Ingredients with Measurements:
- 4 lb pork shoulder
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 2 oranges, juiced
- 2 limes, juiced
- 1/2 cup white vinegar
- 1/2 cup olive oil
- 12 corn tortillas
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced white onion
- 1/2 cup crumbled queso fresco
Special equipment needed:
- Slow cooker or Dutch oven
Step-by-step instructions:
a. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, oregano, and cumin.
b. Rub the spice mixture all over the pork shoulder.
c. In a slow cooker or Dutch oven, combine orange juice, lime juice, white vinegar, and olive oil.
d. Add the pork shoulder to the slow cooker or Dutch oven and turn to coat with the marinade.
e. Cover and cook on low heat for 8-10 hours or until the pork is tender and falls apart easily.
f. Remove the pork from the slow cooker or Dutch oven and shred it with two forks.
g. Heat the corn tortillas in a dry skillet or on a griddle until they are warm and pliable.
h. To assemble the tacos, place a spoonful of shredded pork on each tortilla.
i. Top with chopped cilantro, diced onion, and crumbled queso fresco.
j. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 hours
5. Temperature:
Low heat
Serving size:
12 tacos
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top with salsa or hot sauce for extra flavor.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- Make sure to rub the spice mixture all over the pork shoulder for maximum flavor.
- If using a Dutch oven, preheat the oven to 325°F and cook the pork shoulder for 3-4 hours.
- Leftover shredded pork can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftover shredded pork can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
To reheat the shredded pork, place it in a microwave-safe dish and heat on high for 1-2 minutes or until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and additional cilantro.
Garnishes:
Lime wedges, chopped cilantro, sliced avocado, salsa, hot sauce
Pairings:
Mexican rice, black beans, grilled vegetables
Suggested side dishes:
Mexican street corn, guacamole, chips and salsa
Troubleshooting advice:
- If the pork shoulder is not falling apart easily, it may need to cook for a longer period of time.
- If the tacos are too spicy, reduce the amount of black pepper or omit the hot sauce.
Food safety advice:
- Make sure to cook the pork shoulder to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover shredded pork in the refrigerator or freezer to prevent bacterial growth.
Food history:
Pernil is a traditional Puerto Rican dish made with slow-roasted pork shoulder. It is often served during holidays and special occasions.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve the tacos with lime wedges and additional cilantro for garnish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican