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Pulled Pork Tacos #8945074 10/28/23 04:49 PM
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onlysmith&wesson Online Content OP
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What’s a good rub for pulled pork tacos? I’ve smoked a few for sliders and such, not for tacos. What’s good?


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Re: Pulled Pork Tacos [Re: onlysmith&wesson] #8945076 10/28/23 04:53 PM
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No clue but this should be interesting.


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Re: Pulled Pork Tacos [Re: onlysmith&wesson] #8945114 10/28/23 06:07 PM
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Re: Pulled Pork Tacos [Re: onlysmith&wesson] #8945337 10/29/23 01:47 AM
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Re: Pulled Pork Tacos [Re: onlysmith&wesson] #8947074 10/31/23 07:34 PM
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For pulled pork tacos (feral or domestic) I like to give the meat a dusting with Bolners Fiesta brand Fajita Seasoning, then on top of that I like to add extra black pepper, garlic powder, cumin, & paprika. Then I blend up a couple of cans of chipotle peppers in adobo sauce and coat the pork well. Smoke until done (or desired & wrap to finish cooking if you want). With feral pork what I like to do is smoke until I have good color, then I bust out my big electric roaster. Put the meat on a bed of purple onions, fresh garlic cloves, and a few bay leaves. Add 1" of low sodium chicken broth, cover and braise the meat on low heat until it falls apart. Keep an eye on the liquid level, don't want too much but don't wanna burn it. When done I remove all the meat and shred it, discarding any undesirables. You can toss, or chop/mince up the onions & garlic & add back, whatever your preference. Remove the liquid & reserve. Add meat and a little liquid back (just enough liquid to keep it moist), then I add/stir in a little more fajita seasoning, black pepper, & cumin to taste.

Toast up some torts, add onion/cilantro/fresh salsa & lime & you're in business.

Re: Pulled Pork Tacos [Re: onlysmith&wesson] #8947111 10/31/23 08:14 PM
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I rubbed it entirely in Cholula sauce. Then dusted it heavily with chili powder, not so heavy with cumin and then coarse smoked black pepper. Four hours on smoke, 6 hours covered in oven all at 250°. Wife and I had it for dinner, fantastic pulled pork tacos!.
I let it get to room temperature, now have it in the freezer waiting on opening weekend at the lease. We'll eat good.


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Re: Pulled Pork Tacos [Re: onlysmith&wesson] #8947117 10/31/23 08:18 PM
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Originally Posted by onlysmith&wesson
I rubbed it entirely in Cholula sauce. Then dusted it heavily with chili powder, not so heavy with cumin and then coarse smoked black pepper. Four hours on smoke, 6 hours covered in oven all at 250°. Wife and I had it for dinner, fantastic pulled pork tacos!.
I let it get to room temperature, now have it in the freezer waiting on opening weekend at the lease. We'll eat good.




Heck yeh, sounds good. up

Speaking of Cholula, I like skinless/boneless chicken thighs marinated in Cholula and a little yellow mustard. Dust with a little fajita seasoning before you throw them on the grill, makes great fajitas.

I do rabbit (cottontail) the same way, but like to add a little citrus to that.

Re: Pulled Pork Tacos [Re: onlysmith&wesson] #8947206 10/31/23 10:27 PM
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Y'all keep giving me homework! cool

Re: Pulled Pork Tacos [Re: onlysmith&wesson] #8947552 11/01/23 01:17 PM
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I think any seasoning for pulled pork would be good


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