CakeM1x
is Blowin Smoke!
- Joined
- Apr 23, 2012
- Location
- Madison, WI
There's a "Chopped" style throwdown going on right now where you need to pick and incorporate 3 decided ingredients in your main dish which requires pork shoulder. I was going to make chili verde anyways for a "scary movie night" this week and was going to have leftover shoulder, perfect! Wife was out of town so decided to give it a whirl but next time I'll only do 1 labor intensive meal in one night.
I made a slaw from brocolli stems/cabbage. Threw the greens in a food processor shredder and made quick work of it all. Applied the dressing and into the fridge.
Next I got everything ready for the sweet potato mash. Baked a sweet potato, mashed it up with butter,orange juice, cilantro, and roasted chilies. Put it in a small baking dish and topped with crushed walnuts. Set aside until ready to bake.
For the pork I brined it for a couple hours and then seasoned with oakridge's secret weapon rub while the joe jr was coming up to 225 temp.
On the joe jr.
I started the gravy when the pork steaks were cooking. I began making the gravy when the steaks were approaching TFC (Time for consumption).
Frying up some bacon!
In goes the bone/trimmings and browned
In a seperate pan I got the apples/onions/garlic to dance together.
Added some flour to make a roux in the pot with the pork. Added the rest of the ingredients (ended up added 2 shots of whiskey instead of 1). Let it simmer til the pork was done.
Here it is prior to coming off the cooker.
Resting
Plated (forgot to add the crispy bacon for the pic but definately was added after)
Ummmm, this was very good. The gravy with the settle smokiness of the pork was fantastic and the sides paired great. Refreshing slaw with a spicy sweet tater was a nice combination. Sorry I didn't get better pics of the potato mash/brocolli slaw. Thought they'd be shown in the final pic better but it only focused on the pork and I was tired. Finally got a camera but I have no idea how to use yet. Also doing the chili verde along with this was a hectic time in the kitchen!
Thanks for lookin'!
I made a slaw from brocolli stems/cabbage. Threw the greens in a food processor shredder and made quick work of it all. Applied the dressing and into the fridge.
Next I got everything ready for the sweet potato mash. Baked a sweet potato, mashed it up with butter,orange juice, cilantro, and roasted chilies. Put it in a small baking dish and topped with crushed walnuts. Set aside until ready to bake.
For the pork I brined it for a couple hours and then seasoned with oakridge's secret weapon rub while the joe jr was coming up to 225 temp.
On the joe jr.
I started the gravy when the pork steaks were cooking. I began making the gravy when the steaks were approaching TFC (Time for consumption).
Frying up some bacon!
In goes the bone/trimmings and browned
In a seperate pan I got the apples/onions/garlic to dance together.
Added some flour to make a roux in the pot with the pork. Added the rest of the ingredients (ended up added 2 shots of whiskey instead of 1). Let it simmer til the pork was done.
Here it is prior to coming off the cooker.
Resting
Plated (forgot to add the crispy bacon for the pic but definately was added after)
Ummmm, this was very good. The gravy with the settle smokiness of the pork was fantastic and the sides paired great. Refreshing slaw with a spicy sweet tater was a nice combination. Sorry I didn't get better pics of the potato mash/brocolli slaw. Thought they'd be shown in the final pic better but it only focused on the pork and I was tired. Finally got a camera but I have no idea how to use yet. Also doing the chili verde along with this was a hectic time in the kitchen!
Thanks for lookin'!
Last edited:
