*Originally posted January 9, 2013
Since I started running, the only thing I want after a long run is tacos. I keep a constant supply of cheese, hard shells, and frozen meat so I can have them for lunch after my weekend run. I get my salsa from this hole-in-the-wall Mexican joint in my neighborhood. It is embarrassing how I often I go in there to purchase salsa. I’m trying to replicate the recipe, but I have had no success yet. When I do, it will be posted!
These tacos also make excellent football watching food. The pulled pork recipe is from Melissa D’Arabian, whose show Ten Dollar Dinner I am completely obsessed with. The first meal I will eat the pork with veggies, but the leftovers always become your basic taco- stuffed into a hard shell and topped with cheese and salsa.
- 1 cup ketchup
- 1/3 cup brown sugar
- 1/3 cup apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon cayenne
- 1/4 teaspoon red pepper flakes
- Pinch salt and freshly ground black pepper
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 tablespoon freshly ground black pepper
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1/2 teaspoon cayenne
- One 2 1/2-pound boneless pork shoulder, excess fat trimmed
For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.