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Barbecue Taco




Source of Recipe


Wendy


List of Ingredients




Barbecue Taco from Wendy


7 Pound Boston Butt
5 Ounces Viper Rub
1 Pint Original Spicy Viper Sauce
Pico De Gallo
Large Soft Flour
Taco
Sour Cream
Pico De Gallo:
8 -10 Roma tomatoes (diced)
1/2-1 red onion (to taste)
1 jalapeno pepper (or more to taste)
1 cloves garlic
juice of one lime
1 tablespoon olive oil
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
Seed and dice tomatoes.

Recipe





Rub the Boston Butt with the 5 ounces of Viper Rub and slow cook at 200 to 220 for 10 to 14 hours until fork tender

Allow to cool and pull apart removing as much fat as possible

Separate the fat from the liquid from the cooked meat.

Pour about half of this liquid back over the meat once you have pulled it to keep it moist.

Put in pan and reheat meat adding Original Viper Sauce to taste.

Heat soft flour taco just until warm.

Add pulled pork

Add Pico De Gallo

Add sour Cream

Fold taco across bottom and then fold from the two sides.

Recipe for Pico De Gallo

Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.
Cover and refrigerate for at least 3 hours. Best if served the next day