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Old 07-26-2013, 05:12 PM   #21
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Personally, I don't care for cheddar with pork tacos, or with fish tacos. I just don't think the flavors go together well.

You could make Mexican rice. I add 1/2 cup of salsa to the rice. Comes out great. I find refried beans bland, so I add salsa and lime juice and top with some of the cheese.
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Old 07-26-2013, 05:18 PM   #22
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Personally, I don't care for cheddar with pork tacos, or with fish tacos. I just don't think the flavors go together well.

You could make Mexican rice. I add 1/2 cup of salsa to the rice. Comes out great. I just find refried beans bland, so I add salsa and lime juice and top with some of the cheese.
I am coming to the same conclusion GG. (Plus I wasn't planning to make my own refried beans and I suspect you wouldn't be impressed with the tinned stuff you can buy in UK supermarkets!) Anyway, I didn't buy any.

So we shall see what transpires! My main hope is for succulent, flavourful pulled pork that looks half as lovely as the kind I keep seeing on TV.
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Old 07-26-2013, 05:26 PM   #23
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You will definitely have that! :-)
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Old 07-26-2013, 08:33 PM   #24
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We can get Monterey Jack cheese here in England, I can get it in Tesco and in Costco .

I have done Got Garlics pulled pork a few times now , it's just so good, I add nothing but caramelised onions and the cooking juices which are tasty and spicy.
That sounds lovely GQ
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Old 07-27-2013, 12:40 PM   #25
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Okay, part 1 is complete. Pork cut into two, rubbed liberally, tied up and put into a plastic bag.
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Old 07-27-2013, 01:10 PM   #26
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Okay, part 1 is complete. Pork cut into two, rubbed liberally, tied up and put into a plastic bag.
Looking good!
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Old 07-27-2013, 10:19 PM   #27
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I have GOT to make this! We love pulled pork and I was trying to think of meals that I can make quick and easy while grocery shopping today. I'm starting to think I spend too much (fun) time in the kitchen and all of my other jobs are being ignored. Granted, cooking is more fun that weeding or dusting, but I NEED to do those other jobs.
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Old 07-27-2013, 10:24 PM   #28
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Thanks for the reminder, CG. I have to go pull some pork shoulder out of the freezer. Gotta try this.
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Old 07-28-2013, 07:30 AM   #29
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I have GOT to make this! We love pulled pork and I was trying to think of meals that I can make quick and easy while grocery shopping today. I'm starting to think I spend too much (fun) time in the kitchen and all of my other jobs are being ignored. Granted, cooking is more fun that weeding or dusting, but I NEED to do those other jobs.
Nah, cooking is FAR more important than chores CG!
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Old 07-28-2013, 07:31 AM   #30
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Thanks for the reminder, CG. I have to go pull some pork shoulder out of the freezer. Gotta try this.

It's going to be a Pulled Pork Party!
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Slow Cooker Pulled Pork [B][SIZE=3]Slow Cooker Pulled Pork[/SIZE][/B] [B]Spice Mix (adapted from Cooks Illustrated)[/B] 4 tablespoons smoked paprika 2 tablespoons table salt 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons dark brown sugar, packed 1 tablespoon garlic powder 1 tablespoon ground black pepper 1 tablespoon dried oregano 1 tablespoon granulated sugar 1 tablespoon ground white pepper 1 teaspoon cayenne pepper Combine thoroughly in a small bowl. Any remaining spice mix can be stored for several months in an air-tight container. [B]Pork [/B] 3-4 lb. pork shoulder roast 1 yellow onion 1 cup apple cider vinegar Cut the roast into two pieces, to provide more surface area for the spice mix, then massage the spices all over the pork. I start with about a half cup of the rub and put it in a separate container to avoid contaminating the original container (there will probably be some spice mix left over). Refrigerate the meat in a plastic bag overnight. In the morning, take it out of the fridge to warm up a little. Peel and slice a yellow onion, place it in the bottom of the slow cooker, and put the roast on top. Then pour a cup of apple cider vinegar into the pot, being careful not to wash the rub off the pork. Cook for 8-10 hours, turning once, till fork-tender. Turn off the slow cooker and remove the pork to a large bowl, to cool slightly. Use two forks to remove the fat and pull the pork into shreds. Pour 1/2 cup of the liquid (vinegar plus drippings and any rendered fat) into a cup measure and refrigerate to make the fat congeal on top; remove and discard the fat. The liquid may be used to moisten the pork, if necessary, or to make a sauce. Serving suggestions: Mix pork with your favorite barbecue sauce and serve on burger buns with cole slaw. Or, mix pork with salsa and use to fill tacos, burritos or enchiladas, along with your favorite Mexican toppings. 3 stars 1 reviews
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