I Like Big (Pork) Butts, and I Cannot Lie

I have recently hit 10,000 views; a GIANT shout out to all of you for making this milestone a reality! This recipe is a celebration of your support! And what better way to celebrate 10,000 views than with a new culinary challenge? Here’s my take on a classic Mexican dish, tacos, with homemade pork butt, refried beans, and brussel sprout slaw.

Ingredients (Pork Butt):

  • 1.5 pound pork butt
  • 3/4 can Guarana (it’s a Brazilian soda; Sprite is appropriate alternative)
  • 1 chopped small onion
  • 1 teaspoon garlic powder or 3/4 garlic gloves
  • 1 1/2 teaspoon cumin
  • salt and pepper

How to (Pork Butt):

  1. Sear all the sides of pork butt to cultivate a rich flavor.
  2. In a crock pot, put in onions and meat. Add in the soda and spices.
  3. Cook on high for 5 hours then low for 3 (or low for 8, or high for 6)
  4. When the meat shreds easily, and its done.

Ingredients (Refried Beans):

  • 1 can black beans
  • 1 cup “butt stock”
  • 1 bay leaf

How To (Refried beans):

  1. Take about a cup of liquid from the pulled pork.
  2. Pour the liquid into a pan, then add in black beans and bay leaf.
  3. Cook on a low simmer until most of the liquid is gone, then puree this in a blender or food processor.

How To (Brussel Sprouts Slaw):

  1. Shred 3-4 brussel sprouts
  2. Add the juice of 1 lime, some salt and pepper, and a pinch of garlic powder.

NOW, for the tacos!!

  1. Bake the corn tortillas for 10 minutes in the oven until crisp.
  2.  Pile on beans, meat, avocado, slaw, and fresh cilantro.
  3. If you’re looking for a kick, drizzle with hot sauce.

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