Mid Summer Already...

Mid Summer already...

Actually, it's mid August.  Damn, where does the time go?
So much has happened since my last post, but one thing that hasn't changed is the fact that I still cook.  Maybe not quite as creatively as I have in the past, but at least we don't starve.
One of my favorite dishes, when done correctly, is Chile Verde.  I have never made it though...until now.  I think it came out pretty well.

Chile Verde
Serves 6 w/leftovers

Preheat Grill to Med/High and preheat oven to 350.

6 lb. bone in Pork Roast
Mix the following in a bowl and dry rub the pork:
-1 Tbs. Lawry's Season Salt
-1 tsp. Lemon Pepper
-1 Tbs. Garlic Powder
-1 Tbs. Cumin
-1 tsp. Oregano
Coat the pork w/Veg. Oil
Grill the pork on all sides until well browned.
Mix the following in a bowl and then add to the bottom of a large dutch oven:
1 lg. sweet onion sliced
5 cloves garlic, whole and peeled
1/2 Lemon - grilled w/Pork
1/2 Lime - grilled w/Pork
3 Bay Leaves
4 oz. 7-Up
2 cans Green Chiles
1 jar Herdez Salsa Verde

Convection Roast on 350 for at least 3 hours, until fork tender and shreds easily.  Remove lemon, lime and bay leaves toward the end of the cooking time.  Just let the juices drain out, no need to squeeze.  Not only are they hot as Hell, the rinds are bitter at that point.