Pulled Pork:
3-4 lb boston butt
Rub with a compination of :
1T barbeque seasoning
3T salt
3t Emeril Essence
1T bbq seasoning flakes
rub well with above mixture and place in roasting that is heavily lined with foil. Wrap the foil around the boston butt making sure you have a tight seal. Place in a 350 degree oven and bake for 5 hours, remove and let rest unwrapped for 30 minutes. Remove the foil and pull the lean pork apart and place in bowl and mix well with BBQ sauce. Recipe to follow.
Kentucky Bourbon Southern Peach BBQ sauce:
Combine the following in 2 quart sauce pan that has a lid:
1 cup diced frozen peaches
1T minced garlic
1 cup ketsup
1 cup store bought BBQ sauce
1/4 cup Bourbon
2T Worchestersire sauce
1/2 cup brown sugar
1 pinch ground clove
1 pinch pepper flakes
Bring to boil over medium heat, stirring frequenty, when boil reached reduce heat to very low, place lid and simmer for about 2 hours, stirring about every 30 minutes.
Stir a generous portion into the pulled pork and place the rest in a serving bowl to serve with taco"s for extra applications.
Chipolte sauce:
Combine the following in a blender and blend well. Place in serving bowl.
1 cup honey
juice of 1 orange
3/4 cup chopped celantro
2T of canned chipolte peppers
To assemble the taco:
1. Place a wheat tortilia shell on a griddle or skillet with a pat of butter, begin to warm the shell and then place about 1/2 cup shredded cheese, spread the cheese evenly, let cheese melt.
2. Place a portion size of BBQ mixed pulled pork in the center, spoon a small amount of the chipolte sauce over the taco, you can add more later if desired. The chipolte sauce is made from smoked jalipeno peppers.
3.Fold the taco in half and place on plate.
Serve with sour cream, pico, extra BBQ sauce and extra chipolte sauce
Please try this recipe, I think it will replace your old taco's. The extra sauces and be frozen for up to a year.
No comments:
Post a Comment