Pork Belly Pulled Pork, Spicy Black Bean Tacos with Black Pepper Cheddar Cheese, Iceberg Lettuce, Red Cabbage, and Sweet Thai Chili Ranch Sauce.
Tacos, especially with amazing layers are hard for me to photograph. You don't really get to see all the layers unless I stop and take pictures of each step.. which I did not do this time.
I started with a center cut Duroc Pork Belly and scored the fat side, rubbed it down with mustard and Meat Church Holy Voodoo rub. That went into the smoker at 225F until it reached 165F IT then wrapped in butcher paper until it was 204F IT.
With most of the fat melted out it was as simple as pulling a pork shoulder.
Meanwhile, a shallot was diced up and put in a pot with some olive oil for a few minutes to soften up. A bunch of black garlic was added along with some salt, black pepper, cumin and a handful of chopped cilantro along with 1 can of black beans. I let those simmer for 20 minutes or so while the pork was resting.
I mixed some shredded Iceberg Lettuce with some shredded red cabbage.
I grated some Bourbon Barrel Smoked Cracked Black Pepper Cheddar Cheese.
Lastly, I mixed some Sweet Thai Chili Sauce about 50/50 with some Ranch Dressing.
I made the tacos starting with a layer of the beans, then the pork, the lettuce and cabbage and finished with the cheese and sauce.
Tacos, especially with amazing layers are hard for me to photograph. You don't really get to see all the layers unless I stop and take pictures of each step.. which I did not do this time.
I started with a center cut Duroc Pork Belly and scored the fat side, rubbed it down with mustard and Meat Church Holy Voodoo rub. That went into the smoker at 225F until it reached 165F IT then wrapped in butcher paper until it was 204F IT.
With most of the fat melted out it was as simple as pulling a pork shoulder.
Meanwhile, a shallot was diced up and put in a pot with some olive oil for a few minutes to soften up. A bunch of black garlic was added along with some salt, black pepper, cumin and a handful of chopped cilantro along with 1 can of black beans. I let those simmer for 20 minutes or so while the pork was resting.
I mixed some shredded Iceberg Lettuce with some shredded red cabbage.
I grated some Bourbon Barrel Smoked Cracked Black Pepper Cheddar Cheese.
Lastly, I mixed some Sweet Thai Chili Sauce about 50/50 with some Ranch Dressing.
I made the tacos starting with a layer of the beans, then the pork, the lettuce and cabbage and finished with the cheese and sauce.
