Entrée: Mexico – Tacos de Cerdo Desmenuzado (Pulled Pork Tacos)

Serving Size: 16

Approximate Time

Prep 30 min

Cook 4 hrs

Additional 30 min

Total 5 hrs

Ingredients

4 to 5 lb (1.8 to 2.3 kg) boneless pork shoulder (Boston butt), trimmed of excess hard fat
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
1 tbsp chili powder
2 tsp smoked paprika
2 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tbsp light brown sugar
1 / 2 tsp ground coriander (optional)
1 large yellow onion, sliced
6 garlic cloves, smashed
1 to 2 chipotles in adobo, chopped, plus 1 tbsp adobo sauce
1 cup (240 ml) orange juice (or 3 / 4 cup (180 ml) orange juice plus 1 / 4 cup (60 ml) pineapple juice)
1 / 4 cup (60 ml) apple cider vinegar
2 tbsp (30 ml) lime juice, plus lime wedges for serving
2 bay leaves
16 to 20 small corn tortillas
1 / 2 cup (15 g) chopped fresh cilantro
1 small white onion, finely diced
1 cup (120 g) crumbled cotija or queso fresco
1 avocado, sliced (optional)
4 radishes, thinly sliced (optional)
1 jalapeno or serrano, thinly sliced (optional)
Salsa roja or salsa verde, for serving
Lime wedges, for serving
Quick pickled red onions (optional):
1 medium red onion, thinly sliced
1 / 2 cup (120 ml) apple cider vinegar
1 / 2 cup (120 ml) water
1 tbsp sugar
1 tsp kosher salt

Instructions

Make the spice rub: In a small bowl, combine the salt, pepper, chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder, brown sugar, and ground coriander.
Season the pork: Pat the pork shoulder dry. Rub the spice mixture all over, pressing to adhere. Place the pork in a slow cooker or in a Dutch oven.
Add aromatics and liquids: Scatter the sliced onion and smashed garlic around the pork. Add the chopped chipotle, adobo sauce, orange juice, apple cider vinegar, lime juice, and bay leaves.
Cook until fall-apart tender: Slow cooker on LOW for 8 to 10 hours (or HIGH for 4 to 5 hours); or oven method, cover the Dutch oven and cook at 300 F for 3 to 4 hours, until the pork is very tender and shreds easily with two forks.
Optional quick-pickled onions: In a jar or bowl, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon kosher salt. Stir to dissolve, then add the sliced red onion. Let sit at least 30 minutes (or refrigerate up to 2 weeks).
Shred and sauce: Transfer the pork to a board and discard the bay leaves. Skim excess fat from the cooking liquid, then simmer the liquid in a saucepan over medium-high heat until reduced by about half. Shred the pork with two forks, then return it to the reduced sauce and toss to coat. Adjust seasoning with salt and more lime juice as needed.
Warm the tortillas: Heat a dry skillet or griddle over medium-high and warm tortillas 30 to 60 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.
Assemble the tacos: Fill each tortilla with sauced pulled pork. Top with chopped cilantro, diced white onion, crumbled cotija, avocado, radishes, and sliced chiles as desired. Add pickled red onions and spoon on salsa. Finish with a squeeze of lime.
Serve: Makes about 16 to 20 tacos. Leftover pork keeps 4 days refrigerated or up to 3 months frozen; reheat gently or crisp in a skillet.