Healthy Braised Pork Tacos with Tomatillo Salsa Verde recipe
Keeping the Taco theme...Steve cooks another healthy fantastic meal to Impress your taste buds
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Salsa Verde pulled pork tacos ???? #shorts
Need some weekend cooking inspiration? These salsa verde pulled pork tacos are calling your time.
Smoked pork shoulder, finished with a homemade salsa verde and served on fluffy tortillas with more salsa, pickled red onions and cheese. These were ???? ???? ????
Find the full recipe on my site.
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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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The Easiest and Most Delicious CARNITAS & TOMATILLO SALSA You Can Make at Home!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you how to make the easiest and most delicious carnitas you can ever make on the stovetop, now let me tell you these carnitas are perfect to enjoy in your tacos, burritos, tortas, quesadillas, bowls, gorditas, you name it! Whatever way you decide to eat them, each bite will be super tender and sooo flavorful ???? Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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pots & pans using atm Ourplace Website -
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blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Recipe from almost 3 years ago ???? got to love the improvement ????????????♥️
Don’t want to use lard? No problem make them on the instant pot
Tip ‼️⚠️ if you want even crispier carnitas, set them on a hot griddle after removing from them from the lard! Just leave them for 30 secs on each side
I M P O R T A N T ⚠️
The combination of liquid is a little weird but believe me trust the process!!! The evaporated milk is going to tenderize the meat and the coke is going to give it that glazed brown color is just magic when everything combines ???? that’s what makes carnitas, carnitas!!!!
ingredients: 6-8 servings
4 lbs pork shoulder/butt
1 lb lard
12 oz Mexican coke
1 cup evaporated milk
1 orange
1/2 white onion
5 garlic cloves
4 bay leaves
Fresh thyme,rosemary and oregano or 2 tsp oregano, 1 tsp thyme ,1 tsp rosemary
1/2 tsp cumin
5 whole cloves
Salt I used 5 tsp
Black pepper I used 1 tbsp
For the salsa
10 tomatillos
10-15 Chile arbol
5 chile puya
2 garlic cloves
1/4 water
Salt I used 2 tsp
1 serving of love ????
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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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Perfect Homemade Barbacoa Tacos (2 Ways)
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We're making the meats, we're makin the tacos, and last but not least we've got a beautiful torta as well. This homemade style comes without digging any holes in your backyard. We've got the meatiest, juiciest barbacoa you can make, all while staying the comforts of your own kitchen.
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