Game Day Recipes from Zozo's Kitchen

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Chorizo Poppers with Chipotle Sour Cream

2 links Mexican Chorizo, casings removed

1/2 pound Mexican Chihuahua Cheese (Jack cheese works also)

12 - large jalapeno peppers (can use small sweet peppers also) Stemmed & seeded

1 - 16-ounce sour cream

1 - chipotle pepper in adobo plus some adobo sauce

Directions:

Brown Chorizo in skillet over medium high heat for 8-10 minutes or until fully cooked. Drain grease from meat. Take the peppers add a small amount of cheese in each pepper, then the meat, and finally top with more cheese. Bake or grill at 350 for 20 minutes, or smoke at 250 for 45 minutes

Chipotle Sour Cream: Place the sour cream and the chipotles in a food processor. Blend until fully incorporated. Serve with poppers.

Pulled Pork Sliders:

BBQ Rub (below)

1 - Bone in (preferred, not needed) Pork Butt (pork shoulder) 8-10lbs

BBQ Sauce (below)

Pickled Onions (below)

Hawaiian Sweet Buns

1 to 2 cups apple cider vinegar

BBQ rub:

1/4 Cup Paprika

3 tablespoons kosher or sea salt

4 tablespoons brown sugar

2 1/2 tablespoons cumin (fresh toasted & ground preferred)

3 tablespoons ancho chili powder (regular store bought ok also)

2 tablespoons fresh cracked pepper

1 tablespoon cayenne pepper

For the Pork:

Take your pork butt and rub generously with the rub to ensure that you have the butt fully coated. Wrap the butt in plastic wrap and marinate in refrigerator for 2 hours minimum, but overnight is the best. When ready to cook, take butt out of refrigerator for at least 2 hours to come to room temperature. If using a smoker, set smoker at 225 - 250 degrees. Smoke low and slow for 6 hours. After the six hours, take the pork & wrap it in foil or put in aluminum pan. Add the vinegars (just enough to add a little moisture) and smoke an additional two hours. Take the pork off the smoker and let rest at least one hour still covered. Once rested, pork should pull easily with two forks.

If using slow cooker, put marinated pork in cooker on low with cider vinegar. Cook on low for eight hours until the pork is ready to shred.

Make the slider by taking some pork on the nice soft bun, add some of your favorite sauce, and some pickled onions for tang. Enjoy!

BBQ Sauce:

1 cup ketchup

1/2 cup molasses

1/4 cup apple cider vinegar

1/2 cup yellow mustard

3 tablespoon Worcestershire sauce

1 tablespoon garlic powder

1/4 tsp ground black pepper

1/2 tsp Lousiana hot sauce

Combine all ingredients in a pot, and warm on low for 15-20 minutes stirring occasionally

Quick Pickled Onion:

1 - large whole red onion, sliced thin

2 - cups apple cider vinegar

1/4 - cup honey

Salt & Pepper

Put Vinegar, Honey, Salt & Pepper in small sauce pot. Bring to a quick simmer stirring. Once bubbling, add the onions and turn off the heat. Let sit and until cool. These will stay good for two weeks.

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