Pulled Pork Tacos
A Rancher’s Recipe

by Karen Ekstrom

I LOVE Pork Ribs.

It’s easy to make and so incredibly versatile. When I make a batch, I make a lot. I  start out serving them as ribs with BBQ sauce. Then, I pull the meat off the bones, shred it and make pork tacos or sliders. After that, I make mash potatoes and gravy, and put pork in the middle of it. I call it Karen’s Slop!  My family loves it!

All this from the same basic pork recipe.  And it’s easy!

Ingredients:

Pork Montreal Steak Seasoning

Ribs (I buy 7 – 9 lb. packages) – Look for lean cuts.  Pork is fatty.  Your ribs will have fat on them, but get the leanest ones you can find.

Shiner Bock Beer – I’m sure any beer would work but my husband likes Shiner Bock and I only use one bottle.

Steak Seasoning – I like Montreal Steak Seasoning. I use it on all my beef and pork. It’s wonderful! I buy it at Sam’s Wholesale Club.

Directions:

Liberally coat your ribs in Montreal Steak Seasoning.

Wrap in plastic wrap and refrigerate for 6 hours.

In a heavy pan, brown the ribs on the stove.

Pour beer into dutch oven.

Place browned ribs into a dutch oven.

Cover and put into the oven. Cook at 325 degrees for 2 hours.

Pork should be so tender it falls of the bone.

Drain and discard liquid. Serve as ribs or shred. Your choice. It’s delicious!

Add tortillas, guacamole, picante sauce and lettuce.

Fix your taco how you like it and enjoy!

Here’s a great guacamole recipe!  Traditional Guacamole Dip

 

 

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.