GM wrote:

> Cindy Hamilton wrote:
> > On Sunday, May 2, 2021 at 12:52:19 PM UTC-4, 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...yn?action=disp
> > > > > layRecipe&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.
> > Unsweetened cocoa is bitter and complex. It's a classic in the
> > Mexican sauce(s) called "mole".
>
>
> Got a 90% Lindt choco bar once, bit into it and was it bitter...

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--
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