Dwain Pannell
TVWBB Hall of Fame
For the last day of the last weekend of the last month of the year I decided to pull out Bruce Aidells' reference The Great Meat Cookbook and found a winner. I set aside some pork from a butt I did recently along with the fat cap in anticipation of something like this.
Mise en place
I rendered the fat, removed the bits and
...added onion, garlic, chipotle pepper, salt, and black pepper
...then the cubed pork butt until the liquid evaporated and the cubes were GBD (golden brown and delicious)
...then the tomatoes for 10 min or so
...then the 1800 Silver Tequila until evaporated (wish I had some Resposito)
...and finally the Yuengling until evaporated (wish I had Modelo or Dos Equis)
I served mine simply with cheese, a spoon of guacamole, and Albert's Hot Sauce.
These were LOADED with flavor! Of course, we had some standing rib roast left from Christmas dinner so SWMBO made some beef quesadillas to join the party. Come on Cowboys!
Mise en place
I rendered the fat, removed the bits and
...added onion, garlic, chipotle pepper, salt, and black pepper
...then the cubed pork butt until the liquid evaporated and the cubes were GBD (golden brown and delicious)
...then the tomatoes for 10 min or so
...then the 1800 Silver Tequila until evaporated (wish I had some Resposito)
...and finally the Yuengling until evaporated (wish I had Modelo or Dos Equis)
I served mine simply with cheese, a spoon of guacamole, and Albert's Hot Sauce.
These were LOADED with flavor! Of course, we had some standing rib roast left from Christmas dinner so SWMBO made some beef quesadillas to join the party. Come on Cowboys!
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