Now that gardens most everywhere are producing vegetables, it’s time to start cooking with them. This recipe from Gary House of Cooking-Outdoors.com is a great way to combine fresh produce and leftover pulled pork. And if you are like us and never have leftover pulled pork, this is a great excuse to smoke some, just for this recipe. Enjoy!
1 large zucchini, divided and seedy pith removed
2 cups pulled pork
2 tbsp McCormick southwestern seasoning
1 roasted/charred Anaheim chili, diced
2 cups cooked rice
1 cup corn
½ red onion, sliced
2 cups Mexican style cheese blend, divided
1 cup chopped cilantro
Prepare your smoker.
Set-up is simple: Chip tray, drip pan and cooking shelf.
I used maple smoking wood for my cook but you can use whatever flavor you prefer, just make sure it is a mild smoking wood such as maple, apple, pecan, etc.
Soak your smoking wood for at least 30 minutes.
Season your pulled pork with southwestern seasoning.
Mix together all other ingredients.
Slice zucchini in half lengthwise and remove seedy pith part of the center.
You will easily tell the difference between the seedy pith part and the firm flesh of the zucchini as the resistance changes as you are scooping out the seeds, stop when it gets firm.
Fill cavity of zucchini with your southwestern pulled pork ingredients.
Fire up your Camp Chef 18″ Smoke Vault and place soaked smoking wood in bottom tray.
Cooking temperature is 250° F
Place your Southwestern Pulled Pork Stuffed Zucchini Boats above the drip pan in the center of the smoker.
Cook for about 1.5 hours.
You will only need smoke during the first 30 minutes, so don’t worry if you run out of smoking wood.
When the zucchini is tender when pierced with a fork, add a good helping of cheese to the top of each stuffed zucchini boat.
Once the cheese has melted, it’s ready to serve!