Tuat t'en grosse bucche Recipe
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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
Directions
- 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.
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_medium.jpg "Robbie Redd")
