Negro Modelo Pulled Pork Tacos
From abermouse 8 years ago
- 9 hours to make
- Serves 8
Simple recipe for pulled pork tacos, you can dress them however you want but the pork is the perfect texture and flavor. I included a slaw recipe that makes a traditional garnish.
Ingredients
- 4 lb pork roast, I used a shoulder roast shopping list
- 2 tsp cumin shopping list
- 2 tsp coriander shopping list
- 1 Tbsp paprika shopping list
- 2 Tbsp sea salt, or more to taste shopping list
- 1 Tbsp Sriracha hot sauce shopping list
- 2 Tbsp Mcilhenny's Chipotle Tabasco hot sauce shopping list
- 1/2 bottle Negro Modelo beer shopping list
- 2 bay leaves, whole shopping list
- 2 cloves garlic, peeled and chopped shopping list
- Taco basics: shopping list
- Corn or flour tortillas shopping list
- Sliced avocado shopping list
- Guacamole shopping list
- Sour Cream shopping list
- Chopped cilantro shopping list
- Salsa - green , red, etc. shopping list
- Shredded cheese shopping list
- Chopped jalapenos or other peppers shopping list
- chopped red onion shopping list
- Spicy Slaw: shopping list
- Grab a bag of pre-made cole slaw or chop your own cabbage shopping list
- For 3 cups of slaw: shopping list
- 2 tbsp honey or brown sugar shopping list
- 1 tsp hot sauce shopping list
- 1 tsp paprika shopping list
- 1 tsp salt shopping list
- and you can add your own cilantro, habanero, pickled beets, etc to this mix to taste. shopping list
How to make it
- Place the pork roast in crock pot or other slow cooker and pour in the beer, then pour hot sauce and spices over the roast evenly. I don't brown the roast first, just put it in there. I do about 1 hour or so on high to get the crock pot hot, and then turn the slow cooker on low and continue for about 7-8 hours, until tender and falling apart. I then turn it off and let it cool down if serving later, and put in fridge. If you work like I do, you can get it started before bed time, then wake up and turn it off in the morning and store in fridge until that evening for dinner.
- Next step, when ready to serve, I get a cast iron skillet - use whatever skillet you have - and get it hot with no oil or anything in it. Shred the pork and then place portions in the pan, searing it and then pour off any grease. This gets it cooked further to your liking and gets it the right texture for making the tacos, draining the liquid.
- To start taco assembly, I get another skillet hot, but little to no oil, and toast the tortillas on each side slightly to warm them up. Using the oven works too. I dont heat them enough to make them set up , turn brown, or harden at all, but enough to get them warm and bring out the flavor, do this just before filling with ingredients. With corn tortillas, this also makes them somewhat easier to work with and absorbent, so what would ordinarily be messy to eat, is easier to manage without spilling.
- I use enough pork in each one to make a line down the center that is about 1-1.5 times the width of my thumb.
- My favorite is a corn tortilla, with the pork, avocado, cilantro, jalapeno, chopped red onion and sour cream with green salsa. The slaw is good too.
People Who Like This Dish 2
- clbacon Birmingham, AL
- chuckieb Ottawa, CA
- abermouse Louisville, KY
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