To celebrate Independence Day, we served pulled pork–as tacos.

Here are the recipes, and some notes…

Meat

Pork Shoulder

This was a much smaller piece of meat than I’ve cooked in the past–about 4.5 pounds and boneless. I followed the same instructions from past cooks, for the most part. I didn’t inject, and I forgot to add more rub before cooking. It was tasty, but I think the larger, bone-in ones were slightly moister and more flavorful. Not sure if this is because they are larger, or they have the bone, or both. The cooking temperature was very steady around 250º for the entire time, and it took about 9 hours to get to 195º internal temperature. I’m going to up my timing calculation to 2 hours per pound next time, to be safe.

Sides etc.

Roberto Santibañez’s Truly Mexican is the go-to book for Mexican cooking around here, and provided these delicous recipes

The Smashed Potato Salad with Chorizo, Aioli, and Scallions was a winner.

I also over grilled some zucchini, not a winner.

Dessert

Nectarine and Blackberry Cobbler

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