Pulled Pork Tacos (Austin experiment numbero uno)

Submitted by leigh heave on 2009-12-16 15:53:10

Entree

Omnivore

 

For pork:
1 3-4 lb pork shoulder, cut into one-inch cubes
3-4 tbl Mexican spice rub (see below)
2 tbl pork lard
1 white onion
1 head garlic
1 can chipotle peppers in adobo sauce
2 oranges

For tomatillo sauce:
1 lb tomatillos, halved
2 jalapenos
1 white onion
3 garlic cloves
handful of cilantro
1 tsp sale

For finish:
20 corn tortillas
1 slab queso fresco
chopped onion
chopped cilantro
lime wedges

Mexican spice rub:
1 tb Chili powder
1 ts Cayenne pepper
1 1/2 ts Cumin
1 tb Oregano leaves
1 1/2 ts Onion powder
1/2 ts Coriander
1 ts Crushed red pepper flakes
1 tb Garlic powder
1 tb Black pepper
Pound everything together in a mortar or in a spice grinder.

1. Alrighty, first get out your crock pot. Don’t have one? Go buy one. Don’t want to? Ok, get out your dutch oven and adjust this recipe to oven cooking at 250 degrees for 4-5 hours.

For us crock potters–roughly chop the onion and garlic and put in bottom of the crock pot. Toss the pork shoulder pieces in the mexican spice rub and cover completely. Put the pieces in the crock pot. Put the pork lard in the bottom of the crock pot. Turn on to low and cook for 5-6 hours.

2. Meanwhile, make the tomatillo sauce. Start by roasting the tomatillos under the broiler for about 10 minutes, turning them over after 5 minutes until they are charred on all sides. Put into a blender with the onion, garlic, salt, jalapenos and cilantro and blend well. Add water is it’s too thick.

3. When the pork is done, put in a big skillet with some of the juice from the crockpot. Add most of the tomatillo sauce and cook low enough to blend the flavors. Then add the chipotle peppers and the juice of 2 oranges. Add more juice from crock pot if sauce is too thick.

4. Warm the tortillas in a 200 degree oven wrapped in a kitchen towel. Spoon the pork filling into a tortilla, top with some tomatillo sauce, sprinkle with finely chopped onion and cilantro and crumbled queso fresco and a squeeze of lime. Make sure you have a mexican beer nearby. Enjoy.

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