PULLED PORK TACOS! Try THIS recipe for your next Taco Tuesday
6.91 lb pork shoulder (bone-in or boneless)
10 tomatillos
3 poblano peppers (REMOVE SEEDS AND PITH)
2 serrano peppers (REMOVE SEEDS AND PITH)
1/2 medium white onion
1 cup chopped fresh Cilantro
6 garlic gloves
2 cans Old El Paso MILD green chilies (4.5 ounce cans)
2 cups chicken broth
2 Tbsp salt (I used table salt. See notes below)
2 Tbsp ground Cumin
2 Tbsp Chili powder
2 Tbsp Oregano leaves
1 tsp ground white pepper
3 tbsp oil for searing meat
Toppings
chopped onion
chopped cilantro
limes
corn tortillas
green chili sauce (from crock pot)
Cook on High for 4 hrs or until tender.
*If you are using a smaller cut of pork then you'll need to adjust the amount of salt needed per pound.
#tacotuesday #porktacos
Mexican-Style Pork Tacos (Tacos Al Pastor)
Here is what you'll need!
Homemade Al Pastor
Serves 10-12
INGREDIENTS
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice
PREPARATION
Preheat oven to 350°F/180°C.
Slice the pork shoulder into about 1-cm slices, then transfer to a large dish or bowl.
In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Slice off thin pieces of the roasted pineapples as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
Enjoy!
Carne al Pastor Hecha en Casa
Sirve 10-12
INGREDIENTES
5 libras (2.5 kg) Paleta de Cerdo, sin hueso
3 cucharadas de pasta de achiote
2 cucharadas de chile guajillo en polvo
1 cucharada de ajo en polvo
1 cucharada de orégano seco
1 cucharada de comino
1 cucharada de sal
1 cucharada de pimienta
¾ taza de vinagre blanco
1 taza de jugo de piña
1 piña, pelada y cortada en rodajas de 2.5 cm
1 palito grueso de madera (cortado a la medida del horno)
Tortillas de maíz
1 cebolla blanca finamente picada
1 taza de cilantro finamente picado
Salsa de tu preferencia
PREPARATION
Precalentar el horno a 350°F/180°C.
Cortar el trozo de carne de puerco en filetes de 1 cm de espesor. Luego transferir a un recipiente grande.
En un tazón combinar el achiote, chile en polvo, ajo en polvo, orégano, comino, sal, pimienta, vinagre y jugo de pina, revolver bien asegurándose que la mezcla esté homogénea y libre de grumos.
Vierta la mezcla anterior sobre los filetes de puerco y revuelva hasta que esten cubiertos completamente. Cubrir con plástico adherente y marinar por 2 horas en el refrigerador. Puede estar en la marinada hasta 3-5 días.
Colocar 2 rebanadas de piña, introducir un palito de madera en estas y colocar en una charola para hornear forrada de papel aluminio.
Sacar la carne marinada del refrigerador e introducir los filetes en en el palito de madera en capas hasta que quede un espacio de 3 centímetros en la superficie.
Poner 2 rebanadas mas de pina en la superficie de la torre de carne.
Hornear alrededor de 1 hora a una 1 hora y media hasta que la carne por fuera esté dorada y tome un color rojizo intenso.
Dejar reposar la carne por 10 minutos, luego corte en finas rebanadas.
Para formar un taco, coloque algo de la carne en las tortillas, y luego agregue unas rebanadas de piña, seguidas por cilantro, cebolla y salsa al gusto.
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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!
Carnitas Recipe:
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Pulled Pork Street Tacos with Tomatillo Salsa Recipe
I show you how to make mouth watering Pulled Pork Tacos, also called Tacos Al Pastor, using the InstaPot. We make these tasty Mexican Street Tacos often! I also make homemade Tomatillo Salsa! The recipes are in the description, just click Show More below.
Tacos Al Pastor
2-3 pounds of boneless pork shoulder cubed
1/4 cup Guajillo, New Mexico, and/or California Chili powder
1 1/2 teaspoons Kosher Salt
1 Cup Water
1 Tablespoon Achiote Paste
1 teaspoon cracked black pepper
2 teaspoons garlic salt
2 teaspoons ground cumin
6 large cloves of garlic (chopped)
3 Tablespoons Vegetable oil
3 Tablespoons White Vinegar
1/2 of a large White Onion (chopped)
1 Cup Pineapple Chunks (drained)
Corn Tortillas (warmed)
Toppings: Sliced Avocado, Diced onion, diced Cilantro, Cotija Cheese, and Fresh Lime juice
Place pork, kosher salt, and water into the Instapot. Set the Meat/Stew setting for 30 minutes on high pressure.
While pork is cooking, place oil into a pot and saute the onions for 2-3 mins. Add the remaining ingredients to the onions and continue to heat over medium heat for an addition 5 mins. Turn off heat and let cool until pork is cooked.
When the pork is done, press cancel on the Instapot and release the pressure. Allow the pork to cool for 10-15 minutes. Reserve 1/2 cup of the cooking liquid.
Place the pork into a skillet over medium-high heat. Add the onion mixture to skillet along with reserved cooking liquid. Stir the pork and mixture together while gently crushing the pork to shred it. Cook mixture for about 5 minutes or until most of the liquid has evaporated and pork is shredded or in small chunks.
Serve on warm or toasted corn tortillas and top as you wish. Enjoy!!!
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Fresh Tomatillo Salsa
10 Tomatillos (husked and halved)
1/2 White Onion roughly chopped
1 large Jalapeno or Serrano peppers roughly chopped and deseeded
1/2 bunch of Cilantro
1 teaspoon Kosher Salt
Combine all ingredients into a food processor. Pulse until finely chopped. Add salt to taste. You may warm the Salsa if needed before serving. If not serving immediately, store in an air tight container in the refrigerator up to 24 hours.
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El Mexicano Achiote Rojo Paste
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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.
#grillinwithdad #pulledpork #bbq #tacos #dinnerideas #delicious
Pulled Pork Tacos w/ Homemade Salsa Verde Recipe!
FOLLOW @blackdog_bbq for more!
Pulled Pork Tacos w/ Roasted Salsa Verde ????????
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Salsa verde is an all-time favorite for me, so I took a crack at it. This stuff came out fantastic. Here’s how I did it:
Ingredients:
• 1 ½ - 2 lbs. tomatillos
• ½ white onion
• 2 jalapenos
• 4-6 cloves garlic
• ½ bunch cilantro
• ½ lime, juiced
• Salt to taste
• Olive oil as needed
• tortillas as needed
**Note: tomatillos through salt to taste may easily be substituted for store-bought salsa verde
For the Salsa Verde (if desired):
1. Preheat a griddle or cooking surface to high heat (sear mode). Once the griddle is hot, add the tomatillos and next 3 ingredients (only use 2 of the jalapenos). Allow the vegetables to sear on both sides, flipping as needed. Once a nice char has developed, remove the vegetables and turn off the heat source.
2. Add the charred vegetables to a food processor with the cilantro and lime juice. Blend until smooth, adding salt to taste.
For the tacos:
-sear leftover pulled pork on a griddle (optional)
-top tacos with salsa, repeat & enjoy!
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????SAVE this recipe & FOLLOW @blackdog_bbq for more ????content! ????
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????: @lococookers griddle
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#tacos #taco #tacotaco #tacostacostacos #tacolover #tacotime #pulledpork #pulledporktacos #porktacos #salsa #salsaverde #recipes #easyrecipes #dinner #dinnerideas #bbq #bbqtacos #bbq #barbecue #easymeals #howto #mexicanfood #foodie #food #mexican #letseat #holidayseason