Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw. Now, pulled pork tacos aren't anything new. So, here I am with my spin on them – chipotle bbq sauce and a sour cream based slaw flavored with cilantro and When you look at the recipe for these pulled pork tacos you may want to go running away, but trust me, they aren't difficult! It just looks like a lot.

Slow Cooker Pulled Pork Street Tacos & Chipotle Lime Sauce How to Make Pulled Pork NO JOKE. These are THE best street tacos I have EVER HAD! You can have Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw using 27 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw

1. You need of Marinade——–.
2. You need 2 tbsp of honey.
3. You need 1 tsp of balsamic vinegar.
4. Prepare 2 tbsp of vegetable oil.
5. It’s of Spice rub——–.
6. It’s of Cracked black pepper.
7. You need of Garlic powder.
8. You need of Garlic salt.
9. It’s of Dried basil/oregano mix.
10. You need of Seasoned salt.
11. You need of Cooking base———.
12. You need 1 c. of Water.
13. Prepare 1 c. of Lime juice.
14. It’s 6 oz. of beer.
15. You need 1/4 of large purple onion (sliced, in rings).
16. It’s 1 of raw lime, wedged.
17. It’s 1 can of chipotles in adobo sauce.
18. It’s of Main————.
19. It’s 5 lb of sirloin pork roast.
20. It’s 1 bag of storebought slaw.
21. It’s of Sour cream.
22. It’s of Lime juice.
23. You need of Raw lime.
24. Prepare 3/4 of purple onion.
25. Prepare 1 packet of Baja citrus powder marinade.
26. Prepare of Fresh, chopped Cilantro.
27. You need of Flour tortillas.

Chipotle lime crema is a simple recipe – five ingredients and five minutes to complete. But don't let the simplicity fool you. The chipotle pepper and adobo sauce behind this sauce brings a delicious smoky fieriness to the crema, that – paired with the fresh flavor of lime – makes it a perfect topping for tacos. Imagine juicy and tender, I mean melting in your mouth tender, pork wrapped in a soft corn tortilla.

Chipotle Lime Pulled Pork Tacos w/ Citrus Crema Slaw step by step

1. First off, to make the ingredients simple, I listed them in the different phases. I used 1 entire large purple onion (it's listed as 1/4 and 3/4 in ingredients) and for the lime juice I used 2 of those fake plastic limes filled with juice and 2 raw limes. The spice rub is preference really.. Go easy on the salts and heavy on the basil/oregano. Ok. Let's get started….
2. First, put all the 'cooking base' ingredients in the slow cooker on high. It'll warm as we prep the meat. Mix the 'marinade' in a bowl and microwave it about 20 seconds so the honey will mix with the oil and balsamic. Make your spice rub. You'll need about 3/4 cups at least..
3. NOW! Time to work our meat a little (giggity) so get the pork roast on a solid cutting board (never cut raw meat on wood) use a plate if you don't have one. I say 5 lbs of pork roast. For me that came in 2, 2 1/2 lb roasts. They're going to have a thick layer of fat completely covering one side. Trim all that off and discard. This is going to test your butchering skills. If your good you should be able to cut the whole flap of fat off in one sheet without cutting off any meat with it. Cut both roasts in half so you have 4 smaller versions. (Just makes them easier to work with).
4. Preheat a large nonstick pan. Coat your roast pieces in the 'marinade'. Apply the 'spice rub' liberally to one side, put the spiced side down in the pan and cover the top side with the rub. We're searing the meat. This will 1) give it a nice smokey hint since we're going to cook it in the slow cooker and 2) seal in the flavors a bit better and give the meat some structure (when it's done it'll be falling apart it's so tender) Cook all chunks of meat 5 minutes on both sides. See pic for example of a good sear..
5. Drop the 4 pieces of seared meat into the slow cooker where your 'cooking base' should be nice and warm. Turn the cooker down to low. That's going to cook for 5 hours (give or take. My slow cooker is brand new so it works really well. My low is almost high it seems) Now we'll make the slaw so it can sit in the fridge for a few hours..
6. Empty the bag of slaw into a Tupperware container. Add the 3/4 chopped purple onion. Sprinkle about half the packet of Baja citrus powder on. Cover and shake. In a separate container mix about a cup of sour cream and half of one of the lime juices together. Whisk well with a fork. Add to the slaw and blend well with the fork. Taste it. Add more of whatever you feel it might need… Maybe nothing. Maybe it's perfect. I needed to add more of the Baja citrus powder and a touch more sour cream. Depends on your taste. Cover and put it in da fridge. Break time for a few hours..
7. After 5 hours the pork should be falling apart as you lift it out of the cooker with tongs and shake it dry a bit. Remove the meat to a separate plate. Use a slotted spoon to get all the solid bits out of the 'cooking base'. Pick out as many purple onion pieces as you can and add to the meat. Reserve about 2 cups of the cooking base and discard the rest along with the solid bits. Shred the pork. You should be able to just use 2 forks. Your not cutting it, just 'pulling' it apart. Hence 'pulled pork'…. Eureka!!.
8. Put the now pulled pork back into slow cooker along with the 2 cups of reserved base and squeeze the raw lime onto the pork. Also now we're going to add our fresh chopped cilantro. Again, the amount depends on your taste. I LOOOOVE cilantro so I did like a cups worth. Let cook for hour or hour and 1/2, still on low, mixing occasionally..
9. Now it's done! Put into a warm flour tortilla (you can also use a bun. Hell, put it on crackers and it'll be delicious!) and top with the citrus crema slaw and you've got yourself a mouth party!!.

