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Cinco de Mayo - pulled pork tacos in the works

post #1 of 12
Thread Starter 

Decided to have some friends over for pulled pork tacos for Cinco de Mayo - basically an excuse to fire up the smoker! biggrin.gif

 

Decided to do a wet rub/marinade and injection. Put 3 jalapenos, 1 bunch green onions, 1 bunch cillantro, 1 red bell pepper, 1 tomato, 5 big cloves garlic, juice of 5 limes, little bit of oil, and some salt - all in the blender and pureed it.

 

 

Got two nice butts from Safeway (I did trim the fat), injected them and then put them in a 5 gallon ziploc with the rest of the marinade around them for 7 hrs. Put them on the WSM at 1:30 AM.

 

 

 

.... I have a neighbor who is a meat-a-terian and he mentioned they had bought some boneless pork butts last weekend and had half a one in the freezer. So I told  him to thaw it out and put a rub on it and I would smoke it for him while I was doing mine. I tied it up with cooking twine to get it to cook more evenly.

 

 

 

In bed at 2:30 once I had everything running smoothly.......  I will post some updates later!popcorn.gif

post #2 of 12

looks great.

*

Happy smoken.

David

post #3 of 12
Quote:
Originally Posted by themule69 View Post

looks great.

*

Happy smoken.

David

Looking Good!  ...and then there's  David with his twisted sense of humor.  laugh1.gif

post #4 of 12

Great Start, Johnny !!!

 

Be Back!

 

110.gif

 

Bear

post #5 of 12
Quote:
Originally Posted by themule69 View Post

looks great.
*

Happy smoken.
David

biggrin.gif very good David!

The pulled pork tacos are looking great so far...I'm definitely intrigued.

Red
post #6 of 12
Thread Starter 

... finally getting around to an update biggrin.gif

 

While the pork butts were cooking I whipped up a quick salsa verde and a grilled corn mango salsa.

 

 

Pulling the neighbors butt (that sounds soooo wrong... lol) laugh1.gif

 

 

 

... neighbors were very happy! ... and it was time to pull mine for resting and then shredding.

 

 

 

Served it all up with some warm corn tortillas, pickled cabbage, and fresh guacamole. (sorry no pictures of the finished plates) It was all very, very tasty!

post #7 of 12
at least ya didn't say.. 'Pulled your neighbors meat" ... PP looks awesome....
post #8 of 12

Looks awesome!!  Would you share the salsa verde recipe?  Thanks and happy smoking

 

Bob

post #9 of 12

Very nice Johnny! Everything looks great!

post #10 of 12
Thread Starter 
Quote:
Originally Posted by racon181 View Post

Looks awesome!!  Would you share the salsa verde recipe?  Thanks and happy smoking

 

Bob


Super easy and tasty:

 

6-10 tomatillo's outer husk removed left whole

1 large yellow onion skinned and cut into quarters (or large chunks)

Fresh serrano peppers (just barely cut off the stem - leave as whole as possible): 1 for mild, 2-3 for medium, 4-5 for hot

1 bunch of cillantro

salt to taste

fresh lime juice optional

 

Put tomatillo's, onion, and serrano's in a pot and just cover with water. Bring to boil, and then simmer till tomatillo's turn yellow and are soft - as soon as you see 1 or 2 break open pull it off the heat and dump into a strainer.

 

Put the hot veggies into a blender or food processor along with the bunch of cillantro and blend/process till smooth. Add salt to taste, can also add lime juice if you so desire - place in fridge to cool. This also makes an awesome green enchilada sauce!

 

Safety note: if you do this in a blender be sure to place a double folded dish towel on top and hold the lid firmly in place. Blending hot liquids will try to blow the top off of the blender and cover you and your kitchen in scalding hot salsa.

 

Enjoy!

Johnny

post #11 of 12

Nice work Johnny. The Marinade sounds like a liquefied Sofrito, interesting concept. I'm sure that would make some great Pork...JJ

post #12 of 12
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Nice work Johnny. The Marinade sounds like a liquefied Sofrito, interesting concept. I'm sure that would make some great Pork...JJ


Yup... same basic idea. I wanted that fresh herb/veggie flavor, but wanted to be able to inject it into the butts since they are such a large piece of meat. I just picked some staples of the Mexican flavor pallet and turned them into blender soup... lol. I actually could have gone even bigger on the flavors, they did come through in the finished pork, but not quite as strongly as I wanted - guess I'll just have to fire up the smoker and try again! Oh darn! biggrin.gif

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