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Shredded Port & Chili Pod Red Sauce
Ingredients
- 10 lb Pork Butt
- 1 cup minced garlic
- 1 very large onion quartered
- 1 1/2 tsp cumin
- 1 cup water
- 2 tbsp Jacobsen Ghost Chili Salt
- Olive Oil
Shredded Pork
Directions
- Place the pork butt, garlic, onion, cumin, ghost chili salt and water in the slow cooker.
- Cook on low overnight (10ish hours). (See Note 1)
- Let meat cook and then shred with a fork. Meat should just fall apart.
- Coat frying pan or pot with olive oil and heat.
- With a low burner (simmer), add shredded pork to the pan or pot.
- Add red sauce (you can add more or less as you prefer). Mix sauce thoroughly with pork.
- Simmer 5-10ish minutes. Basically heat the meat and sauce together while letting any excess water evaporate.
Ingredients
- Pack of dried Chili Pods
- 1 onion (chopped)
- 1/4 cup minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 cup water
Chili Pod Red Sauce
Directions
- Remove chili pods stems and seeds.
- Place chili pods in a pot and fill with water.
- Bring pods to a boil and then reduce to simmer. Simmer until chili pods are soft and moist.
- Put chili pods into a blender.
- Add onion, garlic, salt and pepper to the blender.
- Add 1 cup of water (preferably from the original pot) to the blender
- Blend until smooth (See Note 2).
Note 1: You can actually eat the meat at this point. However, it tastes better if you add the chili pod red sauce!
Note 2: As the chili pods will be hot, remove the center piece on the blender lid to keep the sauce from expanding quickly out of the blender! (exploding)