24 January 2011

Pulled Pork Soft Tacos

Pulled Pork Tacos

Our local market was having a sale on pork shoulder butt roasts this week and featured a recipe for Carnitas Tacos.  I thought I would try it since it would be another meal that would be easy on me with my braces...messy, but not too hard to chew.

I had never made pulled pork before and had my usual pre-cooking jitters.  Will it work or will it be tough and inedible? Like the beef shank a couple weeks ago, it surpassed my wildest dreams.  My husband was in heaven. The only warning I have to give is that is smells so incredible while cooking that it will drive you crazy.  I had to suppress the desire to make like a cat and curl up on the floor in front of the oven door, sniffing the heavenly aroma.

Pulled Pork
1 2 lb. Pork Shoulder Butt Roast
2 T chili powder
1 teaspoon cumin
salt and pepper
1 onion, chopped
1 carrot, chopped
1/4 cup red wine

Carnitas Tacos
pulled pork
1/2 head of red cabbage, thinly shredded
soft corn tortillas, taco size

Ok, here's what I did.  The recipe from the market called for using a slow cooker, which I do not have.  I started by mixing a couple tablespoons of chili powder and a teaspoon or so of cumin and spreading it on a 2 lb. pork shoulder butt roast (after patting it dry).  Then I sprinkled some salt and pepper on it and set it on a plate while I sauteed one onion (diced) and one carrot (diced) in about a tablespoon or less of olive oil in a dutch oven over medium heat. When the onions were translucent, I pushed them and the carrots to the side and put the roast in the dutch oven, turned the temperature up to high and seared it on all sides. Then I added 1/4 cup of dry red wine and turned the heat back down a bit while it cooked down for about a minute or so.  Then I covered the dutch oven and put it into a preheated 250° oven and left it in there for 5 hours.

When it was done, I took it out of the oven, put the roast on a plate and shredded the meat with two forks. That's it. Anyone can do it and for less than $8 we had enough pulled pork for a whole lot of tacos...and two containers of leftovers.

I had sauteed shredded red cabbage in olive oil and added a teaspoon of balsamic vinegar to it.  We heated up some corn tortillas in the microwave, added the pork, cabbage, salsa and avocado slices to make our tacos.  They were great and are now a new standard in our house. Try them and see if you don't agree.

Karen, herself

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