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Pulled Pork Enchitacos or tacolitas ??? I dunknow!

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  • Pulled Pork Enchitacos or tacolitas ??? I dunknow!

    Start with a pook butt. Bout an hour in with MHGP, spritzen w/rum and cranapple over Royal Oak Lump and buttonwood in the Mini!


    Mostly held 225° ish


    At internal of 200° and pullin (after a rest )( I had fun cleanin that pie plate) Not sure how long, prolly 7ish hours.


    Made up some Guacamole


    Added some cole slaw greens for some texture.


    Pork and cheese toasted onna wheat tortilla


    Add the guac mix


    Fold and eat!!


    I made a dozen of these fer Stuperbowl along with sauce and beans.
    Mark
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    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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  • #2
    Originally posted by Mark R View Post
    Fold and eat!!


    I made a dozen of these fer Stuperbowl along with sauce and beans.
    Holy chit mon... looks like I shoulda been there!


    Drinks well with others



    ~ P4 ~

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    • #3
      Lookin' good Mark! That had to be way better than my Popeye's chicken.
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      • #4
        Yup, I'd be all over those....

        Pete
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        • #5
          Ya had me until the guacamole.

          Lose the slimy green stuff and I'd tear em up.
          Bored Guy Blog

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          • #6
            Originally posted by Jailer View Post
            Ya had me until the guacamole.

            Lose the slimy green stuff and I'd tear em up.
            Hey, I thickened it up with cabbage! Was right good!
            Mark
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            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
            Smoked-Meat Certified Sausage Head!

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            • #7
              Originally posted by Mark R View Post
              Pulled Pork Enchitacos or tacolitas ??? I dunknow!
              Over stuffed burritos... You need bigger tortillas...

              I'm with Jailer... No baby chit for me...
              Other than that, looks tasty...
              .

              Not to mention the occasional campfire

              My --->
              Paul

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              • #8
                It all looks good to me....don't need the Super Bowl though.
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                • #9
                  Add about a fist full of cilantro along with the cole slaw weggetables and I'm totally borrowing (ummmmm...shamelessly stealing) that idea.
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                  • #10
                    Looks great Mark! I like the guac/slaw idea.
                    jeanie

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                    • #11
                      You might actually get me to eat yuckamole...mmmm....Maybe not...

                      Looks good though...
                      Craig
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                      • #12
                        Another fine looking meal MarkDaddy!
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                        • #13
                          Guacamole! i like it Cat Daddy!
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                          • #14
                            yeah I could eat a dozen of those over the length of a televised superbowl :-)
                            That's like 9 hours right ? I know it always feels longer, but I'm sure it's just the 9 hours.
                            Guacomole - that's the advacado one right ?
                            What else did you put in there ?

                            Currently Looking for alternate coleslaw type dishes - this looks like a keeper
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                            • #15
                              Originally posted by curious aardvark View Post
                              yeah I could eat a dozen of those over the length of a televised superbowl :-)
                              That's like 9 hours right ? I know it always feels longer, but I'm sure it's just the 9 hours.
                              Guacomole - that's the advacado one right ?
                              What else did you put in there ?

                              Currently Looking for alternate coleslaw type dishes - this looks like a keeper
                              3 Haas avocados, halved, seeded and peeled
                              1 lime, juiced
                              1/2 teaspoon kosher salt
                              1/2 teaspoon ground cumin
                              1/2 teaspoon cayenne
                              1/2 medium onion, diced
                              1/2 jalapeno pepper, seeded and minced
                              2 Roma tomatoes, seeded and diced
                              1 tablespoon chopped cilantro
                              1 clove garlic, minced

                              In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

                              Plus I added cole slaw (no dressing) to give it some crunch.
                              Mark
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                              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                              Smoked-Meat Certified Sausage Head!

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