Author Topic: Sour Smoked Pork Taco's w/Sriracha Butternut Squash & Sweet Potato  (Read 1456 times)

Offline DisplacedCoonass

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This was tonight's dinner.  Made it with a small pork roast as a tester and only gave it an hour smoke.  After that, it was into the oven for a couple hours with orange, lemon and lime juices.  Topped with a hash of butternut squash and sweet potato that was cooked down with sriracha, ketchup, chipotle and cumin.  It will definitely be going into the "keeper" category. 


Offline mikecorn.1

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Sour Smoked Pork Taco's w/Sriracha Butternut Squash & Sweet Potato
« Reply #1 on: February 22, 2012, 05:20:22 PM »
That looks
Pretty good.


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Mike

Offline Tater

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Re: Sour Smoked Pork Taco's w/Sriracha Butternut Squash & Sweet Potato
« Reply #2 on: February 22, 2012, 05:30:57 PM »
Are you a hidden genius? 

Offline SoCalBill

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Re: Sour Smoked Pork Taco's w/Sriracha Butternut Squash & Sweet Potato
« Reply #3 on: February 27, 2012, 05:42:00 PM »
Mind posting a recipe for making the hash? Thanks

Offline DisplacedCoonass

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Re: Sour Smoked Pork Taco's w/Sriracha Butternut Squash & Sweet Potato
« Reply #4 on: February 28, 2012, 03:34:13 AM »
Sriracha Squash and Sweet Potato:

1 small Butternut Squash, peeled, seeded and cubed
1 small Sweet Potato, peeled and cubed
1 tsp cumin seed, toasted and ground
1 tsp chipotle powder (I used home smoked that offered a bit more smoke flavor)
1 Tbls Sriracha
2 Tbls Ketchup

Toss everything into a small pot with a bit of oil over medium-low heat.  Cook 30-45 minutes until sweet potato is soft.

Soured Pork:

1lb Pork Roast
1 Lime, juiced
1 Lemon, juiced
1 Orange, juiced
1-2 Garlic Cloves, peeled and minced
1/2 tsp Mexican Oregano
1/4 tsp Cumin Seed, toasted and ground

Season Pork with salt and pepper.  Smoked @ 250F for 1 hour then removed to oven in a small dish and combined with rest of ingredients.  Allow to cook 2-3 hours in a 400F oven until able to shred.