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Pulled Pork Taco Recipe

Name: Barrio Tacos Lakewoods PULLED PORK TACO Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.5 lbs pork shoulder (boneless); 2 tsp kosher salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 each yellow onion; 1 cup chicken or pork broth; 1 tbs olive oil; 10 oz tomatillos, husked and rinsed; 1 each jalapeño (seeded for less heat); 0.5 cup cilantro leaves, packed; 0.25 each white onion (small), quartered; 2 each garlic cloves; 2 tbs lime juice; 1 tbs olive oil; 1 tsp salt; 1 cup fresh pineapple, small dice; 0.25 cup red bell pepper, small dice; 0.25 cup red onion, minced; 0.5 each jalapeño, seeded and minced; 2 tbsp cilantro, chopped; 1 tbs lime juice; 0.5 tsp salt; 3 cups green cabbage, thinly shredded; 2 each green onion, thinly sliced; 2 tbsp cilantro, chopped; 1 tbs lime juice; 1 tbs olive oil; 0.5 tsp salt

Inspired by Barrio Tacos Lakewood

Time4h

Serves6

verde slaw, pineapple salsa, verde sauce

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Ingredients

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Pulled Pork

2 1/2 lbs pork shoulder (boneless)

2 tsp kosher salt

1 tsp black pepper

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 each yellow onion

1 cup chicken or pork broth

1 tbs olive oil

Verde Sauce

10 oz tomatillos, husked and rinsed

1 each jalapeño (seeded for less heat)

1/2 cup cilantro leaves, packed

1/4 each white onion (small), quartered

2 each Garlic cloves

2 tbs ReaLime juice

1 tbs olive oil

1 tsp Celtic sea salt

Pineapple Salsa

1 cup fresh pineapple, small dice

1/4 cup red bell pepper, small dice

1/4 cup red onion, minced

1/2 each jalapeño, seeded and minced

2 tbsp cilantro, chopped

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

Verde Slaw

3 cups green cabbage, thinly shredded

2 each green onion, thinly sliced

2 tbsp cilantro, chopped

1 tbs ReaLime juice

1 tbs olive oil

1/2 tsp Celtic sea salt

2 tbs verdi sauce (from Verde Sauce)

Assembly & Garnish

12 each small corn or flour tortillas

4 each Lime wedges

2 tbsp Fresh cilantro leaves

1 tsp hot sauce (optional)

Method

Pulled Pork

Season and Sear

Pat the pork shoulder dry. Rub the pork all over with kosher salt, black pepper, ground cumin, smoked paprika and garlic powder. Heat 1 tablespoon olive oil in a Dutch oven or heavy ovenproof pot over medium-high heat. Sear the pork on all sides until a deep brown crust forms, about 3–4 minutes per side.

Braise

Remove excess fat if necessary and add the quartered yellow onion to the pot. Pour in 1 cup chicken or pork broth, scraping any browned bits from the bottom. Bring to a simmer, cover with a lid, and transfer to a 300°F (150°C) oven. Cook until the pork is fork-tender and easily pulls apart, about 3 to 3.5 hours.

Shred

Remove the pork from the oven and transfer to a cutting board. Reserve 1/2 cup of braising liquid. Using two forks, shred the pork into bite-sized strands. Mix in some reserved braising liquid to keep the meat moist and adjust seasoning with salt and pepper to taste. Keep warm until assembly.

Verde Sauce

Char the tomatillos and jalapeño: place tomatillos and jalapeño on a hot cast-iron skillet or under a broiler. Cook, turning occasionally, until blistered and blackened in spots, about 6–8 minutes.

Blend: Transfer charred tomatillos and jalapeño to a blender. Add cilantro, quartered onion, garlic cloves, lime juice, 1 tablespoon olive oil and 1 teaspoon salt. Blend until smooth. Taste and adjust salt or lime as needed. Strain if a smoother texture is desired. Reserve at least 1/4 cup for slaw and remaining sauce for serving.

Pineapple Salsa

Combine: In a medium bowl, mix the diced pineapple, red bell pepper, minced red onion, minced jalapeño, chopped cilantro and 1 tablespoon lime juice. Season with 1/2 teaspoon salt. Let rest for at least 10 minutes to allow flavors to meld. Taste and adjust seasoning.

Verde Slaw

Toss slaw: In a bowl combine shredded green cabbage, sliced green onion and chopped cilantro. Add 1 tablespoon lime juice, 1 tablespoon olive oil, 1/2 teaspoon salt and 2 tablespoons of the prepared verde sauce (reserved). Toss thoroughly until evenly coated. Refrigerate until ready to assemble; slaw will soften slightly and pick up flavor after 15–20 minutes.

Assembly & Serve

Warm tortillas: Warm the tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in a damp paper towel and microwave for 30 seconds until warm and pliable.

Build tacos: Place 2–3 tablespoons pulled pork on each tortilla. Top with a small handful of verde slaw, 1–2 tablespoons pineapple salsa, and drizzle with additional verde sauce to taste. Garnish with fresh cilantro leaves and a lime wedge. Add hot sauce if desired.

Serve: Serve immediately while pork is warm and tortillas are pliable. Leftover components can be stored separately in the refrigerator for up to 3 days (pork up to 4 days).