Pulled Pork Tacos

It never fails. Every week I ask Patrick what he wants to eat for the week and 80% of the time he asks for Boston Butt. Basically, pulled pork or some version of it.

After using so many other recipes I decided to go it alone this time.

So this is my own version of Southwest Pulled Pork Tacos.

Please forgive my son's half eaten sandwich in the picture.

Take your 3-4 lbs. of Boston Butt and throw it in your dutch oven. Making sure the fat side it up.

Since I am home I always cook in the oven. If you work out of the house, feel free to do the same thing in your Crock-pot and cook it on low all day.

In a separate bowl mix up your spices.

1 1/2 T. kosher salt

2 tsp. pepper

2 tsp. onion granules

2 tsp. garlic granules

1 T. cumin

1 T. oregano

2 T. chili powder

1 tsp. chipotle or cayenne powder - optional

Always taste the spices to make sure you like them. Then add a little of this and that as needed.

- Sprinkle the spices on your meat.

  It doesn't have to be pretty.

- Add a can of chicken broth.

- Cover and toss in the oven at 275 for 5 hours.

I make sure it cooks for the same number of hours as the pounds, plus an hour or two more.

When it's done, you should be able to very easily pull the meat apart.

Go through and take out all of the fat and bone.

Mix it up with all of the juices and serve on corn tortillas with your favorite taco toppings.

Looks mouth watering, huh.

What? You want to know how to make the pico?

That's the next post.

Here's the printable recipe.