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So, I love Qdoba's pulled pork. And honestly I tolerate it pretty well. But I confess to a desire to make it at home, and why would I _not_ convert it closer to low FODMAP?
So, I got the recipe I started with here: http://qdobaathome.blogspot.com/2013/04/pulled-pork.html
And I did this:
3 pounds pork*
1 bunch green onions, green portion, chopped
1-2 Poblano chilies, cut into thin strips
2 Jalapeños, seeded and minced
0-2 Anaheim or Hatch green chilies, cut into thin strips**
2 cups tomatillos, husked, cut into large chunks***
garlic-infused olive oil (maybe 2-3 tsp?)
2-2.5 teaspoons salt
1/2 teaspoon black pepper
Wash and cut onions, tomatillos, and peppers. Place in bottom of crock pot. Place pork on top of vegetables. Sprinkle with salt, pepper, and garlic-infused oil.
Turn crock pot on low and cook for a minimum of six hours. (Per the original recipe, if your crock pot has a high setting you can cook on high for the first two hours, but don't leave on high too long as pork will become tough.)
After six hours, shred pork with tongs or forks, removing any fat prior to shredding.
* I used carnitas; pork chops and shoulder roast have both reportedly worked for others.
** I totally omitted these, I liked the milder flavor.
*** Hahaha I misremembered and only used 2 tomatillos, this would be much better.
...so so so SO good.
So, I got the recipe I started with here: http://qdobaathome.blogspot.com/2013/04/pulled-pork.html
And I did this:
3 pounds pork*
1 bunch green onions, green portion, chopped
1-2 Poblano chilies, cut into thin strips
2 Jalapeños, seeded and minced
0-2 Anaheim or Hatch green chilies, cut into thin strips**
2 cups tomatillos, husked, cut into large chunks***
garlic-infused olive oil (maybe 2-3 tsp?)
2-2.5 teaspoons salt
1/2 teaspoon black pepper
Wash and cut onions, tomatillos, and peppers. Place in bottom of crock pot. Place pork on top of vegetables. Sprinkle with salt, pepper, and garlic-infused oil.
Turn crock pot on low and cook for a minimum of six hours. (Per the original recipe, if your crock pot has a high setting you can cook on high for the first two hours, but don't leave on high too long as pork will become tough.)
After six hours, shred pork with tongs or forks, removing any fat prior to shredding.
* I used carnitas; pork chops and shoulder roast have both reportedly worked for others.
** I totally omitted these, I liked the milder flavor.
*** Hahaha I misremembered and only used 2 tomatillos, this would be much better.
...so so so SO good.
