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Tuesday, May 17, 2011

Crispy Pulled Pork Burrito

I needed to restock my pulled pork stash so I injected two nice hunks of pork (shoulders) with an apple juice/brown sugar mixture, let them chill overnight...
then seasoned with some Little Louie's seasoned salt with black pepper.



Into the Memphis Pro at 280F with a bit of hickory for smoke. Used beer and a few wild onions in the drip pans (love the aroma :)).
Smoked until the butts reached an internal temperature of 185F... foiled and let them rest..





They were so tender and juicy...



My pulled pork stash. :)



I just had to try some of it!
I loaded a tortilla with some of the pulled pork, black beans, rice and minced scallions..



Rolled and fried til crisp..



Topped with fresh pico de gallo...



I don't know if I was extra hungry at the time but that was the best burrito I've had in a loooong time. :)

24 comments:

Frugal Canadian Hermit said...

Ahhhh. Why do I live so far away? It's not fair. That sure does look delicious Jeanie.

cowgirl said...

lol Mark you Know I'd mail one to ya!! It might not be edible but I'd do it. :)
Not sure why this burrito tasted so good but it was the best one I've tasted for awhile. I should have made two.
Guess I can still make another one, I have the pulled pork in the freezer.
Hope you are doing well Mark... Your place is looking awesome!!
Thanks :)

Big Dude said...

Nice job on the butts and the meal - I could definitely eat that.

Carol said...

Wow that looks so good, my husband is looking over my shoulder at the picture of the burrito and said he can almost taste it from here in Florida. Your pictures are fantastic.

cowgirl said...

Thank you Larry! I have so many plans for that pork stash. :)

cowgirl said...

haha Thanks Carol! Thank your husband for me too! :)

Rueben said...

Cowgirl, another fantastic cooking job!! Here I am grilling eggplants and then I see this. Now I am really inspired. Gotta go load up my 270 and shoot the first Angus that comes across my path. Yippee!!

Tripple T said...

Hi! Cowgirl the pulled pork looks so good! Just wanted to say thanks for sharing yourself with us. Can't wate to see what you come up with next. I have went back and read all your older blogs and enjoyed every one of them. Thanks again for sharing! Your Frind Mark

cowgirl said...

Haha Rueben!! Thanks! I saw your eggplant post.. haven't had the chance to get over to your blog to post. It looks fantastic! Thanks :)

cowgirl said...

Mark, Thank you so much!! I appreciate your kind comment. Thanks for looking at my blog.. I hope you enjoyed it. I post about things I like to do here.
Thanks Mark. :)

Tango Joe said...

Spectacular looking meal. If I get a start now maybe I can get 'em ready for breakfast!
Thanks for posting these.

cowgirl said...

Thanks Tango Joe! :)
I really liked that burrito.. I might have been hungry from shredding the pulled pork but it tasted sooo good.
Hope you have good luck with yours.
Thanks for stopping by! :)

dudleygrindstaff said...

Everyone has to believe in something:) I believe I would have had a second one!!!

Marc van der Wouw said...

Great looking pulled pork...great way too make your Burrito..

cowgirl said...

lol Thanks Dave! I bet you thought I disappeared.. lol just keeping too busy. Hope all is going well with you!

cowgirl said...

Marc thank you! I love them fried crisp. :)

Canadian Smoker said...

Wow! that looks fantastic, I do lots of beef roasts on my smoker, but I'm going to have to try the pork! I just finished a batch of bacon myself, but this will have to be my next!

Tripple T said...

Cowgirl would it make any difference if I skin my hog instead of scalding when I get ready to cure and cold smoke the bacon? You might have answered this question before.When I get ready to send you some pics of my smokehouse how would I do that? I live on the Tenn. Kentuckey border it's not to hot here yet is their a certin temp. that is to hot for killing a hog? Sorry for so many questions but I've never killed a hog before. I don't want to mess up all the work I've put in raising them. Your Friend Mark.

cowgirl said...

Thank you Canadian Smoker! I bet your smoked beef and bacon are good! I need to smoke more of both soon. :)

cowgirl said...

Hi Mark!
It is ok to skin a hog before smoking. I prefer bacon without the rind when smoking anyway.
Most people butcher in the fall when it's cold out so they can leave the pig hanging in an outbuilding to chill. If you have a way to chill the meat after butchering you can butcher any time of the year.
I have butchered and placed the pork inside of a large plastic lined barrel filled with ice water.
It will chill the meat fast.
I also have a good sized fridge in one of my out buildings to chill the meat after cutting it into smaller pieces that are easy to handle.
The important thing is to chill the meat as soon as you can after butchering (especially in the summer).
Keep a garden hose handy while butchering too.. it helps.

There is a link to contact me on the right side of my blog page.. under my profile picture.
You can send a message to me there.. and I can tell you how to send your smokehouse pictures.

Hope this helps Mark! Thanks again for stopping by my blog. :)

RK said...

Okay that settles it. I've been contemplating smoking a couple boston butts for next week. Thanks for the push Jeanie... ;D

Salmonclubber said...

Hi Jeanie
This looks Awesome I am hungry now darn it :-) hope all is well you take care


Huey

cowgirl said...

:) Richard, glad I could help you out. lol
Good luck with them, hope you are having a nice weekend!
Thanks! :)

cowgirl said...

Hi Huey! It's good to see you! Hope all is going well with you.
Thanks for stopping by. :)