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

"Lou Decruss" > wrote in message
...
>
> 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


Interesting recipe, it seems like quite a bit of added liquid.

Next time try the following.

Place the pork in a 450 degree oven till brown.

Start the slow cooker/crock pot. on high.

Place the browned roast into the slow cooker/crock pot.

Cover the roast with a small can ( 16 oz or so) of red chili/Enchilada sauce
(heat optional)

Cook until you can tear apart with a fork.

Note this also works for Farmer style pork shoulder/ribs bone in or out.

Dimitri

In article >,
Lou Decruss > wrote:

> I've never used cocoa with meat
> before but I gotta say the stuff was to die for and so simple.

Cocoa really goes well in most Mexican recipes.

I also use a pinch of cinnamon.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> Lou Decruss > wrote:
>
>> I've never used cocoa with meat
>> before but I gotta say the stuff was to die for and so simple.
>
> Cocoa really goes well in most Mexican recipes.
>
> I also use a pinch of cinnamon.

Hmm. I did a big pork butt on my smoker yesterday and we vacuum packed a
bunch of it and froze it. I'm wondering if I could take some of the
pulled pork I made and make a little mole type sauce and use it for
tacos. Any suggestions would be appreciated.

TIA

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article >,
Janet Wilder > wrote:

> Omelet wrote:
> > In article >,
> > Lou Decruss > wrote:
> >
> >> I've never used cocoa with meat
> >> before but I gotta say the stuff was to die for and so simple.
> >
> > Cocoa really goes well in most Mexican recipes.
> >
> > I also use a pinch of cinnamon.
>
> Hmm. I did a big pork butt on my smoker yesterday and we vacuum packed a
> bunch of it and froze it. I'm wondering if I could take some of the
> pulled pork I made and make a little mole type sauce and use it for
> tacos. Any suggestions would be appreciated.
>
> TIA

You could just add some of the appropriate seasonings, or a use a
package of pre-mixed taco seasoning.

Me, I'd add a little chili powder, some garlic and onion powder, some
cumin, and salt and pepper to taste.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"l, not -l" > wrote in message
...
>
> On 27-Apr-2009, "Michael \"Dog3\"" > wrote:
>
>> Lou Decruss >
>> : in rec.food.cooking
>>
>>
>> > Last weekend I had 2 eight pound butts that were cryovaced together
>> > and frozen so I just did both of them.
>>
>> ROFL... sorry. I had to laugh. Sounds absolutely "dirty" ;-) Anyway,
>> I'll continue to read on.
>>
>> <snippage for space and recipe saved>
>
> I was thinking the same thing; I'm sure my mind was already in the gutter
> from having just read the post about prison and the use of two rubber
> gloves
> and warm water. 8-)
>
> I learn so much on RFC - some of it even pertains to cooking. ;-)
> --
haha!

On 27 Apr 2009 15:37:34 GMT, "Michael \"Dog3\""
> wrote:

>Lou Decruss >
: in rec.food.cooking
>
>
>> Last weekend I had 2 eight pound butts that were cryovaced together
>> and frozen so I just did both of them.
>
>ROFL... sorry. I had to laugh. Sounds absolutely "dirty" ;-)

<Snork>

>Anyway, I'll continue to read on.
>
><snippage for space and recipe saved>
>
>> 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.
>
>I haven't been too excited about much of anything to do with cooking
>lately, well except for treats for my puppy. I've been digging in the
>dirt, rearranging, separating and generally planting.

I've been away and haven't posted in 10 days so sorry for the late
reply. I go through periods of not being interested in cooking also.
And in the spring I want to be outside.
>
>I love this recipe. I gotta tell ya', I don't have much luck with the
>slow cooker. This recipe looks like even *I* might be able to have it
>turn out right. Pork butt is on sale at one of the stores this week so
>I'll pick up a couple of them.
>
>I'm gonna put this recipe on while I'm gardening and see how it turns
>out. Thanks much for the post.

My pleasure. Glad someone liked it. Seems people have different luck
with slow cookers. I've never had a problem with them. Not only can
you make good food but they're great for no-fuss un-attended meals
while you're doing other projects. While the meat was in the crock
pot I also was tending the Weber with another butt in it and grinding
the balance up. I browned that and simmered it in Mexican spices for
Mexi pizza. The list of things I also did while dinner was cooking is
long but includes much yard work including planting a beautiful
weeping cherry tree.

Another good crockpot pork recipe I use was adapted from a country
style rib recipe that jill mcklown posted on Feb 7 2003. She did
mention it could probably be done in a crock pot and she was right.
I do add a bit of oyster sauce or sesame oil but her recipe as posted
is good. Black bean garlic sauce is good too. I serve it over rice
with a veggie stir fry Pick and choose the spices as you like them.
I prefer boneless country ribs. I've used bone-in and when cooked too
long the bones turn to shards. Someone here told me it was because I
didn't wash the meat first but he's wrong. If you use bone in keep an
eye on them and stop cooking before the bones break.

Here's a link to jill's post from way back then.

http://tinyurl.com/cypdcx

Lou

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.

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.

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...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.

Unsweetened cocoa is bitter and complex. It's a classic in the Mexican
sauce(s) called "mole".

Cindy Hamilton

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...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.
> 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*...

--
Best
Greg

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.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Dr. Bruce posts with uni-berlin.de - individual.net



http://cheepeffects.com
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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...

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Dr. Bruce posts with uni-berlin.de - individual.net



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