Pulled Pork Tacos

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Updated: 5/08/2014 10:43 am
Pulled Pork:

3 pounds Boston Butt roast
1 Tablespoon chili powder
1/2 Tablespoon garlic powder
1/2 Tablespoon paprika
1/2 Tablespoon onion powder
1 teaspoon salt

Mix together spices.
Rub spice mixture on meat. Let sit for 30 minutes.
Preheat oven to 300*. Cook for 5 to 6 hours, or until internal temperature reaches 170*. You could also put this in a slow cooker for 6 to 8 hours. If you are using a slow cooker, pour about a cup of water into the pot.
Let cool for 10 to 20 minutes before shredding the pork. Don’t shred the pork too finely. Leave some meaty hunks, or you will be left with a sloppy joe-like texture.
Be sure to pull off fat and sinews, or tendons, when you’re pulling the meat.
Pour in the juices left over from cooking.
Coat pork pieces in Spicy Sweet Barbeque Sauce.

Serve on a flour tortilla with fresh cilantro, a squirt of lime and some hot sauce, if desired.

Spicy Sweet Barbeque Sauce:

2 Tablespoon butter
2 jalapenos, deseeded and diced
1 small onion, diced (about 1/4 cup)
3 cloves of garlic, minced
1/2 tsp cayenne
1 Tablespoon chili powder
1/4 cup brown sugar
3 Tablespoons Worcestershire sauce
1 to 2 Tablespoons of hot sauce (I used Valentina Salsa Picante, but Tabasco or Cholula would work fine here.)
3/4 cup ketchup
1 cup chicken stock
1/4 cup cilantro, chopped

Melt butter in a large skillet.
Saute jalapenos, onion and garlic with cayenne and a pinch of salt, about seven minutes.
Let vegetables cool slightly, then blend. The mixture should be slightly chunky.
In a large bowl, mix together brown sugar, chili powder, Worcestershire sauce, hot sauce, ketchup and chicken stock. Add it to the skillet with the pureed vegetables.
Bring sauce to boil, then reduce heat to a simmer, and cook until thick, about 10 minutes.
Pour sauce over shredded pork, and toss to coat.
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