I’m pulling (no pun intended) a little bit of a bait & switch today because what I had intended to post next was my blog about fish tacos and how I ate about 20 while on vacation in Southern California, and how much I love them…probably too much.
But the ode to fish tacos will have to wait for now because instead I wanted to share this super delicious and actually simple pulled pork taco recipe from Conor’s family birthday party a couple of weekends ago. Conor did not request this for his menu, his requests were: orange juice, lemonade, water, “green” pizza (pizza topped with shredded zucchini and gruyere, his all time favorite), cupcakes, and a truck cake. I accommodated most of these items—the list of beverages was a challenge but I think he was satisfied— and then for everyone else I made the tacos.
I think that slow-roasted pork shoulder is most definitely something that we should all have in our repertoire (except of course if you don’t eat it for personal/dietary/religious reasons):
It is super simple (barely any prep, just several hours in a low-temp oven).
It can be used in a variety of ways, from Korean bo ssäm to mixed with crushed tomatoes for a ragu or combined with bbq sauce for pulled pork sandwiches.
It is a universal crowd pleaser, particularly for big, casual, dinner parties or lunches.
For the tacos, I served the pork with warm tortillas, coleslaw (I made mine with a combination of shredded purple cabbage and carrots mixed with a dijon apple cider vinaigrette) sliced avocado, and a big spoonful of plain Greek yogurt mixed with sour cream (2/3 yogurt to 1/3 sour cream) lime juice and enough water to thin it a bit. You really don’t need a sauce to put on top in my opinion, the meat has so much flavor and it mingles with the yogurt and dressing from the coleslaw. But I did serve with hot sauce on the side which I also recommend.
Enjoy with a side of lemonade, water, orange juice…or just a nice frosty beer.
Recipe for Pulled Pork Tacos
1 bone-in pork shoulder, also known as pork butt (about 6 lbs)
Make sure the pork is dry all over before you rub it with spices. You can do a simple rub of just kosher salt, ground black pepper, and a tablespoon of light brown sugar and the pork will taste terrific. Just make sure to rub it all over. If you want to jazz up your run then you can also add a 1/2 tsp of one or all of the following: garlic salt, paprika, onion power and celery salt.
Wrap the meat tightly in plastic wrap and place in the fridge to marinade overnight.
The next day preheat your oven to 300 F. Unwrap the roast and place it in a large roasting pan. Place it uncovered in the oven and roast for 6 hours. You can baste periodically with accumulated juices, but I wouldn’t do it too frequently because you want to keep the temperature in the oven consistent.
After 6 hours the pork should be super tender, so that you can easily insert a fork into the meat and the meat is tender and shreds easily. When it’s ready, remove the pork shoulder from the oven and let it rest for at 15 minutes.
Use a couple of forks to pull the meat from the bone in large shreds. Serve with tortillas, avocado, coleslaw, yogurt/sour cream. Enjoy.