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Garlic brined pulled pork tacos (Q-view)

post #1 of 6
Thread Starter 

This weekend I went all out. I made a pulled pork shoulder with a garlic brine from The Fatted Calf's cookbook: http://www.amazon.com/gp/product/1607743434?ie=UTF8&tag=randohouseinc4533-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607743434

 

I have made this recipe several times, but this was the first time I used it to make tacos. And let me tell you, you'll never want to eat regular tacos again!

 

I brined the shoulder for two days. The recipe said to de-bone the shoulder to allow more smoke to touch the meat. I left the bone in but sliced the shoulder a few times to make it more like an accordion. This was a really effective way to prep the shoulder. It cut my smoking time to about 6 hours. After cooking to about 195, I wanted to let it rest, but I got hungry so I only let it rest until it was barely cool enough to touch. I pulled it and poured about a cup of reserved juices (with the fat skimmed off) and mixed it all together. Then I put it on some still warm homemade tortillas with and drizzled them with a chimichurri sauce and chipotle salsa. Then I garnished them with cilantro, chihuahua cheese and a splash of lime. They were to die for. I am so glad I made enough to have a second meal of this.

 

 

 

 

Recipes:

Garlic brined pulled pork - http://food52.com/blog/8522-the-fatted-calf-s-pulled-pork

Homemade tortillas - http://thepioneerwoman.com/cooking/2010/05/homemade-flour-tortillas/

Chimichurri sauce - http://www.epicurious.com/recipes/food/views/chimichurri-sauce-107159

post #2 of 6

Looks good to me thanks for sharing

post #3 of 6
Quote:
Originally Posted by cab2g View Post

This weekend I went all out. I made a pulled pork shoulder with a garlic brine from The Fatted Calf's cookbook: http://www.amazon.com/gp/product/1607743434?ie=UTF8&tag=randohouseinc4533-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607743434

I have made this recipe several times, but this was the first time I used it to make tacos. And let me tell you, you'll never want to eat regular tacos again!

I brined the shoulder for two days. The recipe said to de-bone the shoulder to allow more smoke to touch the meat. I left the bone in but sliced the shoulder a few times to make it more like an accordion. This was a really effective way to prep the shoulder. It cut my smoking time to about 6 hours. After cooking to about 195, I wanted to let it rest, but I got hungry so I only let it rest until it was barely cool enough to touch. I pulled it and poured about a cup of reserved juices (with the fat skimmed off) and mixed it all together. Then I put it on some still warm homemade tortillas with and drizzled them with a chimichurri sauce and chipotle salsa. Then I garnished them with cilantro, chihuahua cheese and a splash of lime. They were to die for. I am so glad I made enough to have a second meal of this.

 





Recipes:
Garlic brined pulled pork - http://food52.com/blog/8522-the-fatted-calf-s-pulled-pork
Homemade tortillas - http://thepioneerwoman.com/cooking/2010/05/homemade-flour-tortillas/
Chimichurri sauce - http://www.epicurious.com/recipes/food/views/chimichurri-sauce-107159

Looks awesome! And only a second helping!? I'd put away 10 of those tacos!!

Did you ever try crisping up the meat a little bit under a broiler for some tasty carnitas?
post #4 of 6
Thread Starter 
Quote:
Originally Posted by Xray View Post


Looks awesome! And only a second helping!? I'd put away 10 of those tacos!!

Did you ever try crisping up the meat a little bit under a broiler for some tasty carnitas?

Hmm, I've never thought of adding a bit of char to the meat. I bet, that'd add a nice dimension! I wish we had more than only 1 more meal's worth. But my fridge doesn't have enough room to brine two shoulders!

post #5 of 6
Looks great! The home made tortillas are super tasty!
post #6 of 6
Those look fantastic! Nice job.
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