Pulled Pork Tacos with Smoked Arbol Salsa
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- čas přidán 18. 07. 2022
- Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a crowd favorite, Pulled Pork Tacos with Smoked Arbol Salsa!
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: (www.atbbq.com/grills-and-smok...)
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Chef Tom is looking like a million bucks! Thank the Good Lord for his health!
Looking forward to many great recipes Chef!!
Bring them on!
I agree 👍
This looks amazing, man when I saw the pulled pork just fall apart like that. Love your stuff chef Tom
6 arbol chiles in about 1.5 cups of salsa is a medium heat?! Chef Tom you mad man
That salsa looks fantastic! Great work chef!
Pork with fruity elements is such a good combination, and man does that salsa look good!
Looking delicious! 🔥🔥🔥
I love this channel so much!!
Thanks for watching!
This looks so incredibly delicious again and the combination of the individual flavors is once again brilliant - great respect for the work of Chef Tom and the team 👍👍👍
Thanks for watching!
Another good one Tom. As always.
Thanks for watching!
This is fantastic really...
Great timing, I planned to smoke 2 pork butts for pulled pork spaghetti and to vacuum seal this weekend but tacos are looking pretty good about now, great job 👍
Top shelf Chef! 👌 nicely done...
Thanks for watching!
Made this a couple of months ago, making it again tonight. Easily the best tacos I've ever had, family and friends agree. Nice work, chef!
Looks great
Thanks for watching!
Bravo!!
It's currently 100F in the UK so time to fire up the grill! great vid as always.
First time?
@@google_must_die According to the rag media over here; It's Armageddon personified!!!
Thank you for smoking something along with the protein! Looks amazing, I’m going to try something similar tomorrow. Have you ever leave the veg on longer to blacken or does it dry out?
Great video
Taco with doble tortilla... In México it is known as: "Con copia" ("With copy").
This looks amazing! I smoked a pork shoulder last New Year's Eve, and it came out tasting more like ham. Not sure what I did wrong. I'll try again some other time.
I did 2 pork butts for the 4th and there was a ton leftover that I vacuum sealed and froze! Gonna defrost some this weekend and definitely going to make that salsa!
This was such a cruel way to start the day; every waking moment in front of my computer just dreaming of and craving smoked arbol salsa coated pulled pork. It's brutal, man.
Another masterpiece 🐷🤤
Thanks for watching!
Love the recipe, the only thing I would recommend, watch out with the tomatillos, if they are overcooked, the salsa tends to be a bit bitter
Could you please make more recipes using the Ooni Karu 16. Thanks
Tasty looking, Chef Tom! I think I could live on that salsa, but everybody else around here would shrivel up and blow away. More for me! Question: sorry if I missed it in a prior video, but what are the advantages of using Duckfat? Please point me toward a video that explains it if it exists. Thank you!
PS: I just read about your allergic reaction and am glad you are recovering well!
If that was a new jar of your seasoning, how much would you have used today? Half?
Chef Tom, could you do the braising step in an aluminum pan, or does it need to be wrapped tightly?
An aluminum pan is a bit more expensive than a few sheets of foil, but Tom's done the foil boat method before for pork: czcams.com/video/5p26VtZwljk/video.html&ab_channel=allthingsbbq
Personally, my friends, neighbors and coworkers really enjoy my pulled pork wrapped while being braised in pineapple juice. I don't think they'll accept any other way now.
Chef Tom should try to cook up some German Krustenbraten.
Is it doing to much you think to take some of the juice and seasoning and inject it?
Thanks to the mexican people
They're missing some molé to dip them in.... Also, if you crisp the pulled pork up a bit in a pan before dressing your tacos, it adds an epic texture boost. JS
I don't understand why you placed the tomatoes and tomatillos on the smoker without these being sliced in half. Will they have any smoke flavor while intact?
Damn, Chef 😳….please consider a knife sharpening tutorial short so we can all trim with a razor like yours. If you’ve already done so, I search for the link. Amazing content as always….Big fanboy North of the 49th 👍🇨🇦
If you own a Shun, which appears to be the knife chef Tom uses, they will sharpen your knives for free, for as long as you own it.
@@darylsbox Also, get some decent stones. There are plenty of youtube tutorials on how to sharpen Japanese knives.
I bet you could make a smoked 9 volt battery taco taste good... I'll take this one though :)
Excellent Tom, absolutely love it. By the way, what happens to the food you cook?
The employees here at ATBBQ get to enjoy it 😊
Is Chef Tom doing ok? I can't tell if it's the lighting, but he looks pale and there are bags under his eyes. Great energy as always...checking in on Chef Tom
Definitely had a night before this vid
Recovering from an allergic reaction.
Man chef Tom you have the best job in the world 🌎 except for the Camera person it’s know way that you don’t share and they get to watch you make all those DELICIOUS DISHES AND AND THEN EAT!!! What a lifestyle 😋😋😋😋👍🏾🙏🏾
Ever try smoking lamb ribs??
czcams.com/video/m9zqHHPUzpc/video.html
I think i just died by CZcams.
mmmmmmmhm
That salsa will burn your face off
Killing me J
Love your videos but they’re always so dark. Hard to see what you’re doing.
Check your screen settings, doesn't seem to be the CZcams video!