July 1st, 2012

Pulled-pork tacos


More tacos! No story to go with this one: I made these quite a while ago, finally got round to loading the photo from my camera. I think I rubbed the pork belly with salt, cinnamon and paprika and slow-roasted it (160ÂșC) for around 3 hours: the rest of the ingredients were fresh. I’ve discovered ‘Mission’ brand white-corn tacos seem to be the best (from Australian supermarkets anyway).

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