PantherDave Posted September 19, 2007 Share Posted September 19, 2007 Well, this week we will go alot simpler but still mighty tasty. This week we will be doing "Pepper Pork Sammiches" and it's a breeze to make and good to eat. Pepper Pork Sandwhiches 3 lb pork shoulder roast 2 cans enchilada sauce 1/2 package taco seasoning 2 habenero chile peppers, seeded and diced( I go with jalapenos myself, habeneros just to hot for my ass-literally, cue Johnny Cash, "Ring of Fire", and if you have kids, knock it down to green chilies). Step 1- Put all ingredients in CP. Cook on low 8-9 hours(preferred method) or high 4-6 hours. Step2- Remove pork, and shred with two forks. Return to CP. Turn heat to high and cook 20-30 more minutes. Step3- Serve on you choice of bun or roll(I like the Pepperidge Farm Onion Rolls myself) and top with shredded cheese if desired. I love this one and it's cold beer drinking heaven!!!! We serve with carrot and celery sticks, but chips, fries or perogies will do as well. Now for some football, I like the Lions to just flat outscore the Eagles in this one. Lions 27 Eagles 20 I also like the Bengals going to Seattle and getting a W, alot of tempting "call" games this week. Well, Good Luck on the Homer Front and FF Wise, Bon Appetite-Peace PD. Quote Link to comment Share on other sites More sharing options...
Capt. Waffle Posted September 19, 2007 Share Posted September 19, 2007 Sounds good, and I'll take your advice.....I like Habeneros but thet don't like me!!! Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted September 20, 2007 Share Posted September 20, 2007 Sounds awesome... thanks PD! Quote Link to comment Share on other sites More sharing options...
alexgaddis Posted September 20, 2007 Share Posted September 20, 2007 I am skeptical...if it is that easy to make and tastes that good? I will let you know how I managed to screw it up very soon... Quote Link to comment Share on other sites More sharing options...
loaf Posted September 21, 2007 Share Posted September 21, 2007 I'll be trying this one for sure. Not this Sunday though as I'm going to McComick and Schmick's... Quote Link to comment Share on other sites More sharing options...
gbpfan1231 Posted September 30, 2007 Share Posted September 30, 2007 I am trying this today. I got a bit of a late start and could cook on low and have for dinner or high and munch a late lunch. Is there a big difference from cooking onlow versus high? Please respond asap - I am hungry. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted September 30, 2007 Author Share Posted September 30, 2007 On high will be fine, but it is better when done on low. Quote Link to comment Share on other sites More sharing options...
gbpfan1231 Posted October 1, 2007 Share Posted October 1, 2007 On high will be fine, but it is better when done on low. Made it yesterday. Was very good but would prefer the sauce to be a bit thicker. When you say two cans of Enchilada sauce what size can??? I bought two 10 oz and one 19 oz and ended up putting all of them in assuming that the two can meant two 19 oz cans???? Any theory on how to make it a bit thicker?? Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted October 1, 2007 Share Posted October 1, 2007 Made it yesterday. Was very good but would prefer the sauce to be a bit thicker. When you say two cans of Enchilada sauce what size can??? I bought two 10 oz and one 19 oz and ended up putting all of them in assuming that the two can meant two 19 oz cans???? Any theory on how to make it a bit thicker?? I've never used this method but my guess is that the fat from the pork is going to make the sauce thinner so you'd have to put in new sauce before you return the pulled pieces to the pot. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 1, 2007 Share Posted October 1, 2007 can thicken the sauce with a roux or a slurry Quote Link to comment Share on other sites More sharing options...
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