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Pulled Pork Tacos with Mango Salsa

I had this little Pork Loin in the frezzer that I had intentions to make Sauerkraut but decided I wanted tacos instead. I marinted the pork in apple juice and a little cider vinegar for a day.

I coated it down with some DP Tsunami Spin and put on for about 4 hours at 250 with some cherry chips. I foiled it up and put back on and shut the vents. I wanted to try out my new Yeti cooler and see if the meat will stay warm so I put the loin in and closed her up. Pulled it out after about two hours and still pretty warm .

Mago Salsa:

1 1/2 cups cubed ripe mango 
2 ripe medium tomatoes, chopped 
1/2 cup finely chopped red onion 1/4 cup chopped cilantro 1 jalapeño chile, minced 1 cup drained and rinsed canned black beans 2 tablespoons lime juice 1 to 2 tsp. sugar 1 teaspoon salt 1 teaspoon Rice Vinegar

I also did some of my borracho beans for a side and then some grilled pineapple for desert. I was quiet happy with the whole meal. It made me really miss summer, because I dont like eating at 6PM in the winter.

 

"Hold my beer and watch this S##T!"

LARGE BGE DALLAS TX.

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