Saturday, January 21, 2012

Crock pot Smoked Green Chile Pork

Man, this was good.  We ate 4 pounds of pork roast in 2 days.  I'd like to say I'm a genius, but alas, I'm really not.  Smoking in a crock pot?  Stole that idea from one of my favorite food bloggers, the civilized caveman (check out his crock pot meals!). 

Warning:  a little bit of advanced work is needed here (the night before and the morning of), but it is so worth it.  Trust me here.  We could barely contain ourselves, the house smelled so good.  

(Oh, yeah, don't know my pictures are so fuzzy these days.  Maybe I was shaking with excitement to chow down after smelling this all afternoon?  Don't know.  Sorry.  The food is good, really, even if my pictures are not.)

  • 1 pork butt roast, about 4 pounds
  • Emeril's Creole Seasoning 
  • 13 oz New Mexico roasted chopped green chile (I cannot vouch for the results if you are forced to use canned green chile...)
  • Wood chips
  • Waxed paper
  • 1/2 cup water

The night before... 
  1. Rub the pork roast with Creole Seasoning.  Make sure you get all sides.
  2. Place pork in a large plastic bag (I had one of those turkey oven roasting bags left over for some point in the past) and add green chile.  Turn the pork and make sure all sides get covered with green chile.  
  3. Close and secure bag and put in the fridge to marinate overnight (I put my bag in a pan so that nothing would leak all over my fridge).  In a perfect world, you'd probably rotate the bag and make sure all side get some good time with the green chile; in a realistic world, you never get there, and things still turn out great!
In the morning...
  1. 30 minutes before you want to start cooking, soak your woodchips.  
  2. Come back, remove your chips from water, and place them on the wax paper.  Make yourself a little pocket and put the pocket in the bottom of your crock pot.  EDIT:  poke some holes in your pocket to allow chip flavor to escape.
  3. Dump 1/2 cup of water in the bottom of your pot.
  4. Place marinated pork on top.
  5. Cook on low for 8-10 hours.
  6. Eat and enjoy.


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