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Wife and I like the crunchy stuff too. We made smoked pulled pork tacos last night. We had a happy hour in our culdesac last evening and when we came in, I spotted a little 8 oz vac pac of pulled pork in the freezer. We were having tacos within 20 minutes.I asked my wife and we both agree that it doesn’t need cumin. Seriously its so freakin’ good. I bet you $50 that this recipe is B-O-M-B. Again, they key is crisping it up in a pan.
If you’re in the WA area you’re more than welcome to stop by and have some tackos.
I’m originally from NorCal so you and I definitely know what we’re tacoing about.Wife and I like the crunchy stuff too. We made smoked pulled pork tacos last night. We had a happy hour in our culdesac last evening and when we came in, I spotted a little 8 oz vac pac of pulled pork in the freezer. We were having tacos within 20 minutes.
I'm gonna have to take a raincheck on the tackos. I'm down in southern California. Last time I was up there was on biz for Boeing.
I just did squeezed OJ, meaning I squeezed two oranges. I leave the chipotle peppers in and this time I didn’t use any dried peppers. Salt to tasteJust a few questions. Does the whole orange go in while it’s cooking? Approximately how much salt do you use and are the dried peppers put in and removed at the end or crumbled and kept in the pork? What kind of peppers do you recommend? Thanks.