Thread: Smoked Pulled Pork & Tomato Tacos

As much as we All Love TACOS this keeps up Slab is going to make a Sub-Forum just for them.

I process my shoulders for 3 days curing in the blast chiller before Pecan only smoking them for 6-8 hours in my homemade Hot Fire Smoker, time depending on how the Pecan wants to burn. My smoker is so old 25+ years I have to periodically scrape the seasoning down inside. The salts have eaten small rust holes in the bottom of the smoking cabinet making it cook more evenly. Anyway after cooling we pull then chop the pork before vacuum packing 2 cups to the boiling bag. This batch the pink salt went wild so a batch came out salty. Today I boiled the meat in a little spring water along with 2 homegrown tomatoes to extract some of the salt. This made a wonderful gravy too.

We had to make a trip to Walmart this morning and in the Taco Shell isle I found these Taco Bell Hot Taco Shells, Try'em you'll Like'em!



Here are a few Construction Photos!



Now I like Sour Cream on any Taco so all mine got a squeeze of that. This Pork was shouting for Sharp Cheddar Cheese. After the Lettuce & Tomato my first three received a good line of the Taco Bell Creamy Chipotle, the last two was treated to the Taco Bell Creamy Spicy Ranchero. Life is good! To my brother Jack, Bud we can't buy these East of Beaumont anywhere!

Persimmon...yum. My grandmother use to make the best persimmon pudding. And jams, all those wonderful fruit jams.