Taco Tuesday Recipe

Prepare meat

Pat pork shoulder pieces dry with paper towels and season evenly with 1.5 tsp kosher salt and 0.5 tsp black pepper.

Sear

Heat 2 tbs vegetable oil in a large heavy-bottomed Dutch oven or skillet over medium-high heat. Working in batches if necessary, sear pork pieces until browned on all sides, about 3–4 minutes per side. Transfer browned pork to the slow cooker or keep in the Dutch oven if braising on the stovetop.

Make sauce

In a blender or food processor, combine quartered onion, garlic, chopped chipotle peppers, canned diced tomatoes (with juices), 1 cup broth, 2 tbs apple cider vinegar, 1 tsp ground cumin, 1 tsp dried oregano, 0.25 tsp ground cinnamon, and 1 bay leaf. Purée until mostly smooth. Taste and adjust salt if needed.

Braise

Pour puréed sauce over the seared pork in the slow cooker (or Dutch oven). If using a slow cooker: cook on LOW for 6–8 hours or HIGH for 4 hours, until pork is fork-tender. If using oven braise: bring to a simmer on the stovetop, then cover and transfer to a 325°F (160°C) oven for 3–3.5 hours until fork-tender. During the last 30 minutes, remove the bay leaf.

Shred and finish

Remove pork to a cutting board and shred with two forks. Skim excess fat from the sauce, then return shredded pork to the pot and toss to coat. Keep warm until ready to assemble tacos.

Combine diced roma tomatoes, 1/2 red onion (finely diced), minced jalapeño, 1/2 cup chopped cilantro, 2 tbs fresh lime juice and 1/2 tsp kosher salt in a bowl. Stir gently, taste and adjust lime and salt. Let sit at room temperature for 15–20 minutes to meld flavors.

Quick pickled onions

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp granulated sugar and 1/4 tsp kosher salt. Bring mixture to a simmer to dissolve sugar and salt, then pour hot liquid over onions. Let cool to room temperature, then refrigerate at least 30 minutes (can be made several days ahead).

Lime crema

In a small bowl, whisk together 1/2 cup Mexican crema or sour cream, 1 tsp lime zest and 1 tbs lime juice until smooth. Taste and adjust seasoning; thin with 1–2 tbs water if needed for drizzling consistency.

Warm tortillas: heat a dry cast-iron skillet or comal over medium-high heat. Warm tortillas in batches, about 20–30 seconds per side, until pliable and lightly charred in spots. Wrap warmed tortillas in a clean kitchen towel to keep warm.

Assemble tacos: place 2–3 tablespoons of shredded barbacoa in the center of each warm tortilla. Top with a spoonful of pico de gallo, a few quick-pickled onion slices, a drizzle of lime crema, a sprinkle of crumbled cotija, and a few fresh cilantro leaves. Serve with lime wedges on the side.

Storage and reheating: refrigerate leftover pork in its sauce up to 4 days. Reheat gently in a skillet with a splash of broth over low heat or in a covered oven at 300°F (150°C) until heated through.