Categories: Mexican
Ingredients
- 6 garlic cloves, peeled and cut in half if large
- 3 1/2 to 4 lb. pork shoulder roast (Boston butt), bone-in
- 1/4 cup Spicy South of the Border seasoning (see recipe)
- 3 tbsp. olive oil
- 1 large onion, quartered
- 2 cups Rich Chicken Stock (see recipe)
- 1/2 cup coarsely chopped fresh cilantro (stems and leaves)
- Salt
- For Serving:
- Mexican crema, crème fraiche, or sour cream
- Fresh cilantro leaves
- Avocado slices
- Oven-Roasted Salsa (see recipe)
- Julienned radishes
- Lime wedges
- 6-inch corn tortillas, toasted in a hot skillet brushed with a bit of oil
Directions
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Using a sharp paring knife, cut as many slits as you have pieces of garlic all over the pork roast, and insert one piece of garlic into each slit. Sprinkle the seasoning mix all over the meat and then rub it into the meat, making sure it all adheres.
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Preheat the oven to 325.
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Heat a heavy-bottomed Dutch oven just big enough to fit the roast over medium-high heat until hot. Add the oil, then add the roast and sear until it is nicely browned, about 3 minutes per side. Add the onion, stock, and cilantro, bring to a boil, cover, and place in the oven. Braise, turning the roast once midway through the cooking time, until the pork is pull-apart tender, about 3 hours.
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Remove the pot from the oven and, using two forks, pull the meat into large chunks in the pot. Let the meat cool in the cooking liquid for at least 15 minutes, then pull it into shreds using our hands or two forks, discarding any bones and fatty pockets. Place the meat in a heatproof bowl and add enough of the cooking liquid to keep it moist. Season to taste with salt, cover, and keep warm until you are ready to serve the tacos.
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When ready to serve, assemble the garnishes and toast the tortillas. Allow diners to prepare the tacos to their liking.