I have to preface this whole post by saying that I knew better. Anything with the word 'spicy' in the title isn't for my husband.
I even left out the word 'spicy' when he asked me 'what's for dinner?'
"Oh honey, we're having shredded pork. Doesn't that sound yummy?"
But, when it came down to it; the recipe was way too spicy for my Maintenance Man and the 5 year old.
Kolby is 9 and had no problem with it. He just kept drinking his V8 Fusion and adding more cheese. :) My Maintenance Man must have a baby mouth.
How can one get through life; IN TEXAS, and not eat hot stuff?
He did say that the chipotle added wonderful flavor; it was just too hot. I know he liked it because he asked me to make a to-go plate so he could take it to a couple of guys at work. Now, that's saying something.
So, here goes:
I followed Ree's recipe. I call her Ree because we're tight like that.
She has absolutely NO idea who I am. So, I wonder, with that being said, if I should call her Mrs. Drummond? Or perhaps HRH Pioneer Woman? hmmmm.
But, I digress.
My changes were:
My pork roast was only 3 pounds, I only used about 1/4 of a can of chipotles, and I used 3 TBS of brown sugar.
As you can see, I served ours on buns, with Colby Jack cheese.
These were soooo good! I cannot wait to make them again. I need to find a new way though; without the chipotle.
Any suggestions? How to keep the flavor, but take the 'hot' out?
I'm scared about tonight's dish, too. I already have Salsa Lime Chicken in the crock pot.
AHHH! I'll let ya know, Monday how that turned out.
See y'all then. Have a safe weekend!