Last week I took a 3 lb pork shoulder, diced it, then broiled it about 5 minutes per side. Just a little brown. Threw that in pressure cooker with two cups of dried pinto beans, about four cups of water, El Pato hot Mexican tomato sauce, one pack of taco seasoning and one chili seasoning pack with a tablespoon of dried avocado leaves. Put the lid on with the pressure cooker. Then turned the on the heat once it started hissing I let it go about 30 minutes. Then shut it off once cooled, I opened the sucker up and ate. It was good, pork was browned but also super soft, and all the spices were well infused.Whew, man. Made a big kettle of hot dog stew the other day & seasoned with Zaterain's creole seasoning With other Cajun influences. Served over rice in bowls with biscuits. Been makin' like a Saturn 5 booster the last couple days...oops, Earth 2...we have lift off...yet another successful launch from Cape Cougar!...:rockin:
That is a good one, and yes I know where you are coming from!Hoppy Farters Day To You All
Another year older and I've come to the conclusion even water can make me fart, so why bother with water when beer is so much better for my heart!!
See the BFG scene here: (Frobscottle)
I looked all day for a packer had to settle for a flat. Close to 10$ a pound too! WTH! It'll be a hoppy farters day anyway!I am smoking a 13 lb Packer. We’ll have potato salad, macaroni salad, cole slaw, watermelon, chips and dip. I’ll serve an English Summer Ale and an APA. That ought to do it! Hoppy Farter’s Day!