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Monday, October 31, 2011

Mesquite Roasted Pork on Indian Fry Bread

I wanted to cook a hunk of pork the other day but didn't want to spend several hours waiting on it to smoke. This was about an 8lb pork shoulder with the bone in.
I removed the bone and butterflied the meat to lay flat...



Scored the pork in several places with a sharp knife then drizzled with olive oil and seasoned with cracked black pepper, kosher salt and minced garlic.



Layed the seasoned pork on the Hasty Bake with the hot coal rack lowered to the "smoke" level.



I let the pork slow roast over the hot coals with a few mesquite chips..and basted with a mixture of cider vinegar, kosher salt, black pepper, onions, water and jalapenos...



Then made a batch of fry bread while the pork roasted on the grill...
I combined
2 cups of flour
1 TBS baking powder
1 tsp salt
Then worked in 1 TBS of lard
When the lard was worked in well I added 1/2 cup of warm water.
Kneaded well and covered for 30 minutes



I rolled the dough into large rounds, keeping the edges a bit thicker than the center..



Then fried til golden.....



I flipped the roasting pork over about 4 times during the cook...



It was ready to eat in 1 1/2 hrs....



I topped the fry bread with some of the roasted cubed pork...



Then added asadero cheese, lettuce and fresh pico...



It was sooooo tasty! The pork was tender and juicy and had a mild smoke flavor from the mesquite.



I was happy with it. Now I know that when I'm short on time I can just roast a large pork shoulder over hot coals instead of slow smoking it all day. :)

12 comments:

Big Dude said...

Great idea Jeanie - your meal looks awesome.

neanderthal said...

Next time you need a piano, carcass or other heavy object moved, I will hoist for food.

Enjoy the weather

David P. Offutt - The Gastronomic Gardener said...

That is beautiful! I happen to have a big pork shoulder in the freezer right now. Hmmm Thanks for the idea!

Tristan said...

There's that Pacifico we all know and love! I'm definitely going to try that fry bread cowgirl. Brined and smoked a couple turkeys this weekend....would have made you proud.

cowgirl said...

Thank you Larry! I was kind of surprised at how well the meat turned out. lol I will do this again for sure. :)

cowgirl said...

lol Neanderthal, that's almost a daily occurrence! Sometimes 5 gallon buckets full of whatever are too heavy to lift. :)
Thanks!!

cowgirl said...

David Thank you! I know you will make something really delicious with that shoulder. :)

cowgirl said...

Tristan! :)
I still have a Pacifico every once in awhile. I bet your turkeys were great! Are you practicing for Thanksgiving? :)
I have been enjoying the sriracha sauce...even tried some with this roasted pork. It's really tasty sauce.
Thanks again Tristan!

LindaG said...

I'm always just a tiny bit jealous of your skills.
Looks yummy as always, Cowgirl! :)

Dave~ said...

Ohhhh you make me Sooooo hungry! lol

Dave~

cowgirl said...

lol Linda, you're too kind! Thanks and (((HUGS))).

cowgirl said...

Dave, it's good to see ya posting! Thanks friend. :)