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15.220 Pulled Pork Tacos with Hand-Made Tortillas

By katch4246 on 12 August 2024

Cycle 15 - Item 220

12 (Mon) August 2024

Pulled Pork Tacos with Hand-Made Tortillas

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Made pulled pork, for the second time ever.

Attempted it once 11 years ago, wrapped in foil and slow-roasted in the oven (see 4.078 Pulled Pork Baguette Sandwich), part of which was made into a Mexicanish lettuce wrap (see 4.081 Pulled Pork with Salsa in Lettuce Cups).

With the remaining meat from the pork roast a few weeks back (see 15.199 Roast Pork Shoulder with Mashed Potatoes in Mushroom Gravy).

This time, the pork was initially pan-seared, then beer-braised in a dutch oven in the oven. After simmering for 2 hours covered, then 30 minutes uncovered, the meat came out with a crispy charred bark on the outside, juicy and fall-apart tender on the inside.

For further seasoning, I added minced La Costeña Chipotle Peppers in Adobo Sauce and Tapatío Salsa Picante.

The main driver in preparing tacos was to use up leftover bits of tomatoes building up in the fridge, which were minced and mixed into pico de gallo.

The pancakes, originally made for mushu (see 15.219 Mushu Shrimp with Hand-Made Tortillas), work even better as tortillas, given their thickness and chewiness (see most recently 15.209 Seared Cod Tacos with Hand-Made Tortillas).

New toys: taco stands, which make the tacos quicker to prepare, easier to eat, and nicer to photograph.

The tacos were hit and miss. Tortillas, home run. Pork, home run. Pico de gallo, okay. Cheese (gouda), miss. Yogurt (in lieu of sour cream), meh. Nice overall, but not great.

Next time, tortillas and pork but with only the creamy cabbage slaw that I'd made for the fish tacos last time.

(See also GLOBAL FOOD GLOSSARY)