Have you ever made pork butt before? It sounds appetizing doesn't it? I had never made it until Saturday. Guess what? It's delicious. See below for a recipe for Pulled Pork Tacos that I generally followed, but didn't have the cocoa and made a 6 lb pork butt instead of the specified 2.5 lb pork butt. It all worked out though. All you do is rub the spices all over the butt of the pork and then let it do its thing in the slow cooker all day long. It will make your house smell all delicious and like you are some kind of pork cooking master. The pulled pork tacos are very simple to assemble and are basically a means of shoveling lots of luscious, tender, falling apart pork butt into your mouth.
If you, like me, decide to make a giant pork butt of the 6-lb variety, you will find that you have a lot of pork butt on your hands, post-pulled pork tacos. That's okay, because the sky's the limit when it comes to what you can do with leftover pork butt. Here's what I did:
Pork Enchiladas--I got this recipe from Robin's blog. Thanks, Robin! You'll see that the recipe calls for chicken, but just substitute your sumptuous pork and watch the compliments roll in.
Chicken Tamale Casserole--Got this one from Ramona when she brought us this for dinner after Teddy was born. We loved her version (with chicken), so I hope this pork version does it justice.
I'm just making things with pork over here while the snow falls and Charlie coughs and mouth breathes all over me (he has the never-ending cold). What are you up to? Feel free to post any pork ideas or any ideas at all! It's been a long snow day inside and I need some good comments to see me through to bedtime.
Pulled-pork Tacos (from Real Simple magazine)
2 cups store-bought salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
1 2.5-lb 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
1. 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.
2. 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.
3. Twenty minutes before serving, heat oven to 350. Stack the tortillas, wrap them in foil and bake until warm, about 15 minutes.
4. Meanwhile, using 2 forks, shred the pork and stir it into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime and extra salsa.