On Monday, April 27, 2009 at 11:17:45 AM UTC-4, Lou Decruss wrote:
> Last weekend I had 2 eight pound butts that were cryovaced together
> and frozen so I just did both of them. One I just did a typical
> smoke for traditional pulled pork. For the other one I cut a 2 1/2
> pound hunk off and tried the following recipe. The balance of that
> butt I ground and browned and made taco meat to use for Mexican pizzas
> and froze. I only recently got a new grinder and was impressed and
> how good all three items turned out. I've never used cocoa with meat
> before but I gotta say the stuff was to die for and so simple.
> Anyway the recipe comes from the February issue of Real Simple and it
> sure is real simple. And delicious. It calls for store bought salsa
> but I'd made my own with tomatillos.
> Lou
> From he
> http://find.myrecipes.com/recipes/re...e_id=18 73141
> Or:
> http://tinyurl.com/dmxbch
>
> Photo: Kan Kanbayashi
> Pulled-Pork Tacos
> 2 cups store-bought salsa, plus more for serving
> 2 tablespoons chili powder
> 2 tablespoons dried oregano
> 2 tablespoons unsweetened cocoa powder
> Kosher salt
> 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
> 18 corn tortillas
> 1/2 cup fresh cilantro sprigs
> 3/4 cup sour cream
> 1 lime, cut into wedges
> In a 4- to 6-quart slow cooker, combine the salsa, chili powder,
> oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
> Cook, covered, until the meat is tender and pulls apart easily, on
> high for 4 to 5 hours or on low for 7 to 8 hours.
> Twenty minutes before serving, heat oven to 350� F. Stack the
> tortillas, wrap them in foil, and bake until warm, about 15 minutes.
> Meanwhile, using 2 forks, shred the pork and stir into the cooking
> liquid. Serve with the tortillas, cilantro, sour cream, lime, and
> extra salsa.
> Tip: When using a slow cooker, resist the urge to lift the lid until
> the dish has cooked the minimum amount of time specified in the
> recipe. Each peek allows heat to escape and can increase cooking time
> by as much as a half hour.
>
> Yield: Makes 6 servings
> CALORIES 728 ; FAT 40g (sat 15g); CHOLESTEROL 180mg; CARBOHYDRATE 45g;
> SODIUM 982mg; PROTEIN 47g; FIBER 9g; SUGARS 5g
> Real Simple, FEBRUARY 2009

Roast pork tacos are good, minced pork.