Pulled Pork Tacos, Pulled Pork Slow Cooker, Crock Pot Pulled Pork Tacos, Pulled Pork Tacos Recipe
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We’re back to one of my all-time favorite
ingredients. And I know I say that about a lot, but this one, I really mean it. This
is a pork butt, and you’ll see these sold in the store in several different forms. You’ll
see it as a pork shoulder, as a Boston butt. You’ll see a front cut. You’ll see a blade
cut. You’ll see all kinds of cuts. Now here’s what you’re looking for when you’re
looking for a pork butt. This. See that? That’s the fat cap. Now that will not completely
render out, but you don’t want to get rid of that because when you’re cooking it, that’s
going to mostly render, and that’s going to help keep the meat juicy and tender and succulent.
Sometimes you get them with no bone. Sometimes you get them with the bone right there, see?
You want the bone. You see where the marrow is? That’s also flavor. And something else with these cuts that are
often really inexpensive. The pork butt, if you’re careful, you can always find it under
two dollars a pound and sometimes for as little as a dollar twenty-nine a pound. Now, here’s
one of the things that you’re going to trade off for. All of this white stuff is either
fat or cartilage or connective tissue. Now, that’s not that big a deal because all of
those things also make lots and lots of flavor. The best way to do a pork butt or any kind
of inexpensive cut that’s got that kind of grisly stuff in it is to go low and slow.
Now that means either on the grill, over low, very low heat for hours. You can do it in
your smoker, or you can do it in a slow cooker or a big Dutch oven. I think I have oatmeal
in my slow cooker, so I’m using my Dutch oven. Now, I’ve got the oven set to 250 degrees.
You don’t want to go higher than that. You’re going to put everything in here, and then
you’re going to walk away and leave it. Now in this case, each one of these roasts
is about five pounds, and most normal families would have one of these. I always cook more
than I need because the leftovers are so fabulous in other things, but I have a big family.
So you would do one, I’m going to do two and the rest of the stuff would stay the same.
Now you can do a pork butt with just salt and pepper. Sometimes I throw a little garlic
powder on it. Put the lid on it in the oven, it’s good to go. And then you can use it for,
you can make tacos with it, you can do barbecue sandwiches, you can dress it up and put it
in a lettuce wrap if you want to go with an Asian influence. In this case, I know I’m making tacos, so
I’m going to use that kind of flavor base. Alright. So in here, garlic, about four cloves
and I’ve got some onion. This is how fast this works. Now if you have jalapeno, throw
a couple of jalapenos in there. I didn’t have any, so I’m using some bell pepper, one can
of diced tomatoes. We’re almost to the end of the good fresh tomato season. We’re in
August and most of the tomatoes are on their way out for the year, but canned tomatoes
are so high in quality that I would actually prefer, if you can’t get a good home grown
fresh one, I would go with the canned. I think it tastes better. Alright, and our seasonings. Salt, pepper,
chili powder, some cumin and a little bit of crushed red pepper. If you want to use
a little cayenne, go ahead and use that. I ran out, which I can’t believe I did, but
I did. But you’ve got about a teaspoon and a half, a half a teaspoon of pepper. I’d say
two teaspoons of chili powder, two teaspoons of cumin and, I don’t know, an eighth of a
teaspoon of red pepper. So, everybody’s going to go in here, just like that. Now I’m going to wash my hands before I do
anything else, but the lid’s going to go on here. I’m putting it in a 250 degree oven,
and then I’m going to walk away, and that’s going to sit there for probably six to eight
hours. at least. Now once it’s done all that, I’m going to pull this out, and I’m going
to show you how to actually pull pork. So our pork has had, I’d say, about eight
hours in the oven at about 250 degrees, and actually I almost forgot I put it in there.
And this is what we look like. You see? Now look here. This is going to be important in
a minute, but I’ll show you why. You see this top layer right here? Let me grab a spoon,
see if I can, I’ll grab a teaspoon. It’s kind of weird, but… This is where all of that
fat has rendered, and because fat will rise it’s all up here at the top. Now, see? That’s
all fat. Now most of that we’re just going to get rid
of in a minute, but I’m going to show you what the meat looks like and how you can tell
when it’s been cooked sufficiently. Now it’ll get tender, and it’ll get edible after a couple
of hours. It’ll be cooked. Goodness. But it won’t be until it reaches this stage. Hang
on just a minute. Just a minute. We’ll get some in just a minute. Now be quiet. It’s not until it reaches this stage, that
you’ve really gotten it as tender and succulent as it’s going to be. I don’t know how this
is going to work. My little guy is hungry. You see how easy that comes apart? That’s
what you’re looking for. Now give me half a second and what I’m going to do is I’m going
to separate the meat. I’m going to strain the liquid and show you how to pull together
the next step. And I’m going to feed him. So I’ve pulled all the pork that came off
of those two pork butts that I had, and I strained the liquid that had come out when
we were braising it. And I’ve pulled most of the fat. I’ve got a little bit that I haven’t
gotten off of there yet, but I got most of it. So here’s our pulled pork, and this is
what you’re looking for. See these nice, beautiful, tender strands? That’s how pulled pork should
look. Don’t ever put a knife to your pulled pork. That’s like sacrilege. Soon as I make
a rule like that, then I break it myself, but you know. This is exactly how you would do it if you’re
wanting to do pulled pork for barbecue sandwiches. That’s the same thing, easy, easy. Now I’ve
got a big kid over here trying to straighten up the kitchen and be quiet. So we’re not
supposed to notice him. So I put just enough liquid on there to make sure we keep it nice
and moist and this is almost ready to go. Now you can put anything in you want to. If
you have cilantro, or if you just happen to be somebody that has to have lettuce, or you
have to have onion, or I don’t know, cheese, whatever it is you like on your tacos. Pickles? I don’t think so. Not pickles. Then
go ahead and knock yourself out. I like these pretty simple. Now this is a salsa verde,
a tomatillo salsa that I made yesterday, and if you want to see how, I made a video of
it. Really, really good stuff. Nice, bright flavor and it’s really delicious against that
pulled pork. The citrus, kind of pop of the tomatillos is just perfect, a little sour
cream. I do wish I had some fresh cilantro to sprinkle on this, but I think I used it
all in my salsa. That is how you make a pulled pork taco with
salsa verde. Let’s see, I’ve been waiting all day for this. It was worth the wait. If
you like this video, and you want more great tips, tricks, and techniques, check out the
website at ThrillbillyGourmet.com. You can like me on Facebook under The Thrillbilly
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a question, you can leave a comment, and I will get back to you as soon as I can. Thanks
for visiting.

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