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Free Agent Pulled Pork Tacos

 
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PigskinBarbeque
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Joined: 09 Apr 2014
Posts: 50
Location: Ohio

PostPosted: Mon May 12 14 2:20 am    Post subject: Free Agent Pulled Pork Tacos Reply with quote

6lb Pork Butt
Pigskin Barbeque Lineman Hawg Rub
16oz bottle of Beer

marinate pork butt in beer (Bud Light Lime) 4 hours. Remove, pat dry and season with Lineman Hawg Rub, allow to sit at least 6 hours. Smoke using oak & apple wood, at 250 for 2.5 hours, then wrap in foil for remainder of cook until internal temp of 160 degrees, remove from grill and allow to rest 30 minutes before pulling.

- Vinegar Sauce
2 Cups cider vinegar
3 Tbsp ketchup
2 Tbsp dark brown sugar
4 Tsp sea salt
1 Tbsp hot sauce
1 Tsp red pepper flake
1 Tsp black pepper
Combine all ingredients in a bowl and whisk until salt and sugar is dissolved.

- Chili Slaw
its a secret

- Cilantro Avocado Cream
its a secret

- Tacos Shells
4-inch flour tortillas

- Directions
After resting, pull/shred pork, pour in vinegar sauce and mix well, allow to rest 30 minutes stirring occasionally before serving.

Assemble tacos by warming tortillas, adding pork to each and covering it with a drizzle of Pigskin Barbeque Sauce and avocado cream. Add the slaw on top and crumble on a bit of blue cheese. Serve.


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pafisher
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Joined: 08 Jan 2008
Posts: 535
Location: Pa.

PostPosted: Mon May 12 14 9:04 am    Post subject: Reply with quote

if you only cook your pork to 160 degrees how do you pull it ?
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PigskinBarbeque
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Joined: 09 Apr 2014
Posts: 50
Location: Ohio

PostPosted: Tue May 13 14 11:28 am    Post subject: Reply with quote

pafisher wrote:
if you only cook your pork to 160 degrees how do you pull it ?


should have said 190
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