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Slow-Cooked Pulled Pork Tacos

 

The best cut to use for this is shoulder roasts.  A good braise is done long, slow, and in a flavorful liquid. If you have the time and don't mind turning the oven on this time of year, a long oven cooking works great. You can also do this on the stove top, or easiest of all – in the crock pot. The below recipe will work with whatever quantities you have on hand.

Ingredients
Pork shoulder roast
~2 onions, coarsely chopped
A few tomatoes, chopped (or jar of good salsa)
Good glug of apple cider vinegar (~ ¼ cup)
Liquid to cover – chicken stock, beer, or water
salt and pepper
honey to taste
fresh lime
cilantro
green onions

If you are in a hurry, simply combine everything and cook, covered, at a slowww simmer for minimum of 3 hours.  If you are more of a patient and exacting cook, first brown the onions, then deglaze the pan with apple cider vinegar.  The liquid should just cover the meat.
When it is done, the meat should fall apart when poked with a fork. Season to taste with salt, pepper, and honey if desired.

For tacos, squeeze some fresh lime juice over the shredded pork, and serve in warmed corn tortillas with chopped green onions and cilantro. Enjoy!