Thursday, June 23, 2016

Mexican Pulled Pork Tacos



Despite the fact that this recipe looks complicated - i.e. there's a whole heck of a lot going on - it's actually really easy. How can anything that's cooked in a crockpot for 10 hours taste bad, right? First, get the best cut of meat you can afford. I went to Belmont Butchery near Carytown because they always have great stuff and they help me figure out how much I need for my guest list. I love leftovers, but I hate wasting food. Letting the meat rest with the dry rub and then searing that flavor in before letting it take a long nap on low heat is also really important, so don't skip those steps. While this delicious main course was cooking I roasted some corn and made a simple corn, tomato and avocado salad to go with it. Flan rounded out the evening for desert and I might replicate that for a future post so stay tuned? You can find the recipe for the pork here. Add whatever toppings your heart desires. Enjoy!







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