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Pulled pork Taco's need topping advice?post #1 of 222/11/10 at 8:35amThread StarterI am smoking a pork butt today and will pull it to make pulled pork taco's using a soft taco shell. Thought I would garnished it with cole slaw but trying to think of other ideas I can garnish it with besides cole slaw. Not everyone likes cole slaw trying to think of something unique that blends well with pork. Any ideas?
Gear mentioned in this thread:post #2 of 222/11/10 at 8:51amcould try some fried onion strings or fried leek greens for a replacement of the crunchy cabbage. while I haven't tried it, some fresh anaheim or poblano chiles sliced and quickly sauteed or perhaps even smoked would go good."In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. ""In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "post #3 of 222/11/10 at 8:54amCole slaw is certainly the kicker as cabbage is better with a taco than lettuce.
A smoked/roasted tomato/tomatillo salsa could be good.
Cheese, plain or smoked. I'd done bbq nachos with cheese and been happy. Even the crumbly cotija would be good and probably better than cheddar. A little more assertive to stand up to the other flavors.
Some hot peppers, pickled jalapenos or something you smoked yourself. Also look at rajas, another twist on a pepper accent.
Sour cream and guacamole I'm a little mixed on. Maybe mix some ranch style dressing and barbecue sauce half and half. Offer some cooling dairy tones with some barbecue flair.post #4 of 222/11/10 at 9:05am
Unique?"something unique"? How about (off the top of my head):
-- a chunky salsa of sweet potatoes, pineapple and cilantro
-- a sauce of tomatoes, chipotle and Dijon mustard
-- a relish of garlic, mustard and cornichons
-- a creamy tarragon, garlic and wine sauce
-- honey, citrus and mustard
-- raspberry, diced fennel bulb and thyme
-- manchego cheese.
Joepost #5 of 222/11/10 at 9:39ampost #6 of 222/11/10 at 1:05pmpost #7 of 222/11/10 at 1:39pmpost #8 of 222/11/10 at 2:23pmThe easiest authentic topping is fresh made Pico de Gallo, there are lot of variations, but simply:
diced tomatoes, minced jalapeno pepper, diced red or white onion, cilantro, lime, salt. You can add pepper or garlic, and build from that point your own variations.
Sprinkle a little taco seasoning on the meat when you warm it up, heat the tortillas, (I have electric stove), I put the tortilla directly on the burner very low heat and rotate a few times, this gets a little crisp char, and then flip do again. It is slow but adds a little taste.
To give the meat a more authentic flavor, I keep a product from our local Costco in the fridge, a semi fresh tomatillo salsa verde, it is mostly liquid, when I heat the meat I wet the meat with the tomattilo salsa.
(I mentioned heat the meat, when I smoke pork butt, the left overs and there is a lot, are used for taco's or burritos)post #9 of 222/11/10 at 3:29pmpost #10 of 222/11/10 at 3:55pmPulled pork enchiladas are great, too. I've done 'em with red sauce & green sauce; both were fantastic.The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.post #11 of 227/6/16 at 5:01pmpost #12 of 227/7/16 at 11:09ampost #13 of 227/7/16 at 1:44pmpost #14 of 227/7/16 at 4:33pmpost #15 of 227/7/16 at 8:07pmpost #16 of 227/8/16 at 12:42pmpost #17 of 227/8/16 at 3:37pm
Finely shredded red cabbage, slices of red radishes, a slice of avocado, chopped cilantro, Pico di Gallo, stripped of fire-roasted poblanos (skin-removed, cut into thin strips), crumble Queso fresco. Accompany with lime wedges, and fire grilled Mexican onions*** and Chiles Toreados ( do both at the same time on the Barbee or grill.) Chiles Toreados can be made from jalapeños or Serrano chilies. There is no better cheese than Queso fresco for this purpose, I think its perfect. The avocado help keep everything lubricated as does the Pico di Gallo. I make my Pico di Gallo from small tomatoes, the Sun Gold or a sweet cherry is good. Yum!
*** called "cebollitas" or "little onions". The onions I use for this side are more bulby than scallions and less huge than normal white onions.post #18 of 227/9/16 at 12:10ampost #19 of 227/9/16 at 11:26pmpost #20 of 227/10/16 at 7:42ampost #21 of 227/10/16 at 6:10pmpost #22 of 227/13/16 at 6:36pm
Pickled red onions.
Slice and blanch a red onion. Drain and refresh under cold water to stop the cooking. Put the slices in a non-reactive bowl with a a few halved garlic cloves. Grind a half teaspoon or so each of whole cumin seeds, whole black peppercorns, and kosher salt in a mortar and pestle and add to the bowl. Just barely cover the slices with apple cider vinegar and top off with cold water and stir. Taste. You might want to add some salt or more water. Cover and let sit for an hour or so, stirring occasionally. The slices will turn shocking pink. You may need to adjust salt or water or vinegar.
These can be kept for long time in the refrigerator but they are so delicious, you will find things to put them on. They are addictive. Also delicious on fish tacos.
- Pulled pork Taco's need topping advice?
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