Mexican Pulled Pork Tacos
Prep Time
Cooking Mode
6 lb pork shoulder picnic roast (bone in) (Boston Butt), excess fat trimmed
3 chipotle chilies in adobo sauce, chopped
1 tbsp adobo sauce (from chipotle can)
2 tbsp canola oil
1 tbsp brown sugar
4 cloves garlic, chopped
2 tsp ground cumin
2 tsp dried oregano
2 tsp salt
1 ¾ cups orange juice
1 onion, chopped
12 multigrain tortillas (5-in./12.7-cm diameter), warmed
¾ cup prepared salsa verde
6 lb pork shoulder picnic roast (bone in) (Boston Butt), excess fat trimmed
3 chipotle chilies in adobo sauce, chopped
1 tbsp adobo sauce (from chipotle can)
2 tbsp canola oil
1 tbsp brown sugar
4 cloves garlic, chopped
2 tsp ground cumin
2 tsp dried oregano
2 tsp salt
1 ¾ cups orange juice
1 onion, chopped
12 multigrain tortillas (5-in./12.7-cm diameter), warmed
¾ cup prepared salsa verde
Directions
1Stir chipotles with canola oil, brown sugar, garlic, cumin, oregano and salt. Pat pork roast dry and coat with rub mixture. Add roast to a roasting pan along with onion. Whisk orange juice with 3/4 cup (175 mL) of water and 1 tbsp (15 mL) adobo sauce. Pour over roast, cover tightly with foil and roast at 275°F (150°C) for about 6 hr. or until meat is tender and will shred easily with a fork (add more water during cooking if pan is dry).
2Remove roast and let rest for 15 min. Skim off fat and simmer cooking liquid over medium-high heat, until reduced to 3/4 cup (175 mL).
3Shred pork with 2 forks and stir into cooking liquid. Place 1/2 cup (125 mL) shredded pork onto each tortilla and top with salsa verde.
Tips
1
Garnish tacos with tomato salsa, avocado, cilantro and pumpkin seeds, if desired.
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Personal Note
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