1 lb Smoked Pork Shoulder
1 lb Teleme cheese
2 C Ricotta cheese
2 Anaheim, 1 Pasilla, 1 Jalapeño chiles – roasted, peeled, seeded and sliced lengthwise
1 C peeled, seeded and diced fresh tomatoes
1 T minced garlic
1 T chopped cilantro leaves
1 t fresh squeezed lime juice
Your favorite pizza dough
Preheat oven to 550° with pizza stone in place.
Filling: In a bowl, mix shredded pork with ricotta and Teleme. Season with salt and pepper. In another bowl combine the three chiles, tomatoes, garlic, cilantro and lime juice. To make the calzones, divide the dough into fourths and shape into individual rounds (flat). Divide the pork/cheese filling among the dough rounds, placing the filling on half of each round. Top the filling with the chile/tomato mixture. Moisten the edges with water, and fold each round in half, covering the filling. Press the edges to seal. Bake for 10 – 12 minutes or until golden brown.
Marinate pork shoulder overnight, in a plastic bag with:
Juice of one lime
1 T black pepper
2 T salt
2 T Mexican oregano
1 bay leaf
Prepare your Weber with regular coals. When coals are red hot, place hickory chips in a small aluminum container in the middle of the coals. Once the chips start smoking, place the pork on the middle of the BBQ and cover with lid. Smoke for approximately one hour, turning occasionally. Once the outer skin is slightly crisp, place in a 300° oven and cook until tender. Cool slightly and shred with two forks. Makes 4 individual calzone.
Serve with Lambert Bridge Zinfandel, Petite Sirah or Viognier