Tex-Mex pulled pork--revisited

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Billy Fussell
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Tex-Mex pulled pork--revisited

Postby Billy Fussell » Sun Jan 06, 2008 8:25 pm

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

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Hengy
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Postby Hengy » Sun Jan 06, 2008 11:34 pm

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
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Billy Fussell
5+ Years
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Posts: 678
Joined: Fri Feb 16, 2007 11:28 am
Zip Code: 75959
Location: Tx., Milam

Postby Billy Fussell » Mon Jan 07, 2008 8:50 am

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


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