Fire Roasted Hatch Green Chile and Jalapeno Pulled Pork Sliders

The title of this recipe is certainly a mouth-full, but the flavor you get with that mouth-full is amazing.

I hosted a "Stock the Bar" Couples Shower for my brother and his fiance, Amanda.   I thought having more finger foods would be fun, especially for the guys, as the football games were on and it was a casual atmosphere.   Pulled Pork sliders seemed the way to go and while at the grocery store I noted some Hatch Green Chile's so grabbed those and a few jalapeno's.   Though I fire roasted the chile's and jalapeno's I opted for a cole slaw topping on the first batch of sliders.   It wasn't until later in the evening with the party in full swing was I spurred to try it with those delicious charred gems and I'll thank my friends husband, Chet, for peeling the chile's and starting this.   So in the middle of a party in my home, I'm playing in the kitchen... how fitting.

Some people know my food story and others don't but I grew up playing in the pantry.   My father was an Air Force pilot and we moved every year for 16 years straight.   There were times when we moved into a new neighborhood and I didn't have friends to play with so I'd play in the pantry.   What I know now as marinade was simply the curiosity of a six year old, blonde hair and blued eyed, bored little girl.   I'd steal butter and sugar from the kitchen and run back to my room where I had a complete kitchen set up (in that lovely 70ies avocado green) and pretend to make cakes.   The year I got my Easy Bake Oven was monumental and I still remember it like it was yesterday.

Being able to play in the pantry without any restrictions lead me to my no fear attitude in the kitchen.   I will try anything, attempt anything and if I fail, so what.   I don't normally measure unless I am baking, and I will wander aimlessly through Whole Foods or Central Market to see what I can find to play with.   Yes I play with food... and I love it!

So here is the newly created Pulled Pork Slider recipe, which by the way, is far better than the one with cole slaw on it.  

Fire Roasted Hatch Green Chile and Jalapeno Pulled Pork Sliders

Fire Roasted Chile and Jalapeno Ingredients:

• 5 Hatch Chiles
• 5 Jalapenos
• 1 paper sack

Directions:  Over a high flame on the grill, char and blister the skin of the chiles and jalapenos.   Place in the sack to steam.  Once cool, peel the charred skin.  Split open, remove seeds and chop.

Pulled Pork Ingredients:

•  2 lb boneless pork shoulder roast, trimmed
• 1 t paprika
• 1 t ground cumin
• 1/2 t ground cinnamon
• 2 T salt
• 1 T cracked black pepper
• 1 T olive oil
• 1 C apple juice
• 1 C Woody's Sweet BBQ Sauce
• 1 T finely chopped chipotle peppers in adobo sauce

Directions:   Combine dry ingredients and rub over trimmed pork should roast until ready to cook, a day in advance.   In a large crock pot insert or regular pan, heat olive oil and sear roast on all sides.   Add apple juice and simmer, again in either the crock pot or on the stove top, until the pork is very tender.   Drain as much fat off the top as possible, then remove and shred or "pull".   Return to the crock and finish with the Woody's Sweet BBQ Sauce, chipotle in adobo sauce and keep warm until ready to serve.

To assemble:   Toast slider buns on a hot griddle with a bit of butter.   Add the pulled pork and top with a mixture of the fire roasted chile's and jalapeno's.   Slap the top on it and devour!   Perhaps you could add a slice of jalapeno jack cheese, but it's not necessary!

Fall Off the Bone Tender Babyback Ribs

These are easy, extremely tender and we usually serve them on a Sunday due to the long cooking time.   I had to negotiate with my husband to post this recipe, because he considers them to be one of HIS signature recipes (though it's my BBQ sauce recipe).   Enjoy!


BBQ Babyback Ribs with sweet BBQ sauce.

Ingredients:

• 3 pack of Babyback Ribs, rinsed and patted dry (we buy them at Costco)
• salt and pepper 

We use a charcoal grill/smoker with traditional charcoal and some added mesquite wood.   Start your grill and when the coals turn white, spread them out, add the wood.   In the mean time, rinse and pat dry the ribs and season generously with salt and pepper.   Place on the grill NOT under the coals directly, fat side down and cook for 3 1/2 hours, watching the temperature (keeping it at 250 degrees).   Turn the ribs to fat side up and baste with my delicious BBQ sauce.   Allow to cook an additional 30-45 minutes until the meat is tender and almost falls off the bone.   Remove from grill and baste again with the sauce.   To serve, cut into individual pieces and serve with a side of BBQ sauce for dipping.

Homemade Sweet BBQ Sauce

Ingredients:

• 1 C packed dark brown sugar
• 1/2 C ketchup
• 1/2 C molasses
• 1/4 C cider vinegar
• 1/4 C chopped yellow onion
• 3 T olive oil
• 3 T grainy mustard
• 3 cloves garlic, minced
• 1 T Worcestershire sauce
• 1 T lemon juice
• 1 t liquid smoke
• 1 t cayenne
• salt and pepper to taste

Add all ingredients to a blender and puree until smooth.   Pour into a saucepan and simmer over medium heat until reduced and at the desired thickness (usually an hour).