The Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer and naming a winner before every home game. This week’s winner is Kyle Carmichael from Greenwood, Indiana. Kyle’s recipe is a unique approach to an nontraditional tailgating dish. Now this will take some prep work, but there’s nothing wrong with starting the smoking process the day before while you’re watching college football, then finishing it off on Sunday. This is a great meal to spice up your tailgate as we start to get into the colder months.
8-10 lb bone in Pork Butt
2 Tbsp Salt
1 Tbsp Chili Powder
1 Tbsp Dried Oregeno
1 Tbsp Cumin
1 Tbsp Granulated garlic
1/2 Tbsp Ground Black Pepper
2 tsp Dried Orange Zest
1 12 oz beer (dos equis)
1/4 Cup Orange Juice
1/4 Cup Chicken Broth
Rub Pork thoroughly with the dry rub and then inject with the marinade let sit at room temperature for about 30 minutes.
While pork is sitting prepare smoker with oak. (get to a temperature of 225-235)
Smoke to an internal temperature of 190 (about 12 hours)
Remove from smoker, wrap in foil and let sit for about 30 minutes to redistribute juices.
Once cooled to the touch shred and stuff into warmed corn or flour tortillas
garnish with fresh cilantro and fresh pico de gallo.
Kyle will receive a prize pack consisting of a $75 Meijer gift certificate, Bacon Nation Cook Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2012 Season DVD. PLUS he will be entered into the grand prize which is the Traeger Lil’ Pig Grill.
This is the GRAND PRIZE!!
Think your recipe has what it takes? Enter it here.
Tags: Colts, Food, football, pork, recipes, tailgating
Posted in Colts Blog, Colts Casey B