bruce bowser wrote:

> 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...ction=displayR
> > > ecipe&recipe_id=1873141 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.

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