Smokey Tex-Mex BBQ Pork
| Quantity | Description |
|---|---|
| 1 kg. | pulled pork (thawed) |
| 250 gr. | frozen corn, thawed |
| 330 gr. | canned mixed bean medley (rinsed and drained) |
| 250 gr. | sauteed onions 1/4 inch dice-sated |
| 400 gr. | shredded Monterey Jack cheese |
| 1 litre | E. D. Smith Mesquite BBQ Sauce |
INSTRUCTIONS
In a large bowl, mix all ingredients except cheese together evenly. Pour into baking pan. Bake covered at 375°F. until internal temperature reaches 165°F., approx. 1 hour. Uncover and distribute cheese evenly over whole dish and brown under broiler.
Yields 3.2 kg.
Recipe provided by Maple Leaf
