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Butt Leftover Recipies

texashaze

Knows what WELOCME spells.
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Smoked Pork Enchiladas
----------------------------

2 lb of shredded pork butt
1 tsp Cumin
1 tsp Oregano
2 garlic cloves, minced
1 can green chiles
1/2 cup chopped onions
1 small can adobe smoked peppers, chopped, or 1/2 cup chopped jarred red peppers, or 1/2 cup chopped jalepenos (for a good kick)
1 cup sour cream
2 cans enchilada sauce or salsa verde
16 oz chedder/monterray jack (fiesta) shredded cheese
20 corn tortillas

1. Preheat oven to 350 degrees
2. Mix first 7 ingrediants (not sour cream) in casserole pan. Cover and bake 20-30 minutes.
3. While pork is baking heat 1/2 inch of canola/veg oil in frying pan to 325 degrees for frying.
4. Lay one corn tortilla in hot oil. Fry 5-15 secs on one side then flip for another 5-15 sec. Then shake of excess oil pat w/paper towel and stack on plate. Repeat process with all tortillas.
5. Pull pork mixture out of oven and mix in sour cream.
6. Spray 13x6 metal or glass pan w/ cooking spray. You will be baking the enchiladas in this.
7. Grab a tortilla and spread spoonful of enchilada sauce in middle. Sprinkle a dab of cheese. Spread in 2 spoonfuls of pork. Roll up tortilla and place in baking pan.
8. After pan is full of enchiladas, top them with remaining enchilada sauce (more or less to taste - I like to make sure they are all covered but not drenched). Then top with remaining cheese.
9. Spray foil with nonstick cooking oil and cover pan. Bake for 30 to 40 minutes.

Serve with rice, beans and cold beer. I like to sprinkle these with Cholula hot sauce and cold sour cream. If you want a great kick add the jalepenos with the pork mixture.

texashaze
 
sounded too good to pass up, so I just posted this one to the recipe section.
 
We just made this again last night... pretty good. The pork was from the 7 butts I smoked a few weeks back. I froze two bags with about 2 pounds each.

I guess I should have posted it in a receipe section but I wanted to see what everyone else does with leftovers...

t-haze
 
I just started doing butts, and we do the 7-8#er's.

So there is not too much left over, maybe just one more night of sammiches.

I need to start getting creative though.
 
Easiest leftover at our house is:

Take leftover pork out of the 'fridge. Nuke it -- open up each person's choice of sauce d'jure -- enjoy -- half the time we don't even bother to get bread or buns out!! :D

We have similar recipes for leftover brisket, chicken, ribs, steak, etc. :D
My cookbook is available for $9.99 and I offer a Brethren discount :mrgreen:
 
Heck, if I had 2# of pork left it would mean that nobody ate! :D
 
Speaking of Left overs I have a ham I need to do something with. Any ideas ?
 
How about some superior buracho beans! :D Ham and au gratin potatoes, Ham salad, ham loaf (one of my spouses favorites - not bad!) -- come to think of it there's not a lot you can do with ham except use it as ham!
 
I prefere just the ham and beans (and a little brown sugar).
 
Ham leftovers
easy - croque monsieur - fancy ham and cheese sandwich
harder - chicken cordon blue

Both are tasty

R
 
brdbbq said:
Speaking of Left overs I have a ham I need to do something with. Any ideas ?

Grind it up, add any thing you have left over and make it into SPAM! :D
 
Emeril Lagasse has a pretty good chicken cordon bleu recipe that isn't complicated. Think I have it somewhere. I've been intending to find it recently. I've thought about smoking the chicken a bit after stuffing, and before breading it.
 
I do a Chicken Breast Supreme (open faced cordon bleu). Bread the chicken breast with Italian bread crumbs and back until done - then top the hot chicken breast with a couple tablespoons of ranch dressing, a slice of ham, and a slice of mozzarella cheese. Pop back in the oven to heat the ham and melt the cheese -- enjoy!!

(I gotta do about 100 of these over the next couple of weekends for catering jobs!)
 
"Speaking of Left overs I have a ham I need to do something with. Any ideas ?"


Ham & eggs
“ & taters
“ Salad
“ Samiches
“ Never Mind, I got your point.
I hate when that happens!!!!!!!! :x
 
Yes please post the enchilada recipe to the recipe section. I don't have any smoked butt now, but want to be able t find it when I do! Thanks!

Mr. Kick
 
My late $.02:
I'm with DFL. The skin off a butt and some Borracho Beans (you can substitute ham hocks for the whole pork thing). Most of the time with the fam and the hood it's all gone! BUT it's all good.

Love the subliminal advertising BIG AL!! ;-) Look into some neon/flashing fonts :lol:
 
Speaking of Left overs I have a ham I need to do something with. Any ideas ?

Hmmm, idea, Yeah Brian just send it my way, I'll take care of it for you and post the results.
 
Alright, I know it's been a few days since someone has posted on this thread but I couldn't resist. A couple of nights ago I made a version of a Southern Living recipe(my wife subcsribes)called Spicy Tex-Mex chicken cobbler. I instead used some pulled pork from a smoke the previous weekend and it was damn good. Although smoked chicken will work well also.

Here's my version of the recipe if anyone wants to try, it's pretty quick to make:

1 onion sliced
2 tb vegy oil
1 15 oz. Black Bean (Bush's)
1 10 oz. Rotel Mexican style(I like hot)
1 10 oz. Enchilada sauce
3 Cups Pulled Pork
1 ts salt
pinch of cumin, chili powder, oregano, and ground pepper(maybe southern flavor too)
1 1/2 cups Bisquick mix
1 egg
2/3 cup milk
1 cup 3 cheese mex blend or whatever
1/2 cup cilantro (important)
1 avocado, sliced
1 tb lime juice
sour cream

1) Saute onion in hot oil in 10 in cast iron skillet over medium-high heat for about 5 minutes. Stir in beans and next 8 ingredients(stop after seasonings). Bring to boil, reduce heat and simmer uncovered for 15 min.
2) Combine baking mix, egg, and milk in a medium bowl, stirring until smooth. Fold in 1/2 cup cheese and 1/4 cilantro; pour over simmering pork mixture.
3) Bake at 400* for 20 min. until toothpick comes out clean. Sprinkle with remaining 1/2 cup cheese and remaining 1/4 cup cilantro. Add Avocado slices ontop with lime juice for presentation. Serve with Sour Cream and hot sauce.

I like to kick it up with some peppers too but this is the bland version. Feel free to use your imagination.
 
Stuecue, looks like a winner to me. I've copied and pasted to the Palm Pilot.

BTW, is there still a mexican food place down in Moore called La Roca or something like that. Lived there back in the 70's (Joe Washington years at OU) before my parents got me out of there and had me deprogrammed :wink:
 
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