Pulled Pork Burritos

Smoked Signals · February 2006

I used taco seasoning and a little h20 with left over pulled pork for a very tasty burrito last night. I highly recommend it if you are in need of a new pulled pork taste/use.[p]Sorry no pictures .. they were both gone too quickly.[p]

Dos Huevos · February 2006

Smoked Signals,[p]We did nachos with pulled brisket and they were to die for. I made a couple of soft tacos too, and they ruled. I was immediately mad that I hadn't brought any of my fresh pulled pork over to try some pulled pork tacos.[p](Man, does that last sentence sound dirty...)

Squeeze · February 2006

Smoked Signals,
I wonder how it would taste to rub a pork butt with taco seasoning and go that route??? Could make some really tasty tacos, buritos, nachos, etc....

Dos Huevos · February 2006

Squeeze,[p]I'm guessing it would be pretty danged awesome. [p]

Smoked Signals · February 2006

Squeeze,
Do I hear Dizzy Pig Taco Dust coming???? I call right's on the first sample of that stuff. [p]I might have to try that experiment with a small inexpensive butt.[p]Doug

BabyBoomBBQ · February 2006

Squeeze,[p]I study a lot of Mexican and Southwest food and plan to do a butt like that. Here’s my current plan in case anyone wants to help me think this through:[p]Make a seasoning paste with dried peppers, dry roasted garlic, stock, Mexican oregano, cumin and/or clove. Next, use the paste to create a strongly flavored brine or injection. Brine the butt for 24 hours or inject and apply paste then marinate for 24 hours or so. [p]Cook L/S like a regular butt. I’m vacillating on the best wood to try. Since it’s a Southwest/Mexican flavor we are looking for, I’m thinking Mesquite. A couple of Mexicans I know have mentioned Pinion wood, but that’s like pine and the threat of resin taste makes me want to skip it. [p]I’m supposed to make a batch of Spicy Ancho Seasoning paste this week. So, I may see if I can get a 3 to 4 pound butt to test this on. Hum, maybe a version of Pulled Beef seasoned like this would hit the spot. In fact, I think I’ll get a chuck at the same time to try both.

Unknown · February 2006

BabyBoomBBQ ,
Why not just use a good beer to inject or brine, be sure to buy several to test also, and save the other ideas for the rub or paste, chipole peppers make a nice flavor, as mentioned earlier a good prepackaged taco seasoning might help.

thirdeye · February 2006

<p />BabyBoomBBQ ,[p]I use PP for my tamale filling and have tried both dry Mexican seasonings & chili pastes on the butts. They do add to the flavor but by the time I add the other seasonings during the cookdown and do either a broth reduction or add a mole sauce I can't tell the difference between cooking it with just salt & pepper. The injection sounds interesting, let us know what you try and how it works out.[p]I do use mesquite lump, but not mesquite chunks. What really adds to the overall smoke flavor is returning pans of shreaded pork to the cooker for a little while before mixing in seasonings and liquids.[p]~thirdeye~

Unknown · February 2006

For those of you wanting a Mexican slant to L&S pork, check out a recipe for Cochinita Pibil from southern Mexico. I did one once and it was reallly great.

Pulled Pork Burritos

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