Southwestern Pulled Pork Stuffed Zucchini Boats Recipe
Well, the garden is finally producing some delicious vegetables! We have been enjoying fresh cucumbers, cherry tomatoes, summer squash, Anaheim chilies and now the big zucchini's are ready to harvest. By combining some leftover pulled pork from the Ultimate Smoked Pork Butt Recipe, a Anaheim chili and one of my very large zucchini's, I came up with this delicious Southwestern Pulled Pork Stuffed Zucchini Boats Recipe using my Camp Chef 18″ Smoke Vault and a very choice ingredients!
I hope you enjoy this as much as we did!
The complete list of ingredients will be at the end of the article.
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.
Start out right!
Home grown zucchini and Anaheim chili.
Leftovers!
Pulled pork, corn, cheese and cooked rice.
Diced tomatoes, sliced red onion, McCormick southwestern seasoning, cilantro and roasted Anaheim chili.
Note: I roasted/charred my Anaheim chile in a cast iron skillet.
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!
Delicious, smoked Southwestern Pulled Pork Stuffed Zucchini Boats!
A great way to use up some of those leftovers you have in the fridge!
- 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!
