This post will be painfully without pictures since I already made this recipe earlier this week (and am now using up the rest for a different dinner tonight). SO Sorry for that! Just trust me that these slow-roasted pork tacos are the bomb!
After we lost Fisher in March, my friend Laura brought us these tacos for dinner one night. They were so delicious and fresh tasting that they’ve made it into our consistent menu round-up. It’s become a total comfort food around here. I love that this uses one huge roast, and so by the time it’s done, I use it for multiple dinners. One night (or 2 because they’re so good,) I use them for the pork tacos with Mexican rice. One night I’ll make BBQ sandwiches and sweet potato fries, broccoli, and whatnot. And tonight, I’m tossing the rest of the pork into my favorite recipe for Brunswick Stew. We’ve gotten 3 dinners out of this one incredible roast! It’s so ridiculously easy and incredibly flavorful.
Try it with the tacos first! I always top them with sour cream, angel hair shredded cabbage (adds yummy crunch,) cheese, and homemade pico (i make a bunch using 2 diced fresh tomatoes, 2 diced fresh avocados, 1 diced red onion, about 1/2 bunch fresh cilantro chopped, and 1 lime squeezed.) Oh ya’ll….SO SO GOOD!
Here you go!
Slow Roasted Pork
- 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
- 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.