Roxy15
All-Conference
Ranch House Beans:
*** This dish resonates with flavor and is excellent served with lots of warm, buttery tortillas, fresh, homemade pico de gallo and sour cream. This would be a great dish to make at your tailgate party
Go Huskers Serves 10-12 people.
1-(7-lb.)-Pork Shoulder
4 T. Kosher Salt, Divided
2 T. Plus 3 Tsp. Gebhardt’s Chile Powder, Divided
2 T. New Mexican Chile Powder
2 Tsp. Regular Paprika
2 Tsp. Black Pepper, Divided
2 Tsp. Cumin, Divided
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Smoked Paprika
1 lb. Pinto Beans, Dried
1 lb. Ground Chuck
1 lb. Ground Pork
To a 7-quart Dutch oven, add pork shoulder and three cups of water. To the water add 1 T. Kosher Salt, 2 Tsp. Gebhardt's Chile Powder, paprika, 1 Tsp. black pepper, 1 Tsp. cumin, garlic powder, onion powder and smoked paprika. Cover the pot and place in a 225 degree oven for ten hours.
When the meat is done, let it sit and cool for a couple hours in the oven. Remove the meat and shred the pork with two forks, saving all the broth left-over in the Dutch Oven. Serve with this East North Carolina BBQ Sauce. The pulled pork is not part of the bean recipe, but, yields the broth making up the background flavors for the beans.
Place the broth from the pork shoulder in the refrigerator for the day or over night. Discard the fat that accumulates on top.
Meanwhile, rinse and carefully pick through the pinto beans looking for stones. Place in a pot and cover completely with water, adding 1 T. Kosher Salt. Bring to a boil and remove from heat. Cover and let sit until completely cooled. Drain water from beans.
In a non-stick skillet, brown ground chuck and ground pork until no longer pink; remove fat. Add cooked pinto beans, ground chuck, ground pork and broth to a 7 qt. Dutch Oven. Add remaining 2 T. Kosher Salt, 2 T. Gebhardt's Chile Powder, 2 T. New Mexico Chile Powder, 1 Tsp. black pepper and 1 Tsp. cumin. You will have to add water to completely cover beans.
Cover the Dutch Oven. Place in a 225 degree oven and cook for 10 hours-(over night.)
Remove from oven and serve immediately or let cool and place in the refrigerator until ready to eat.
*** This dish resonates with flavor and is excellent served with lots of warm, buttery tortillas, fresh, homemade pico de gallo and sour cream. This would be a great dish to make at your tailgate party
Go Huskers Serves 10-12 people.1-(7-lb.)-Pork Shoulder
4 T. Kosher Salt, Divided
2 T. Plus 3 Tsp. Gebhardt’s Chile Powder, Divided
2 T. New Mexican Chile Powder
2 Tsp. Regular Paprika
2 Tsp. Black Pepper, Divided
2 Tsp. Cumin, Divided
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Smoked Paprika
1 lb. Pinto Beans, Dried
1 lb. Ground Chuck
1 lb. Ground Pork
To a 7-quart Dutch oven, add pork shoulder and three cups of water. To the water add 1 T. Kosher Salt, 2 Tsp. Gebhardt's Chile Powder, paprika, 1 Tsp. black pepper, 1 Tsp. cumin, garlic powder, onion powder and smoked paprika. Cover the pot and place in a 225 degree oven for ten hours.
When the meat is done, let it sit and cool for a couple hours in the oven. Remove the meat and shred the pork with two forks, saving all the broth left-over in the Dutch Oven. Serve with this East North Carolina BBQ Sauce. The pulled pork is not part of the bean recipe, but, yields the broth making up the background flavors for the beans.
Place the broth from the pork shoulder in the refrigerator for the day or over night. Discard the fat that accumulates on top.
Meanwhile, rinse and carefully pick through the pinto beans looking for stones. Place in a pot and cover completely with water, adding 1 T. Kosher Salt. Bring to a boil and remove from heat. Cover and let sit until completely cooled. Drain water from beans.
In a non-stick skillet, brown ground chuck and ground pork until no longer pink; remove fat. Add cooked pinto beans, ground chuck, ground pork and broth to a 7 qt. Dutch Oven. Add remaining 2 T. Kosher Salt, 2 T. Gebhardt's Chile Powder, 2 T. New Mexico Chile Powder, 1 Tsp. black pepper and 1 Tsp. cumin. You will have to add water to completely cover beans.
Cover the Dutch Oven. Place in a 225 degree oven and cook for 10 hours-(over night.)
Remove from oven and serve immediately or let cool and place in the refrigerator until ready to eat.
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