decor situated on the main street of Golden and nestled beneath Table Mountain.
This photo of Table Mountain Inn is courtesy of TripAdvisor
(!! The band plays and streamers fall with over the top excitement !!)
And here it is.
“Mom…you need to take a picture of yours before you eat…this is bleeping awesome”
Haha! I assured him I had taken a picture the first time I made it.
I think you’ll enjoy this as much as I did, and if you ever have the opportunity to visit Golden, Colorado, be sure to visit The Table Mountain Inn.
I’m forever a fan.
Update: My family loves this recipe so much I have made an easier version using chicken breast – either a broasted chicken from the deli or quickly sauteed in a pan. Simply pull the chicken, season with spices below, and waaaalaaaa…..you’re ready for an amazing meal! You can also sub pulled or ground beef, turkey, leftover pork chops, etc.
- Chipotle and Green Chili Pulled Pork (recipe follows)
- Crisp tostada shells, 1 per person (I like the Los Pericos brand)
- Re-fried beans (click link for my super easy yummy recipe), warm
- 1 or 2 eggs per person, cooked to order
- Herdez Salsa Verde
- Shredded Co-jack cheese
- Diced green onions
- Chopped fresh Cilantro
- Optional Sour Cream and/or Guacamole for serving
Place a tostada shell on individual plate and spread a layer of refried beans evenly over…not too thick, about 1/4 cup. Top with the shredded pork, using enough to get a piece in each bite but not piling it on. Drizzle a little green chili sauce over the pork.
I chose to use a pork tenderloin for my pulled pork as I’m a bit of a freak about the large fatty cuts of pork. This needs to be made ahead of time and I made mine the day before using a stovetop method to make it as simple as possible. It turned out beautifully!You can certainly use your own pulled pork recipe using my seasonings below. For a large gathering you can use a slow cooker method, just be sure it’s not a wet pulled pork as in BBQ, it needs to be drier.
Recipe for slow roasted pork:
- 1 pork tenderloin, I used Hormel original as they were on sale BOGO (don’t get pre-seasoned!) I prefer the pork tenderloin’s at Costco as they don’t contain a water solution, but both work.
- 2-3 Tbsp Olive oil
- 3 Tbsp Urban Accents Mesa Rosa Chipotle seasoning (or other gf chipotle seasoning)
- 1 medium onion, chopped
- 1/2 cup Herdez Salsa Verde (or green chili sauce)
- 1/4 cup water
- 1 (4 oz) can diced green chilis
Trim the pork tenderloin of any silver skin (leaving a little fat is ok but the silver skin is tough). Add the olive oil to the skillet and turn heat to medium-high. Place the trimmed pork in the pan and sprinkle the chipotle seasoning over the entire tenderloin. Sear for about 4 minutes and turn over to sear the other side, another 4 minutes. Turn back to the first seasoned side and add the onions, salsa verde, and water. Cover loosely and reduce heat to low. Cook for 1 1/2 – 2 hours (covering it loosely will help release some of the moisture so it’s a drier pull) but you’ll want to check every so often to see if you need to add a little water. You just don’t want it to boil the entire time in liquid.