Pulled Pork Tacos

I have previous posts on pulled pork โคต๏ธ


Including how much we love orange, lime/lemon (make it work), garlic, onion, chile (cayenne, guajillo, ancho, New Mexico Hatch, chipotle) ๐ŸŒถ๐ŸŒถ๐ŸŒถ๐ŸŒถ, liquid smoke and seasonings (pepper, cumin, garlic powder, onion powder, adobo seasoning, Goya, Better than Bouillon ๐Ÿค”) in it ๐Ÿ˜‹ ๐Ÿ‘Œ ๐ŸŠ๐Ÿˆ๐Ÿ‹๐Ÿง„๐Ÿง… oh & pickled red onions on it (other options; salsas, sour cream/crema, cilantro, diced vidalia, CHEESE ๐Ÿง€ etc..) ๐Ÿ˜Š we got a great deal on a big package with 3 pork roasts in it ๐Ÿ–

I halfass skim fat off top, IF (& that’s usually the case) the pork had quite a bit of fat on it; depending on how much it bothers you. ๐Ÿ˜œ I’ve gotten to where I like dipping my taco in a little dish of that consommรฉ…like with birria tacos ๐ŸŒฎ ๐Ÿ˜‹ ๐Ÿคญ

I use this same pic a lot bc I don’t always get a pic of dish after cooking AND tacos aren’t always so photogenic ๐Ÿ™ƒ family’s toppings vary, mine don’t ๐Ÿ˜† gimme some of that meat & some pickled red onions.

Extra pics…because I make this all the time ๐Ÿ˜‰

Season & Sear….

Salt, fat, acid, heat ๐Ÿ˜‹

After pressure cooker, I transfer it to regular slow cooker, then strain liquid into it. Although the Ninja Foodi contraption also has a slow cooker, I prefer, after pressure cooking it, serving it from (& leaving it in) regular slow cooker/crockpot; it’s easier for family to reach into, for me to shred, and to leave on warm bc family come in at different times.

Make it work ๐Ÿ˜œ โคต๏ธ blood orange ๐ŸŠ


Published by dawn


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