To celebrate Independence Day, we served pulled pork–as tacos.
Here are the recipes, and some notes…
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.
- Fresh Corn Tortillas
- Pico de Gallo go easy on the salt next time
- Classic Guacamole the chili/onion paste method here is great, could up the spice level next time
- Chipotle and Roasted Garlic Salsa
The Smashed Potato Salad with Chorizo, Aioli, and Scallions was a winner.
I also over grilled some zucchini, not a winner.