just a bunch of reblogs and personal photographs
I claim all photographs uploaded by me.
Hoooly shit. Shall do these soon!
1 (3.5-pound) pork shoulder roast (mine was bone-in)
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces of beer
32 ounces of barbecue sauce + additional for drizzling
12 small flour or corn tortillas
4-6 ounces freshly grated cheddar cheese
1 batch of crispy onion straws
1 mango, peeled and chopped
1/4 red onion, finely diced
1/2 jalapeño, finely diced
1 bunch of cilantro, chopped
the juice of 1 lime
1/4 teaspoon salt
1/4 teaspoon pepper
Optional but yields the best result: heat a large skillet over medium-high heat and add about 1-2 tablespoons olive oil. Sear the pork on every side (about 2-3 minutes per side) until golden brown before adding to the crockpot.
Add pork to crockpot with onion powder, garlic powder, paprika, salt and pepper. Add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred pork with forks or kitchen tongs and add remaining barbecue sauce. Toss pork to coat and let sit for 10-15 minutes before serving to absorb everything. Remove bone (if bone-in) before serving.
I made the mango salsa about 2 hours before serving and the crispy onion straws about 1 hour before. To assemble tacos, place pork in the center of the tortilla and top with a drizzle of barbecue sauce if desired. Add on cheddar, then onion straws and then a big spoonful of mango salsa. Eat up!
Combine all ingredients in a large bowl and toss well to mix. Can be stored in the fridge for 2-3 days, is best when sits for a few hours so the flavors marry.
- relaxing cold colors palette (via desiretoinspire)
is this actually what you see when you go there…
Chocolate Chip Cake