25 replies to this topic

[positiveContact]

I've found I do not like this sauce cold.  I have to warm it up.  Am I the only one or is it weird to eat warm green salsa on chips?

[BrewerGeorge]

This is good.  Very good.

 

Anybody ever made this with shoulder?  The loin is almost too lean.

[Genesee Ted]

I have not, but shoulder would be perfect 

[bierboy]

This is good.  Very good.

 

Anybody ever made this with shoulder?  The loin is almost too lean.

That's what I used.

 

I think I am going to try it with chicken thighs and green tomatoes as substitutes.

[positiveContact]

one problem i might see with a fatty cut is that the fat wouldn't really melt and you'd be left with chewy fat peices.  i could be wrong.  if you can get something with the fat nice and distributed that might work pretty well.

[BrewerGeorge]

Just finished prepping the sauce and marinade for this dish again.  I wanted a little more heat, so I added a couple of jalapenos, a poblano and a cubano.  The sauce tastes awfully good.  Tomorrow, I'll cook off the pork and do the braise, then chill overnight and reheat for the chili competition on Saturday at the barn party.  I won't win; I'm not trying to, really, and this is too far from the Hoosier definition of chili.  But it will be some good eats, and it bet it's the first one gone.