Pork is resting in?
As you know, the peppers are pretty mild right out of the jar and after cooking down for 5 or 6 hours they get super tender. So tender if fact that when you add them to a sandwich or flour tortilla, the stems fall right off and can be thrown away. I'm sure between the peppers and the juice from the jar, it has some tenderizing effect on the meat.
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Wow!! That looks really good!! You just put that on the grill for some flavor and charring and then add it to the broth? And serve on tortilla?