|Pork Shoulder Burritos|
Just a little late with this post, but seeing the recipe for Carne Adovada made me think about something that I made over the holidays. I had some leftover pork roast in the freezer that I had slooooow-roasted. Think pork shoulder in a smoker without smoke. (About 1 1/4 hours a pound at 250F.) No rub, only salt and pepper. Let it cool, pulled it, and stuffed it into baggies for holiday emergencies. Took a bunch (2 pounds?) out and laid it in a deep single layer in a roaster. Mixed about a cup of Datil-do-it wing sauce with a cup of beer and poured it over the pork. Back into a 250F oven, stirring it all up when the top meat dried. Some more beer when the whole pan got dry. Done after about 3-4 hours. Nice thing was that all of that baking drove the vinegar out of the sauce, so was very mild from that standpoint. (Not liking the taste of vinegar can really be a bummer.) The wing sauce made a very pretty red/orange glaze on the meat. Very tender and moist. Wrapped up in a flour tortilla with some raw red onions....
Next time, I will smoke the shoulder first, still no rub or mop. Don't want
to hide the pork taste too much.
Origin: Bruce Baumgart, email@example.com
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