Wednesday, March 6, 2013

Smoked Pork Tacos


Shhh...Don't Tell!


Hello fellow foodies, I know I sent a shock through your system with that Gouda Veggie Melt yesterday. Hey, I had to make baby girl happy, and so I did, and it was good.


But today, is all about meat loving, veggie hiding, Big Goo. OK, not to be talking behind Big Goo's back, but (what I really mean to say) is Big Goo needs to eat a little less meat. Yep, I said it, and I am sticking too it!


Big Goo needs to take a little bit of advice from baby girl, and cut back on some of his pork loving consumption. Is it going to happen, probably not, does Big Goo still have to eat, maybe so.


I told Big Goo we have to show unity and support for Baby Girls decision to go "almost vegan" and that means, eating meat, behind her back!


And so we did! Shhh...Don't Tell!

Smoked Pork Tacos

Prep Time: 10 minutes
Cook Time: 10 minutes + Smoking Time
Total Time: 20 minutes
Servings: 4

Ingredients:

1/2 lb smoked pork meat(recipe below)
8 taco shells
2 avocados
2 tomatoes, diced
olive oil
lettuce
cheese

Directions:

In a medium skillet heat up a small amount of olive oil, add pulled pork and saute for about 5 minutes. Heat taco shells in the microwave for about thirty seconds are slightly fry for about 1 minute on each side and drain well. Assemble tacos with a many toppings as you like and enjoy.

For Smoked Pork

1 8-10 lb Boston butt roast
2 tbsp. creole seasonings
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. chili powder
2 tbsp. black pepper
2 tbsp. paprika
1 tbsp. mustard powder
1/2 c. brown sugar

Directions:

Mix all seasonings together. Rinse roast and pat dry, sprinkle half the seasonings on the roast. Marinate overnight if possible. Smoke roast at 220 degrees for 8 hours. Allow to cook and shred.


4 comments:

  1. My hubby just went back to eating meat and all is right in my menu planning again :-)

    ReplyDelete
  2. Hey Creole Contessa, I'm over from Google+. This looks delicious I think I'll give it a go at the weekend. Thanks for sharing!

    ReplyDelete
    Replies
    1. Thank you Hana and thanks for stopping by.

      Delete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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