Easy to customize, and easier to consume.
We used our pasture-raised pork to create a simple taco recipe that is full of flavor, and easy to adjust to your tastes. While this dish does cook low and slow for many hours, your part of the cooking won't take more than 30 minutes. Sit back and enjoy the delicious scent of slow cooking pork.
Pulled Pork Tacos
1 14.5 oz can diced tomatoes
5 cloves garlic, crushed
1 whole White Onion, diced
1 Cup Peppers of your choice, chopped. For mild tacos use bell peppers or sweet pepper but for spicier use jalapenos or a mix of whatever fresh peppers your market has available.
3 Bay leaves
1Tablesppon Dried Oregano
1 teaspoon Cumin
1/4 Cup Red Wine
2 Cup Pork Stock, Chicken Stock, or Water
Fresh Cilantro, chopped
White Onion, diced
Preheat oven to 325 degrees. Pat pork butt dry and season liberally with salt and pepper.
Heat dutch over over high heat. Sear the pork on all sides until dark brown, starting fat side down.
Remove the shoulder and add garlic, onion and peppers. Cook until tender, 2-3 minutes.
Carefully place the shoulder back in the dutch oven (or crock pot) along with the remaining ingredients.
Cover, place in the oven and cook until fork tender, about 3 hours.
Remove from the oven then pull the meat apart, mixing in the cooking liquid. Serve on tortillas and top with raw onion and fresh cilantro. Serve lime and hot sauce on the side.