This sauce is very adaptable to many recipes. It is a fantastic sauce for tacos and fajitas. It is great with all drilled meats, fish and vegetables. We also love pulled pork, so I added smokey pulled pork and it made my nacho life complete. Make a little chipotle lime créma and this is perfect for Prepare créma by mixing sour cream with chipotle powder, salt, lime zest and juice.

Texas toast brisket sandwich. Here are the ten absolute best brisket sandwiches in the Lone Star State. Everyone knows that barbecue is some of our favorite fare here in Texas. Brisket sandwiches are particularly great because the bread provides a perfect vehicle to get all of that saucy, meaty goodness into our mouths.

Brisket sandwiches are more of a concept than a prescriptive recipe. With no requirements on At the Salt Lick, brisket sandwiches are "as big as Texas" and are available on the menu or you can Sliced or chopped, the staff at Cousin's piles it on Texas toast and tops the sandwich with a choice. High life Texas toast brisket and sausage sandwich combo. You can have Texas toast brisket sandwich using 4 ingredients and 4 steps. Here is how you cook it.

Ingredients of Texas toast brisket sandwich

1. It’s of Leftover pot roast or brisket.
2. Prepare of Barbecue sauce.
3. Prepare of Coleslaw.
4. It’s 2 slices of Texas toast.

A guest post by my Steve! Jambo's BBQ Shack, Rendon – The Jambo Texan Components: Texas toast, sliced brisket, chopped brisket, bologna slice, pulled pork, split sausage link, and pork ribs. This behemoth would get a higher spot on the list if you could actually eat it as a sandwich. TEXAS BRISKET They make their toast thicker in Texas.

Texas toast brisket sandwich instructions

1. Slice leftover meat drizzle bbq sauce on top and heat in microwave.
2. In a toaster oven place Texas toast for 2 min at 350.
3. Remove toast and place brisket on top. Add 2 spoons of coleslaw and enjoy. You can eat it with baked beans,corn.
4. .

Then they add crispy onion strings, pickles, and BBQ sauce for the perfect Brisket sandwich. Stacked Sandwich with Ribs, Sliced Brisket, Sausage & Smoked Bacon. Our Ham Platter is served with Texas Toast, and your choice of two sides or a loaded potato. All Sandwiches Served With Your Choice of Melted Cheese. Served on Texas Toast with Fries and Pickle.

