Pork Tacos with Homemade Tortillas and Lime
So we've made the Tortillas , we've tackled the Best Ever Guacamole ... now it's time to fill 'er up. With the most delicious pulled pork you have ever eaten in your freaking life. I'm sort of a pulle...
So we've made the Tortillas, we've tackled the Best Ever Guacamole... now it's time to fill 'er up. With the most delicious pulled pork you have ever eaten in your freaking life. I'm sort of a pulled pork connoisoir. Though if I'm being honest, some of the best is the Neiman Ranch pulled pork that literally comes out of a bag at whole foods. Totally gross and yet blissfully delicious at the same time. So in a pinch, go with that. Otherwise, if you have the time, this pork is perfection. And served with our fresh tortillas and guacamole...it's like you've died and gone to Mexican food heaven.
Pulled Pork Tacos
|1 tablespoon olive oil||1.5 teaspoon chipotle chili powder|
|1 teaspoon ground cumin||3 teaspoons salt|
|1/2 teaspoon freshly ground black pepper||2 teaspoon brown sugar|
|3-4 lb boneless pork butt, cut into chunks, 3-4"||1 onion, peeled and quartered|
|3-4 cloves garlic, smashed||1/4 cup chicken stock|
|1 tablespoons honey||1/2 cup orange juice|
|1 lime, halved and juiced||2 heaping tablespoons tomato paste|
Preheat your oven to 325.
Combine chili powder, cumin, salt, pepper and brown sugar in a small bowl.
Cut your pork into chunks if you haven't already. Coat with the spice mixture, making sure that each piece is completely covered.
Heat olive oil in a large dutch oven pot over medium/high heat.
Lightly brown your meat, about a minute on each side.
Pour the rest of the ingredients in and bring to a simmer. Let simmer for 10 minutes.
Put your lid on and place in your preheated oven.
Cook for about 1-2 hours, checking it at 1 to see if it's "shreddable." If not, keep on cooking until it is.
Remove the lid for the last 20 minutes. So if the pork is nearly done (shreddable but not completely tender) that's the point to remove the lid. Ours cooked for 1 hour and 20 minutes total.
To really jazz it up, remove the pork from the sauce and shred. Meanwhile, reduce the cooking liquid in your pot for about 20 minutes on medium heat. Toss with your meat.
Serve with homemade tortillas, wedges of lime, cilantro, guacamole and a big scoop of sour cream.