(scroll to the end for recipe)
National BBQ Day was the other day. One of those ambiguous days that you see on insta or FB that reminds you to post a fun picture to “commemorate the day.” That being said, it’s starting to be that time of year when we are regularly up at dawn putting something on our smoker, and yesterday was one of our first days of the season to fire it up. That’s actually not true given we use our smoker all year (including in snow), but there is something very different once summer starts to come around. As such, here is my celebration, a little late, of BBQ. In this case, technically, it’s a celebration of our smoker of choice, the Traeger. If you don’t have one, feel free to connect with me and I’ll be happy to sell you on it.
BBQ is one of those food groups that isn’t plentiful up here in the Mile High, so my husband and I have had to improvise and figure it out ourselves to recreate the delicious smoked meats we love to indulge on. Enter, the Traeger. We received one as a housewarming gift when we bought our house a few years ago, and it is easily one of our most favorite things. It makes cooking so easy, and makes the most amazing, show-stopping meals. We smoke literally everything minus fajitas and steaks. We have tried, and while they are delicious, I just prefer those dishes without the smokiness – personal preference. When exploring recipes, especially with a new cut of meat, I always turn to those specifically from Traeger. There are so many to choose from, just look for the high ratings, flavor profile, and effort level (low please!) you are looking for.
That’s how I found my favorite recipe for Pulled Pork. It’s one of our favorite things to make for several reasons which include: it’s CHEAP, easy, delicious, and the leftovers can be transformed into many different dishes so you aren’t eating the “same thing” for a week. This is key for my family as my husband doesn’t love to eat the same thing multiple meals in a row – aka. Leftovers. You do need to plan for this recipe as total time averages around 10 hours, but I promise it’s worth it.
From a cooking standpoint, smoking meat is easy. While the timing varies, the key is temperature. When you look up recipes, the timelines vary based on weight, altitude, outside temperature, etc, but they are all centered around the temperature of the meat you are cooking. I cannot stress enough – this is key. The new smokers have the gauges set to wifi, so you can check the meat temperature AND adjust the smoking temperature from your phone. This is a FABULOUS feature on the newer editions, and I would definitely pay extra for it. While ours doesn’t have it, it would make things even easier to not have to go outside every so often (sometimes in the rain, snow, etc) to check on meat temp. First world problems, I know. But it ALSO would be nice, if you’re smoking a brisket for example which requires almost 24 hours, to not to have to get out of bed in the middle of the night to check on it. Just saying. I would also consider investing in a thermometer probe that connects to your machine. Most new smokers come with one or two of these, but if they don’t, buy one. For an incremental, minimal cost it will make your life (and your food) much better.
These are my key TIPS when making pulled pork:
Easy Peasy Smoked Pulled Pork
Ingredients:
Instructions:
For those of you Texans who have had the pleasure of dining at Roaring Fork. There is no doubt that you have had a steaming individual cauldron of green chili pork stew with melty cheese and buttered tortillas. I didn’t know buttered tortillas were a thing, but I promise you, they are essential.
This dish is now the only thing I can order whenever I go to Austin. Typically with a side of green chili mac since I can’t help myself. While there are many other incredible things on the menu, there is something truly special about the green chili pork stew. As fate would have it, I ended up moving to the home of the namesake of this amazing restaurant – the Roaring Fork River and have been trying to emulate this recipe ever since. To be honest, I tried a few times in Houston just because I missed it.
Another recipe I’ll be sharing soon is our pulled pork. After moving into our house, we received a Traeger smoker as a housewarming gift and it has become one of our most beloved items. I truly believe if the house caught fire the traeger would be the first thing my husband tried to save after our girls and pup. I think this is the start of the secret to our perfect green chili pork stew. Admittedly, I fell into this recipe by trying to figure out what to do with several pounds of leftover pulled pork that I didn’t want to put on another BBQ sandwich. Enter, stew as one of my favorite ways to use pulled pork. I would even (and have) made pulled pork just as an excuse to make this stew.
My other secret, a jar of 505 green chilis. While I love good food and to cook (sometimes), I hate prep and I am scrapped for time. This includes the lack of time to fire roast and peel my own green chilis. I’ll also note that in several recipes I’ve found online claiming to have the secret to Roaring Fork’s stew that they use green chili POWDER. This seems blasphemous to me, which led me to the search for the best alternative. I promise you this brand does not disappoint. The flavor is perfect, the consistency is exactly as if you roasted and chopped your own, and best of all…. No powder. Not sponsored, just a perfect product.
Outside of that, everything else is as simple and tossing it in the slow cooker and letting it work it’s magic. Small clarification, your slow cooker matters. I’m obsessed with our All-Clad slow cooker which browns AND slow cooks in the same pot. Not only does this make my life easier, but it also reduces the amount of dishes you have to do! If you know me, you know one thing, I hate cleaning. I wish I was one of those people who were OCD about cleaning, but I’m not.
I’ll also note that any recipe that calls for jalapenos, I take the seeds out. We are spice sissys in this family, and can’t handle the seeds. Obviously, if you are not on that spectrum, go wild.
I can’t help but think of my family and friends right now in Texas as they navigate a truly historical cold front and the hardships that are coming with it. As I look out of my sunny window at no snow, I think on the pictures from friends and family in Austin where their neighbors are literally SKIING down the street, and battling no power, water and many with busted pipes. It feels backwards to say the least. Texas is not built for tundra. It can handle many things, but an arctic blast is out of the realm. When my husband and I look at the forecast and see chilly weather ahead, this is what we plan for to see us through some indoor, blanket days.
Instructions:
Note 1: If you don’t have pulled pork on hand, dice up 2 pounds of pork shoulder. Season liberally with half of the spice mixture, and set your slow cooker to “BROWN” or turn a skillet onto med high heat. Brown all sides of the pork roughly 2-3 min per side. Once brown, remove to rest on a plate and wait for Step 2.