Hey Pat_NoCA, read this article about making Barbacoa...it sounds amazing.

M

marilynfl

Moderator
He started with Chipotle's idea and took it from there.

I love this guy. I used his "extra crunchy chicken wing" method and nailed it.

Then I tried his method of saving fresh cilantro and I'm going on my second week with NO mushy herbs.

I've got a 4 lb pork butt that I'm going to try his method with. I don't think I can call it Barbacoa since I'm not using beef, but honestly, I don't care. If I get even close to the taste profile he's writing, I'll be happy!

http://www.seriouseats.com/2012/04/better-than-chipotles-beef-barbacoa-tacos.html

 
Pati Jinich from "Pati's Mexican Table" did a thing on barbacoa. She mentioned...

...it is the spice/citrus flavor profile and the slow cooking method that produces barbacoa, not the cut of meat.

She mentioned beef, pork, goat and lamb.

You are making pork barbacoa, Ms. Marilyn. Fear not the gods of authenticity for your choice of protein.

Michael

 
I *really* like his food science articles, tips

and recipes as well and had seen the same article after I made the barbacoa.

Let us know how your pork turns out -- I'm sure it will be delicious!

 
Another work potluck...only THIS TIME I'm sticking with the $10 limit.

That's why I'm using a pork shoulder...I found it on sale for $8...which leaves me $2 for anything else I don't have in my pantry. Since I didn't want to commit to a meat until I had made/tasted/approved of it, I just put down "?" beside my name. That way I can show up with a dessert if this turns out terrible.

The theme is BAR-B-QUE and someone has already put down pulled pork and pork ribs. Now I can use a fancier name (if it works out. Testing it this weekend for party next week).

Meat and I have a very tenuous relationship.

 
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