Tim's Roadkill Hash
- Level: Advanced
- Yield: 4 to 6 servings
- Total: 11 hr 40 min (includes cooling time)
- Active: 1 hr 35 min
Ingredients
Canola oil blend, for frying
18 ounces Pork Green Chili, recipe follows
1 1/2 pounds potato tots
2 ounces Feisty Seasoning, recipe follows
3 ounces olive oil
6 ounces jalapenos, thinly sliced
6 ounces yellow onion, thinly sliced
8 ounces cooked bacon, chopped into bits
8 to 10 eggs
15 ounces shredded Cheddar-jack cheese
10 ounces Cholula Mayo, recipe follows
Dry Rub:
1/2 cup paprika
1/4 cup granulated garlic
2 tablespoons dried oregano
2 tablespoons ground black pepper
2 tablespoons iodized salt
2 tablespoon seasoning salt, such as Lawry's
1 tablespoon onion powder
1 tablespoon ground white pepper
1 teaspoon dried thyme
Beer Braised Pulled Pork:
One 4-pound boneless pork butt
2 medium yellow onions
2 tablespoons olive oil
2 quarts zwert (Flemish black beer), such as New Belgium 1554
6 cloves garlic
Green Chili:
1/2 cup minced garlic
2 1/2 pounds fresh Anaheim peppers, roasted, cleaned and diced
1/2 cup all-purpose flour
1 quart canned tomatillos, blended
1 quart chicken stock
2 1/2 jalapenos, roasted and diced
1/4 cup ground cumin
1 tablespoon granulated garlic
1 tablespoon oregano
1 tablespoon kosher salt
1/4 cup hot sauce, such as Cholula
1 lime, juiced
1/4 bunch fresh cilantro
Feisty Seasoning:
4 ounces onion powder
4 ounces iodized salt
4 ounces apple cider vinegar powder
2 1/2 ounces maple sugar powder
2 ounces granulated garlic
1 1/2 ounces paprika
1 1/2 ounces granulated sugar
1/2 ounce ancho powder
Cholula Mayo:
1/2 quart mayonnaise
1/4 cup Cholula
3 teaspoons Dijon mustard
1/2 tablespoon granulated garlic
Directions
Special equipment:
a deep-fryer, griddle and heavy-duty foil- Turn on and preheat a deep fryer to 350 degrees F. Turn on a griddle to 350 degrees F.
- In a saucepot on low heat bring Green Chili to a simmer and hold. Add tots to fryer and fry until golden brown, about 2 minutes. Remove tots and put into a bowl with Feisty Seasoning; toss. Let cool 1 minute, then mash lightly to break apart the tots (don't overmash).
- Meanwhile, add olive oil to griddle and add jalapenos and onions. Cook for 1 minute, then add bacon. Remove all ingredients from griddle to bowl with the tots. Mix together and place on a plate. Cook eggs to order. Ladle Green Chili over tater tot hash mixture, then sprinkle cheese over top. Add eggs to the top, then drizzle with Cholula Mayo and serve.
Pork Green Chili:
- For the dry rub: Put the paprika, granulated garlic, oregano, black pepper, iodized salt, seasoning salt, onion powder, white pepper and thyme in a bowl and whisk until fully blended. Put into an airtight container and store in a cool, dry place. Keeps 4 weeks.
- For the beer braised pulled pork: Preheat the oven to 200 degrees F.
- Score the fat cap of the pork butt with 1-inch squares. Generously rub 1 cup dry rub into every nook and cranny of the pork. Cut onions in half horizontally between root and tip. Lay onions flat in a flameproof roasting pan, then add oil and cook over medium heat until they start to slightly turn brown on bottom, about 3 minutes. Place pork atop the onions and pour in beer (do not pour directly on pork). Turn heat to medium-high and bring to a boil. Cover with heavy duty aluminum foil and bake overnight or 14 hours. Remove from oven and remove foil. Let rest at room temperature until it can be handled, about 25 minutes. Remove pork from pan and place on a sheet pan. Remove the scored fat cap on top and remove the large pieces of fat in the butt; shred meat with shredding forks or by hand (do not overshred; leave some chunks). Reserve 2 onions from roasting pan for green chili prep.
- Put 1/2 cup reserved liquid from roasting pan back into the pork and mix lightly together.
- For the green chili: Dice 1 cup onions from the pulled pork. In a pasta pot on medium-high heat, cook onions, stirring frequently, until they start to brown slightly, 3 to 4 minutes. Add garlic and cook, stirring frequently, until garlic starts to brown, then add 1 cup of the roasted Anaheim peppers. Stir in until mixed, then add flour. Cook flour for 1 minute, stirring. Add tomatillos, chicken stock, jalapenos and remaining Anaheims. Bring heat to medium-low. Add cumin, granulated garlic, oregano and salt, then stir in hot sauce and slowly bring to a boil. Turn heat to low and cook for 1 1/2 hours. Remove from heat and add 1 1/2 pounds pulled pork, lime juice and cilantro. Let rest for 5 minutes.
Feisty Seasoning:
- Combine onion powder, salt, vinegar powder, maple sugar powder, granulated garlic, paprika, granulated sugar and ancho powder in a bowl and whisk until fully blended together. Put in an airtight container; keeps 4 weeks.
Cholula Mayo:
- Add mayonnaise, Cholula, mustard and granulated garlic to a bowl and whisk until completely combined. Put in an airtight container and refrigerate until ready to serve. Keeps 10 days.