Name: Mesita Garden Citys Pork Recipe
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs pork shoulder (boneless, also called Boston butt); 2 tsp kosher salt; 1 tsp black pepper; 2 tbs paprika (smoked or sweet); 1 tsp ground cumin; 2 tbs brown sugar (packed); 1 tsp garlic powder; 1 tsp onion powder; 1 tbs chipotle in adobo (minced); 1 cup apple cider vinegar; 1 cup chicken or beef broth; 1 tbs olive oil; 1 whole red onion (thinly sliced); 1 cup apple cider vinegar; 1 cup water; 1 tbs granulated sugar; 1 tsp kosher salt; 1 tsp optional: black peppercorns; 1 whole optional: bay leaf; 2 whole ripe avocado; 1 tbs fresh lime juice; 0.5 tsp kosher salt; 0.25 tsp black pepper; 2 tbs cilantro (chopped, optional); 12 whole corn tortillas (6-inch); 1 tbs vegetable oil or neutral oil (for warming tortillas); 4 whole lime wedges (for serving); 0.25 cup fresh cilantro (for garnish, optional)

Method

Pulled Pork

Prepare the rub and sear

Combine kosher salt, black pepper, paprika, ground cumin, brown sugar, garlic powder, and onion powder in a small bowl. Rub the spice mix evenly over the 3 lb pork shoulder. Heat 1 tablespoon olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side.

Braise the pork

Add 1 cup apple cider vinegar, 1 cup broth, and 1 tablespoon minced chipotle in adobo to the pot with the pork. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven. Braise for 3–4 hours, or until the pork is fork-tender and shreds easily. Alternatively, cook on low in a slow cooker for 8 hours with same liquids.

Shred and finish

Remove pork from liquid and let rest briefly. Reserve 1/2 cup of the braising liquid. Using two forks, shred the pork into bite-sized pieces. Return shredded pork to the pot with reserved braising liquid and toss over low heat to moisten and meld flavors for 5 minutes. Taste and adjust seasoning with salt and pepper if needed.

Quick Pickled Red Onions

While the pork cooks (or at least 30 minutes before serving), place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon sugar, 1 teaspoon kosher salt, and the optional peppercorns and bay leaf. Bring to a simmer to dissolve sugar and salt, then pour hot brine over the onions. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. Onions will be ready in 30 minutes and keep refrigerated for up to 2 weeks.

Avocado Topping

Halve and pit the avocados, scoop flesh into a bowl, and mash with a fork to desired texture. Stir in 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped cilantro if using. Taste and adjust lime or salt. Keep chilled until assembly.

Assembly & Tortillas

Warm the corn tortillas: heat a cast-iron skillet or griddle over medium-high heat. Brush each tortilla lightly with a little oil or spray oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel.

Assemble tacos: place 2–3 tablespoons of shredded pulled pork on each warmed tortilla, top with a spoonful of mashed avocado, and finish with pickled red onions and a sprinkle of fresh cilantro if desired. Serve with lime wedges for squeezing.

Serving suggestion and storage: makes about 12 tacos (2 per person for 6 servings). Leftover pork keeps refrigerated up to 4 days—reheat with a splash of broth to keep moist. Pickled onions keep at least 2 weeks refrigerated.