Recovery Soup.

You can cook Recovery Soup using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Recovery Soup

1. Prepare 1 lb of Ground Sirloin.
2. You need 1 of medium Yellow Onion.
3. Prepare 2 1/2 cup of Low Sodium Beef Broth.
4. You need 1 1/2 tbsp of Italian Seasoning.
5. You need 1/4 tbsp of Onion Powder.
6. Prepare 1 pinch of Garlic Powder.
7. You need 1 pinch of Garlic Salt.
8. It’s 1 tbls of Full of Minced Garlic.
9. You need 1 pinch of Salt.
10. Prepare 1 pinch of Pepper.
11. It’s 1/2 cup of Elbow Macaroni.
12. It’s 1 can (16 oz.) of Stewed Tomatoes.
13. You need 1 can (16 oz.) of Dark Red Kidney Beans.
14. You need 1 pinch of Parmasagn Cheese.

Recovery Soup step by step

1. Brown Ground Sirloin and Drain Grease.
2. Dice Yellow Onion, & add to Ground Sirloin.
3. Add Low Sodium Beef Broth.
4. Add Italian Seasoning, Onion Powder, Garlic Powder, Garlic Salt, Fresh Minced Garlic and Salt & Pepper.
5. Add Elbow Macaroni, Stir, Cover & bring to Boil.
6. Reduce Heat, add Stewed Tomatoes, lightly drain & add Kidney Beans.
7. Stir, cover for 8min's & serve into bowl.
8. Add Salt, Pepper & Parmasagn Cheese on top.

Crock-Pot Beef Pot Roast.

You can have Crock-Pot Beef Pot Roast using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Crock-Pot Beef Pot Roast

1. You need 2-3 lbs of Boneless Blade Roast or Chuck Roast (Trimmed).
2. Prepare 2 of Medium Onions Quartered or Coarsely Chopped.
3. You need 6 Cloves of Garlic Minced.
4. Prepare 5 Sprigs of Thyme.
5. It’s 2 lb of Yukon Gold Potatoes Peeled & Diced 1-2" Cubes.
6. Prepare 4 of Large Carrots or One Bag Baby Carrots Cut into 1" Pieces.
7. Prepare 32 oz of Carton Beef Broth (use less if you like less gravy).
8. You need 2 Tbs of Dijon Mustard.
9. You need 1 Tbs of Brown Sugar or Coconut Sugar.
10. Prepare 2 Tbs of Organic All Purpose Flour.
11. Prepare 4-6 of Beef Bouillon Cubes or 4-6 tsp Bouillon Powder.
12. It’s 1 Cup of Red Wine.
13. Prepare 1 of Bay Leaf.
14. Prepare 2 Tbs of Olive Oil.
15. Prepare of Salt.
16. You need of Pepper.
17. It’s of Garlic Powder.

Crock-Pot Beef Pot Roast step by step

1. Season all sides of Beef Roast with Salt, Pepper, and Garlic Powder. Season to your taste..
2. Heat Olive Oil in skillet over Medium to Medium High heat. Brown all sides of roast. Place Roast in a large Crock-Pot..
3. On top of Roast, layer in Onions, Garlic, Potatoes, Thyme, Carrots, Bouillon Cubes, and Bay Leaf. Pour in Red Wine. Add some Salt and Pepper. Remember, the Bouillon adds a lot of Sodium, so you won't need as much Salt..
4. In a separate cup or bowl, pour in around a cup of the Beef Broth. Add in Flour, Dijon, and Brown Sugar. Whisk until mixed. Pour into Crock-Pot along with the rest of the Broth..
5. Cook on low for 8-10 hours or until the vegetables are soft and the gravy has thickened. The longer it cooks, the better. Taste for seasoning, and add more if needed. Remove Bay Leaf and Thyme Stems, before serving..