Slow-roasted Pork with Taco Fixings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This delicious Southwest-flavored pork has so many different uses-consider putting leftovers in chili, enchiladas, tostadas, or sandwiches. Sliced avocado, a spoonful of our Garden Tomato Salsa (or your favorite store-bought version), and 1/3 cup pork between two tortillas also makes for a fantastic quesadilla. Prep: 10 minutes; Cook: 5 hours 30 minutes; Stand: 10 minutes. Ingredients:
1 tablespoon chili powder |
1 tablespoon ground paprika |
1 tablespoon sea salt |
1 tablespoon freshly ground pepper |
1 (6-pound) or 2 (3-pound) pieces boston butt or pork shoulder |
1 cup apple cider or unfiltered apple juice |
20 to 24 corn tortillas, grilled |
toppings: lime slices, grated cheese, fresh cilantro, sliced avocado, sour cream, garden tomato salsa |
Directions:
1. Preheat oven to 325°. Combine first 4 ingredients in a small bowl; rub spice mixture all over pork. Place pork, fatty side up, in a large Dutch oven. Pour cider and 1/2 cup water around pork. Cover with a lid or aluminum foil, and roast at 325° for 5 hours or until fork-tender. Uncover and cook another 30 to 40 minutes or until skin is crispy and pork breaks apart easily with a fork.
2. Remove from oven, and let stand 10 to 15 minutes before shredding into chunks with 2 forks. Skim fat from cooking liquid, and add liquid to pork before serving. Serve warm with grilled tortillas and desired toppings.
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