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Receta Tuat t'en grosse bucche

Name: Tuat t'en grosse bucche
Cuisine: American
Ingredients: 1-4 lb Boston Butt Roast; 5 oz chipotle peppers in adobo sauce; 2 c quartered mushrooms; ¼ c minced garlic; ½ c blackened seasoning; 1 cup diced onions; 10 dill pickle slices minced; 1 ½ c chopped green olives; 1 can rotel tomatoes; 10 oz chorizo (mild); 1 tsp sesame oil; 1 tsp cinnamon; ½ tsp cumin; 2 limes quartered; 3 tbls No trans buttered oil; 3 cups yellow mustard

de Robbie Redd

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American

Ingredientes

1-4 lb Boston Butt Roast
5 oz chipotle peppers in adobo sauce
2 c quartered mushrooms
Â¼ c minced garlic
Â½ c blackened seasoning
1 cup diced onions
10 dill pickle slices minced
1 Â½ c chopped green olives
1 can rotel tomatoes
10 oz chorizo (mild)
1 tsp sesame oil
1 tsp cinnamon
Â½ tsp cumin
2 limes quartered
3 tbls No trans buttered oil
3 cups yellow mustard

Direcciones

Rinse butt, dry and place in a baking dish. Add garlic and blackened seasonings and rub in well. Place butt in 350 oven for three hours.
In a sauce pot add your buttered oil and chorizo, mustard and cook (5min), and then add all the rest of the ingredients. Simmer and stir until all flavors combine, loosen with water if liked.
Remove butt and let rest for 10 minutes then pull apart and add ragout and blend. Top with squeeze of lime juice.
Serve as sandwich or with Orrzo Moro.