Naw, man, best tacos are made with corn flour ... Masa Harina. Just a lot more flavor than wheat. But I like the pulled pork recipe. Will be copied :-D
Agreed, corn tortillas are king for tacos. They're able to not distract from that prime star, the meat. The flour tortilla does in my opinion, at that point roll a burrito. I will also be trying out john's recipe n.n happy cooking
Well again another recipe to try next week I’ve got my home grown chillis so I’m sure they’ll go great with this dish. Will try and send a piccy of the last recipe the green Thai curry I did it was bostin cheers 🍻
Remember when you nearly killed yourself making that incredible 60 hour/ 60 year Ramen? Man...Love to see you sitting more. Take care of that back! Selfishly speaking, that will mean more videos from you LOL. But seriously, it will mean a much better quality of life so that's great, and by far the most important thing. P.S. Made my first 'Mushroom and Chicken Pie a la John Food Busker A.K.A. Quilter' the other night for me and the lady...aw MATE!
Honestly if you want something even easier do this: Pork shoulder/butt Salt Cumin Slice an onion Jar of chipotle chili’s. Dump all of it in the crock pot/pressure cooker/Dutch oven with a few tbsp of water/broth/beer. Cook until pulled apart. I’ve done all of this traditional stuff and smoker stuff and extensive marinades - and this is just as good, and MUCH easier. Takes me 2 minutes to set up.
Don't you play sad food busker, you are a solid chef with incredible love for food. Keep it real as you use to, don't know what happened to you or why, don't care (life happens sometimes) . Love your work, welcome back and thank you. I'm going to make and enjoy this recipe because I can. Just spread the love 😍
Hello, Chef! You did not address this directly in your video, but is it not a good idea to dry brine your pork overnight with a 1% by weight of salt, and then add the marinade a couple of hours before cooking?.
Hi Chef, because you’re cooking it in liquor there is less of a need to do this. If you were doing it in the barbecue then it would be a great idea to do that✌️
Amazing video love the recipe just one question for the recipe do I have to have the chili for the pork or is their an alternative recipe without chili?
Hey john glad you are back at it. Just want to point out that you were making tortillas not tacos. The whole dish is a taco while you add filling to a tortilla to make them. Just like when you guys call things burgers just because they are on a burger bun. If not a ground meat patty then it is just a sandwich.
You should toast the dried chillies in a dry frying pan on a gentle heat before soaking in water. You want it just before they start to smoke. Get more flavour then
Hey John ,I was a subscriber to food busker and when you basically stopped , I unsubscribed. I found you again and subscribed. I want to tell you that Im happy your back and hope that many more subscribe. I hope you update with videos often. Your a entertaining fellow and I think that you should be more successful if you keep on track. Thank you again for all your videos.
Okay - so Question time: 1. Why not do a dry rub and marinate it for 24 hours? 2. You cook the onions and spice before you add it to the pork. Is that because you do not make a marinade and want to intensify flavour? Thanks for all the content.
You have really upped your game Chef! I sense there was some darkness, but it is clear you are smashing it now! Inspiring Chef, please keep them coming! :D.
A man after my own heart! Well done Chef! I do this with pork shoulder all the time. You can introduce any flavor profile you are feeling and make a huge relatively cheap batch of meat and then create all kinds of dishes from it. Pulled pork in rice dishes is fantastic as well and easy to make an all in one meal with veg in it that your family can't dodge.
I get the same soapy flavour! But oddly enough Corriander seed is delicious and I never notice the flavour in most rubs or Indian cooking. The green Corriander leaf A.K.A. Cilantro is totally inedible for me! But it's a staple for many cuisines, so I just always make sure to leave it out. That said, the Ancho Chills are the real star. You HAVE to try those.
