Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Pork Hash

none

2 medium potatoes (I find red-skins are best
1/2 cup chopped onion
2 tablespoons green or red pepper; (Bell pepper)
-- chopped, up to 3
2 tablespoons butter or olive oil
1 1/2 cups leftover pork butt bar-b-que; finely chopped
salt to taste
black pepper, freshly ground, to ta

Melt butter or heat oil. Add the onion and bell pepper. Sauté E9 them for 2 or 3 minutes. Add the potatoes, cover and cook over medium heat for 5 or 6 minutes. Turn the potatoes add salt and fresh ground black pepper. Let the potatoes cook another 5 or 6 minutes. Add the Pork and stir to mix.. Let cook another few minutes stirring several times to insure that everything is evenly heat and is piping hot. Check doneness of potatoes and cook until tender. Serve hot. Almost anytime I bar-b-que pork butt I always have a lot left over. We eat some it as leftover sandwiches using a flour tortilla rather than a bun or some bread. Rolling the pork in a flour tortilla gives it a different taste. I will freeze about half of it in several small Ziploc bags (about 4) and use them for sandwiches later. Just thaw them and heat the meat in a microwave for 30 seconds or so. This is still another way of using leftover Q. Posted to the BBQ list on July 15, 1998 Wendell Smith - - - - - - - - - - - - - - - - - -

Yield: 1 serving


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster