For your next Taco Tuesday!
Ingredients (Serving Size 2):
- 1 roast pork shoulder aka Boston Butt
- 3 bulbs of Mexican spring onions
- 1 red pepper
- 1 red onion
- 1 avocado
- 2 garlic cloves
- 1 lime
- 1 tablespoon of red wine vinegar
- 1/4 cup of sour cream or Mexican crema
- 6 Tortillas (20 if you're really hungry)
- Optional: 1/2 cup of pickled vegetables
Instructions:
Step 1: Salt pork shoulder day before cooking and refrigerate uncovered (this dry brining method increases moisture in the pork and dries the exterior of the pork for better browning)
Step 2: Pre-heat 250 degrees. Cook pork for 8 hours (Set and Forget Method: drop in oven early in the morning so when its dinner time its ready to eat – perfect during Quarantine WFH)
Step 3: Remove pork from oven and set oven to 500 degrees. Put pork back in after oven reaches 500 degrees. At the same time, put Mexican onions dressed in oil and salt in baking tray in oven. Leave both pork and onions in for 20 minutes or until golden brown
Step 4: Remove and pork and rest for 15 minutes. Shred pork with knife and fork
Step 5: Thinly slice red pepper and 3/4 of red onion. Sauté in in oil on medium high heat until soft and slightly caramelized (about 10 – 15 minutes)
Step 6: Combine avocado, 1/4 of finely diced red onion, 2 minced/grated garlic cloves, juice of 1/2 of lime, 1 teaspoon of red wine vinegar, and salt to taste
Step 7: Warm tortillas in microwave for 15 seconds or heat in pan (we actually warmed ours in the oven at the same time as the mexican spring onions but they started to crack). Assemble everything onto a board and bust out the festive plates. Pair with mezcal margaritas. Recipe here.
Stuff yo tacos and enjoy!