Pulled Pork Tacos
You cannot make everybody happy, you are not a taco.
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Tacos
There’s nothing better in this world than one hell of a good taco. Tacos are the best. Tacos are good for breakfast, lunch and dinner. Tacos are even better after a night on the town to help soak up the alcohol. Tacos satisfy even the most extreme of cravings. Tacos can made with just about everything under the sun. Tacos can consist of beef, chicken, pork, or fish. And if that’s not your thing, you can even have a vegan taco.
A few years back I wanted to try my hand at making pulled pork. And after perusing several recipes, I decided to make my own using various ingredients from those recipes.
Ingredients
- 8lbs of pork butt (I used Boar’s Head)
- 1 large white onion
- 2 jalapeños
- 2 cloves of garlic
- Smoked paprika
- Salt
- Pepper
- Brown Sugar
- 1 cup of chicken stock
Instructions
- I like to score the fat layer so as to be able to get as much seasoning as possible. Generously season all sides of the pork butt with salt, pepper, and smoked paprika. Then I apply a layer of brown sugar to the top. Wrap it and let it sit in the fridge overnight (optional).
- Roughly chop one onion into quarters and place those in the bottom of the slow cooker
- Mince 2 garlic cloves and throw those in
- Slice the two jalapeños in half. Remove the seeds from one and leave the seeds inside the other if you like a spicy pulled pork.
- Pour in your chicken stock
- Place a pan on medium high heat, add a little oil, and sear all sides for approximately 30 seconds.
- Place inside the cooker and set the timer for 8 hours.
I have an Aroma slow cooker that I use but if you’re going the more traditional route with a grill, look for an internal temperature of 185°F and is easily shredded by hand.
The Eating
For my tacos, I topped with finely diced white onions, cilantro, queso fresco, sour cream, pickled red onions (click for recipe), Monterrey cheese, sour cream, and freshly squeezed lime.
Add your favorite beverage and these are the best!
