Pulled Pork Posole

I have a crock pot and I'm not afraid to use it. lol  When things get busy or I just don't feel like cooking, the crock pot comes in handy!

Not sure what to call this, it's sort of a cross between smoked pork green chile stew and posole.

While prepping some of the venison meat harvested this season, I put the crock pot to work. 

Had some smoked pork butt, saved from deer season...

Started with cubed potatoes, onions, garlic and chicken stock. (didn't have pork stock on hand)

Peeled and cubed a bag of Hatch green chiles from my freezer...

added the smoked pulled pork to the pot...

Next I added cooked black beans, pinto beans, hominy, oregano, a bit of cumin, salt and pepper to taste. Thought about adding jalapenos but the flavor was hot enough for me with the hatch chiles..

I let it simmer for several hours while working on the venison. Topped with sour cream, minced onions and cilantro...

The smoked pork flavor came through, also the green chiles. Will make this again in the future!

Had the first light dusting of snow Friday night (early Saturday morning). Just a tiny bit that was gone by the time the sun came up in the morning. So far, winter has been mild here. Heck, I've been able to wear shorts outside during the day. I like it, but we could use the moisture.

Hope everyone has a great week. Keep safe and warm!

Smoked Chuck Pie

I know I make these too often but it's one of my favorite ways to use leftover smoked meat. :)
This time I used smoked chuck roast for the filling.

I used some Kenny's dry rub and put two chucks in the drum at about 275F with a bit of hickory...

I let the chucks catch some smoke for a couple of hours, then added beef stock, onions, peppers and garlic. Covered with foil and let er go til tender.

I love smoked chuck, it's so tender!

That night I had smoked chuck on a simple slice of white bread, covered with gravy made from the drippin's. Smooshed tatoes and fresh tomatoes with cucs...

It was a comfort meal. :)

Made a hashbrown crust in the cast iron skillet...

Gave it a good seasoning of SuckleBuster's Hoochie Mama...

Filled with smoked chuck, scallions, peppers, a bit of cheese...

Topped with the bacon lattice and sprinkled with more Hoochie Mama ...

Into the drum with a small bit of hickory. Smoked at 300-325F til heated through and the bacon was crisp.

Cut me a big ole slice... :)

The hashbrown crust, smoked chuck, onions, peppers and crisp bacon pie.
I thought about going the BBQ route and topping the thing with Q sauce...

then decided to slap an egg on top and call it breakfast. :)

I liked this better than going the Q sauce route. It was pretty tasty....but then... I like almost anything with an egg on top. :)

I used the rest of the smoked chuck on some fry bread. Will post pics of that soon.

Deer season is still going on here. I have some venison for the winter and hope to bring in one more.

Hope everyone had a great Thanksgiving and nice week. Can't believe December is here!

Thanks for stopping by. :)