Pulled Pork Tacos w/ Homemade Pineapple Salsa Recipe
For this Epic Leftover Creations installment, I use some leftover pulled pork (smoked on my WSM) and make pulled pork tacos with a homemade pineapple salsa. I also topped them with some fresh avocado slices and a bit of Addiction Sauces Habanero hot sauce. You can drizzle some BBQ sauce on these if you want, but they taste amazing without it and I recommend you leave it off so you can enjoy the fresh taste of the tacos.
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Avocado Green Salsa for Tacos Salsa Verde Taquera
Easy green avocado salsa for your next Taco Tuesday!
Ingredients:
10 Tomatillos
6 Serrano Peppers (Substitute the serranos for regular jalapenos for less spice)
Cilantro
3 Garlic Cloves
One Lime
Large Avocado
Half White Onion
Tbsp Salt
Tbsp Olive Oil
Thank you so much for watching.
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Carnitas - My Fav Taco!
Carnitas, AKA little meats, is a Mexican dish that originated in the state of Michoacán. Carnitas are made by braising or simmering pork lard until tender, then slightly pulled and crisped. The result is juicy, yet crispy. Carnitas are one of my favorite tacos of all time traditionally served on fresh corn tortillas with cilantro and onions.
Bonus Ranch Water recipe included in this video - Ranch water is a classic Texas cocktail. Making this in a Topo Chico bottle is a fun way to make this drink portable. It's only 3 ingredients and has been cooling off Cowboys for years. Cheers, y'all!
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Can't really go wrong with confit pork can you? Melt in the mouth and packed FULL of flavour. Thought today would be a good day to celebrate Mexican cuisine. Happy Independence Day! ????????❤️
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BBQ Pulled Pork Tacos with Roasted Poblano, Tomatillo, and Garlic Salsa
BBQ Pulled Pork Tacos
This video will show you how to make Smoked Pulled Pork Tacos with authentic guacamole and a roasted poblano tomatillo garlic salsa. These pulled pork tacos are amazing, and I know you'll like them too. My process for pulled pork is very simple. Check out below for further details.
I’m using the Green Mountain Grills Daniel Boone model for this cook. I’m going to smoke it low and slow overnight at 195 degrees. This low temperature on the pellet smoke is perfect for a really deep and flavorful bark.
This shoulder comes from Butcher Box. We got a package that cost about $150 and cames with a ton of different cuts of meat. You can select pre-designed packages, or customize your order. I was very impressed with the packaging, ease of ordering and shipping, and the overall quality of the meats. If you haven’t heard of butcher box yet, definitely check out more in the comments below. They are an online source for a ton of different cuts of meat. Check them out at butcherbox.com.
I did something a little different tonight. Instead of going straight to my Holy Grail BBQ dry rub, I started with a brine. This brine had some jerk spices in it that are really going to give it a nice flair. I only brined it for a few hours. Pork Shoulders tend to start tasting like ham if you brine them for too long. I wanted it to keep that natural flavor. I’ve injected some of that jerk seasoning into shoulder as well.
After smoking overnight at 195 degrees, I checked the temperature at about 7am. It was right in the stall (probably just ready to break the stall). This is a perfect time to wrap the shoulder in butcher paper. This will retain moisture, preserve and darken the bark, and allow the fat to render inside the meat.
This is the temperature probe that I use:
You can see how quickly it gets a temperature reading on the video.
Once the shoulder hit 200 degrees, I pulled it off the smoker and left it in the butcher paper. I added a layer of aluminum foil, then added it to a cooler that I lined with old towels. To be honest, I had to leave it in the cooler for about 5 hours until the guests arrived. It measure 150 degrees after five hours in the cooler. Not Bad!!!!
The authentic guacamole is super easy to make. You will need avocados, onion, cilantro, garlic, and tomato. Dice the tomato, mince the cilantro, and grate the garlic. Add this to diced avocado and diced onion. Mash it with a potato masher, then stir in some lime zest and juice. The juice helps prevent the avocado from browning / oxidizing. Salt and pepper to taste.
The roasted salsa is super easy too. Roast poblano peppers and tomatillos until they are nice and charred. Then peel the skin and dice. I also roasted garlic in a ceramic garlic roaster, but you can use aluminum foil made into a pouch. Once roasted, you can just squeeze the garlic out of its skin and add it to the other roasted veggies. Mix in some diced onion, and add salt and pepper to taste. Perfect!
Get ready to amaze your friends and family with this easy dish.
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