On Sunday, May 2, 2021 at 4:36:50 AM UTC-4, bruce bowser wrote:
> 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.

I never used cocoa in a dish either. I prefer Lettuce, bruschetta, salsa, lime juice and plenty of minced radishes in the tortilla.