Pulled Pork Recipe
Three corn tortillas or lettuce cups served with pico de gallo, queso fresco, sour cream, and lettuce | Add guacamole for $3.00
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Ingredients
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Pulled Pork
Tortillas or Lettuce Cups
Pico de Gallo
Toppings
Method
Pulled Pork Preparation
- 1
Prepare the Pork
Rub the pork shoulder with the pork rub ensuring it is evenly coated. Let it marinate for at least 1 hour or overnight in the refrigerator for best flavor.
- 2
Cook the Pork
In a slow cooker, add the marinated pork shoulder, apple cider vinegar, and water. Cover and cook on low for 8 hours or until the pork is tender and pulls apart easily.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker to soak up the juices.
Pico de Gallo Preparation
- 4
Make the Pico de Gallo
In a bowl, combine diced tomatoes, onion, cilantro, and minced jalapeño. Squeeze lime juice over the mixture and mix well. Adjust seasoning with salt if needed.
Tortilla or Lettuce Cups Preparation
- 5
Prepare Tortillas or Lettuce Cups
Warm the corn tortillas in a dry skillet over medium heat for about 1-2 minutes on each side until pliable. If using lettuce cups, rinse and pat dry the lettuce leaves.
Assembly
- 6
Assemble the Dish
In each tortilla or lettuce cup, add a generous portion of pulled pork, followed by pico de gallo, queso fresco, sour cream, and shredded lettuce. If desired, add a spoonful of guacamole on top.