Mr. Lampe posted something the other day asking about barbacoa de cabeza. After googling it, I found a recipe page at www.erench.com and today decided to make the pork chile verde recipe from there. So no credit goes to me for the recipe, but here's what I did.....
Started out with two quartered onions, three anaheim peppers, some tomatillos and a few wrapped cloves of garlic. Put those all in a cast iron skillet on the WSM, along with a small 2 lb rack of baby back ribs. I lightly salted the ribs, but otherwise didn't season them.
On the WSM at 225 with two small chunks of pecan.
Off the WSM after 1 hr 45 minutes.
http://i1024.photobucket.com/albums/y305/ethangarrett1/IMG-20120815-00010.jpg
I sliced the ribs into individual bones and chopped everything else and put it all in a crock pot with 2 cups of chicken stock, salt and cumin for about 3.5 hours. Once the pork started to come off of the rib bones, I pulled it all, broke it into small chunks and put it back in the crock pot.
I ate it garnished with cilantro and it was excellent! Didn't look like anything special, but had a smoky, deep flavor that was wonderful. I'm definitely going to make this again, and it would be an especially good use for spare rib trimmings. Thanks for taking a look!
Started out with two quartered onions, three anaheim peppers, some tomatillos and a few wrapped cloves of garlic. Put those all in a cast iron skillet on the WSM, along with a small 2 lb rack of baby back ribs. I lightly salted the ribs, but otherwise didn't season them.
On the WSM at 225 with two small chunks of pecan.
Off the WSM after 1 hr 45 minutes.
http://i1024.photobucket.com/albums/y305/ethangarrett1/IMG-20120815-00010.jpg
I sliced the ribs into individual bones and chopped everything else and put it all in a crock pot with 2 cups of chicken stock, salt and cumin for about 3.5 hours. Once the pork started to come off of the rib bones, I pulled it all, broke it into small chunks and put it back in the crock pot.
I ate it garnished with cilantro and it was excellent! Didn't look like anything special, but had a smoky, deep flavor that was wonderful. I'm definitely going to make this again, and it would be an especially good use for spare rib trimmings. Thanks for taking a look!
