BBQ Pulled Pork Tacos

*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.

Ingredients

BBQ SAUCE:

  • 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

SPICE RUB:

  • 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.

 For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.
Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.
Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes. Using two forks, shred the pork and discard any excess fat. Place in taco shell.

 

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