pulled pork tacos w/ guacamole and mango salsa

Pulled pork tacos. I'm not sure where I got an itch to make this, but I did. And it was easy, especially with a slow cooker (which I borrowed from tammy). I had more pictures but jwoo did not give them to me, so you'll have to settle with my ugly looking pictures.
I bought this humongo 10 pound bone-in pork shoulder. Way too big to fit into the slow cooker (it was a 6 quart) so me and jwoo went through this whole ordeal with chopping it in half. In the process, we de-skinned and de-fatted the pork (leave some fat because it tastes good). After, I made a mixture of cumin, brown sugar, salt, black pepper, paprika, oregano, and cayenne pepper and let the pork marinate overnight.

The next day, all I did was line the bottom of the slow cooker with quartered onions, lay the pork shoulder on top, cover the pork halfway with red wine, water, and salt mixture. Turn on the slow cooker, put it on low, 8 hours and leave it!
This is what it looked like after the 8 hours. The cool thing about the slow cooker is that after the time was up, the setting was turned to keep warm, so the pork was kept warm. It was beautiful. The meat was falling of the bone and it was nice and tender.
To shred it, we used two forks and just went at the pork.
Our final product. Or just the pork....
I served it with guacamole and mango salsa, which are so easy to make, cilantro, cabbage, and onions and mushrooms.
This picture is really sucky, but that's our taco!

So I didn't really follow a recipe, I looked at a lot of different recipes and created my own, so measurement wise...I wouldn't say it is super accurate.

1 5-6 pound bone-in pork shoulder
Spice rub (recipe below)
2 cups red wine (can use red wine vinegar)
half a chopped onion
half a cabbage - shredded
approx. 50 torillas (corn or flour, I personally like flour better)
Guacamole (recipe below; optional)
Mango salsa (recipe below; optional)

Take pork (this is de-skinned and de-fatted, unless you want to keep it) and massage spice rub into pork and cover in plastic wrap or in a zip lock bag. Refrigerate and leave to marinate overnight.

The next morning, line the bottom of the slow cooker with onion. Place the pork on top of the onion layer. Pour in the red wine, if it does not cover up to half, then fill it up with water to halfway. Cover with the lid, and turn your slow cooker to low for 8 hours and THAT'S IT!

After 8 hours, take pork out of slow cooker. Let it rest so the juices can flow into the pork and keep the pork moist. Shred the pork using two forks and there you have it!

Spice rub:
1 tbsp black pepper
2 tbsp salt
3 tbsp cumin
1 tbsp oregano
2 tbsp paprika
1 tbsp cayenne pepper
1/4 cup brown sugar

Mix all of this together in bowl and set aside until ready to use.

4 ripe avocados
half a lime juice
1/4 cup diced onion (can add more or less based on your preference; can use red onion)
1/4 cup diced tomato (can add more or less based on your preference)
1 tsp salt

Mash the avocados up (depending on how textured you like it). Add in lime juice (this I eyeballed entirely since it depends on your taste) and salt. Mix in onion and tomatoes. Taste it and adjust accordingly.

Mango salsa
1-2 ripe mangoes diced
1 lime
1 jalapeno diced (may remove seeds for less heat)
1/3 cup diced tomato (can add more or less based on your preference)
1/4 cup diced onion (can add more or less based on your preference, can use red onion)
2 tbsp chopped cilantro
1 tsp salt

Mix everything together. Taste and adjust accordingly.

These are easy to make and all depends on how you like your food!
To put the taco together, take the warmed tortilla and place as much pork you want, then add the extras: guacamole, mango salsa, and shredded cabbage.

No comments: