{"id":5360,"date":"2019-11-15T07:20:42","date_gmt":"2019-11-15T14:20:42","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=5360"},"modified":"2019-11-15T18:36:41","modified_gmt":"2019-11-16T01:36:41","slug":"barbacoa-pork","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/barbacoa-pork\/","title":{"rendered":"Barbacoa Pork"},"content":{"rendered":"\n
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Slow roasted and marinated Barbacoa Pork Picnic Roast.<\/figcaption><\/figure>\n\n\n\n

The Best Barbacoa Pork<\/h2>\n\n\n\n

Usually, when I hit a grand slam, I’m either running the bases or shoveling food in my face at Denny’s. Which one of those two moments do you think this is? If you guessed Denny’s, you’re half right. Only, this time, I’m stuffing my face with this amazing Barbacoa Pork recipe because it’s a winner.<\/p>\n\n\n\n

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Marinated Pork Picnic Roast for Barbacoa Pork.<\/figcaption><\/figure>\n\n\n\n

Barbacoa Pork Marinade<\/h3>\n\n\n\n

In case you don’t know, Barbacoa is a recipe that was developed years ago in the Caribbean and it’s where the word barbecue derives. It’s usually prepared with beef meat, from the head. Sometimes goat or lamb is substituted for more gaminess and flavor(I think that’s a made up word, “Gaminess?” idk).<\/p>\n\n\n\n

In this recipe, I use a Pork Picnic Roast(shoulder), and I used the Barbacoa Beef recipe<\/a> that I filmed and posted a couple of years ago and transposed it for pork by adding Cilantro and Orange juice to the ingredients. That might sound crazy but it works, good I might add. And, Carnitas has Orange juice in it so, don’t even sweat it. Anyway, I only compare the two because of the mad similarities; they’re both pork recipes, with similar ingredients, cooked for long hours at a time and they both make excellent tacos.<\/p>\n\n\n\n

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My favorite taco condiments, onion, cilantro and lime.<\/figcaption><\/figure>\n\n\n\n

Barbacoa Pork Tacos<\/h4>\n\n\n\n

In my opinion, the best tacos are fried tacos and this Barbacoa Pork recipe is no exception. I do occasionally double stack corn tortilla’s and eat my tacos soft but, nothing beats a little hot oil and some salt, to crisp up and flavor a boring tortilla. Then, I just keep it real with some simple condiments; onion, cilantro and lime. No need for salsa because the fresh flavor and spice is already in each bite. If you want to check out my Pico De Gallo <\/a>recipe, however, I’m not going to stop you.<\/p>\n\n\n\n

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