Celebrating Cinco de Mayo High on the Hog!

In honor of Cinco de Mayo, we’re celebrating with a couple of festive CVap recipes – our own twists on pork butt enchiladas and tamales!

Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, Cinco de Mayo has evolved into a big celebration of Mexican culture and heritage in the United States, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances, and street festivals. Source: history.com .

BBQ Pork Enchiladas

CVap Cook & Hold Oven – Constant cook OFF (high yield).
Doneness 180, Browning 7.
Cook time 7:00 hrs; hold for at least 5 hours at Doneness 150, Browning 0.

Ingredients

  • Pork Butt 7 – 14 lb whole
  • Tex-Mex dry rub of your choice (I used my own secret blend)
  • BBQ Sauce
  • Flour Tortillas
  • Manchego Cheese, Shredded
  • Green Chiles, Chopped

Directions
Apply a layer of dry rub to pork butts as desired.
Preheat oven to 180 + 7 with Constant Cook OFF (high yield).
Cook with fat cap up for 7 hours.
Hold for a minimum of 6 hours at 150 + 0 (We held for 14 hours).
Allow to cool and shred. Mix enough of your favorite BBQ sauce with the pork to moisten.
Steam the tortillas briefly in CVap to soften them.
Mix the shredded cheese and chilies together. Spoon some of the pork and the cheese/chili mixture onto each tortilla.
Roll the tortillas, place in pan, and top with additional BBQ sauce and more of the cheese/chili mixture.
Bake in oven at 200 + 5 for 90 minutes.
Serve immediately and enjoy with your favorite Mexican beverage!

Tamales, CVap Style

Ingredients

  • Pork Butt, 7 to 14 lb Whole
  • Tex-Mex Dry Rub of Your Choice (again, my secret blend)
  • Red Pepper Sauce (or sauce of your choice)
  • Masa (cooked per label instructions)
  • Corn Husks

Directions
Apply a layer of dry rub to pork butts as desired. Preheat oven to 180 + 7 with Constant Cook OFF (high yield). Cook with fat cap up for 7 hours. Minimum hold time 6 hours (we held for 14 hours). Allow to cool and shred.
CVap Cook & Hold Oven – Doneness 200, Browning 5.
Cook time: 90 minutes – can hold at 150/0 for at least an hour.

Prepare masa and set aside.
Soak corn husks in warm water, set aside.
Mix enough tamale sauce into the pork to moisten. Add additional seasoning (cumin, red pepper, etc.) as desired.
Lay out a corn husk, apply a generous spoonful of masa and a spoonful of pork. Fold the corn husk to envelope the mixture.
Place in pan. Tamales may be stacked.
Pour tamale sauce over the top and bake.
Serve with additional tamale sauce.
Add some chips, salsa, guacamole, and margaritas with fresh lime, and you’ve got the makings of a real Cinco de Mayo Celebration!

Cooked Pork Butts
Cooked Pork Butts

Shredding The Pork Butt
Shredding The Pork Butt

Saucing the Shredded Pork Butt
Saucing the Shredded Pork Butt

Saucing the Enchiladas
Saucing the Enchiladas

Enchiladas Ready for the Oven
Enchiladas Ready for the Oven

Enchiladas
Adding Ingredients to Corn Husk
Adding Ingredients to Corn Husk

Stacking Wrapped Tamales in Pan
Stacking Wrapped Tamales in Pan

Plated Tamales
Plated Tamales

Tamales Fresh from the Oven
Tamales Fresh from the Oven

Tamales Plated
Tamales Plated

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