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Tex-Mex pulled pork--revisited
Posted: Sun Jan 06, 2008 8:25 pm
by Billy Fussell
A while back, Mike posted about pulled pork. We have fixed it a couple of times and always manage to eat it all (me). I fix the leftovers mostly into sandwitches. Found a different way to deal with the pulled pork leftovers. Bake a BIG potato. Slice it open and dress it up with salt and pepper, butter, and sour cream. Then pile it high with the pulled pork. This is a meal in itself. Try it, you"ll like it.
Billy
Posted: Sun Jan 06, 2008 11:34 pm
by Hengy
Boy, that sounds REALLY good, Billy! How much chili powder are you using in the recipe? I know that the recipe calls for 1/4 cup of chili powder, and that is the way my wife and I make it. I have heard quite a few comments from folks who think I am off my rocker because this would be too hot... I can say that I don't think that it was too spicy for us!
Thanks for the tip, Billy... I am going to have to try it!
Mike in La Crosse, WI
Posted: Mon Jan 07, 2008 8:50 am
by Billy Fussell
Mike,
the 1/4 cup of chili powder would not be too much me, but my wife cut it back to about 1/8 cup because she doesn't eat real spicy food. This is her reasoning for doing that. Anyone that likes spicy food, the 1/4 cup would be o.k. It can be tweaked to suit one's particular taste, but whatever you do to it, it is good.
Thanks for the recipe.
Billy