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Ingredientes
- 3 x Pork Picnic Roasts, (Butt) 26#
- 1 x Boneless cross rib roast, (Beef Chuck), 5 1/2#
- 1 can (12oz) Embasa sliced jalepenos in escaeche
- 1/3 bot hickory smoke
- 1/4 c. Top Hat chile pwdr
- 4 x Chicken bouillion cubes
- 1/3 c. Garlic pwdr
- 1/2 c. Extra virgin olive oil
- 1 lrg Red onion, diced
- 3 Tbsp. Prauge pwdr #1
- 1Â 1/2 tsp Sage
- 2 tsp Celery seed
- 2 tsp Celery salt
- 3 tsp Cumin
- 2 tsp Black pepper
- 1 x 3-ounce bottle Gephart chili pwdr
- 1/3 c. Balsamic vinegar
- 1 can (21oz) Wilderness apple pie filling
- 2 quart Ice water
- 1 x White onion, finely diced
- 3 bn Green onions, diced
Direcciones
- Chunked up all the meats for grinding reserving the bones from the pork. In a big pot I put 8 c. of water and the bones. Took 1/3 of each meat and added it to pot also.
- Added to pot "part 1".
- Slow boiled this for 1 1/2 hrs. Removed the meat from the juice stock and reserved the stock. Gave the bones to neiborhood dogs. While the stock was still warm I took 4 c. of this and added 2 c. Minute rice and just let it sit.
- Refriged this meat until cooled. In a large tub with the other meat added the now cooled meat and added "part 2".
- Grnd all this with course grinding plate, then added rice mix and blended together. Let sit in frigerator overnight. Next added about 2 qts ice water, 1 white onion finely diced and 3 bunches of green onions diced and mixed thouroughly. Then cased them in 32mm casings. Good stuff
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2832g | |
| Calories 1477 | |
| Calories from Fat 1008 | 68% |
| Total Fat 114.2g | 143% |
| Saturated Fat 16.01g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 3303mg | 138% |
| Potassium 2392mg | 68% |
| Total Carbs 103.78g | 28% |
| Dietary Fiber 20.1g | 67% |
| Sugars 47.27g | 32% |
| Protein 21.49g | 34% |
