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Served with Homemade Corn Tortillas.
Word of advice, have the butcher trim the pork shoulder if you can. What. A. Mess. Once in the crockpot it’s a breeze to cook and serve but getting it in there was a major hassle.
I am not a fan of sweet meat in tacos and the apple juice and brown sugar push this a tad further into the sweet column than I personally like. You may be fine with it so take my score with a grain of salt. See what I did there?
The leftovers were better but mainly because I doused them in Craig’s BBQ sauce, imported from De Valls Bluff with tender loving care. Best BBQ in the world and I will argue that point with anyone.
My take on pulled pork is that it really needs to be cooked outside on a grill/smoker. Then only into the crock-pot if one wants to add sauce. I have done the crock-pot cook method and it comes out too soupy for me and any sauce is too thin. I have done the smoke one day, crock pot the next with the McCormick slow cooker BBQ pulled pork seasoning packet where one adds ketchup, brown sugar, and apple cider vinegar and it is fantastic…but only after it has been smoked and the fat has melted out.
I did some pork (4-5 lb blade roast) the other day and was about 6 hrs on the pellet grill at 250, then wrapped in peach butcher paper and into the oven for 4 hrs. Some of the best I’ve done.
I agree that it ends up soupy. I should have mentioned in the original post that the tortilla pretty much disintegrated towards the end of the taco from the juice.