These are truly the best tacos. Spice rubbed pork shoulder slow cooked until fall apart tender served with avocado crema and pickled cabbage.
Ingredients
Pork
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4 pound pork shoulder, cut into large chunks
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1/2 cup brown sugar
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1/4 cup salt
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2 tablespoons hot chili powder
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2 tablespoons pepper
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1 tablespoon ground cumin
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1 tablespoon garlic powder
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1 teaspoon cayenne
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2 cups chicken stock
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1/4 cup Avocado Oil
Avocado Crema
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1 avocado
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1 lime, juiced
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1/2 cup sour cream
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1/2 cup cilantro
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1 teaspoon salt
Pickled Cabbage
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1/2 head red cabbage, thinly sliced
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6 radishes, thinly sliced
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1 jalapeno, thinly sliced
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1 cup apple cider vinegar
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1 cup water
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2 tablespoons sugar
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1 teaspoon red pepper flakes
Tacos
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Corn tortillas
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Cotija cheese
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Limes
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Cilantro
Instructions
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Heat oven to 300 degrees.
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Mix the brown sugar, salt, chili powder, pepper, cumin, garlic powder, and cayenne together in a small bowl. Rub all over the pork shoulder.
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Heat oil in a large dutch oven to medium heat. Add the pork and sear on each side. Add the chicken stock, cover and transfer to the oven. Cook for 3 hours, then uncover and cook for another hour until the pork is fall apart tender. Shred the pork for the tacos.
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While the pork cooks make the crema and pickled cabbage. For the crema add the avocado, sour cream, lime juice, cilantro and salt to a food processor or blender and blend until smooth.
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To make the pickled cabbage, add the water, vinegar, sugar, salt and red pepper flakes to a pot and bring to a bowl. Place the cabbage, radish and jalapenos in a large bowl. Pour the hot liquid over the vegetables. Once slightly cooled transfer the cabbage to a jar and place in the refrigerator for at least an hour.
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Warm the tortillas in the oven or over the grill and assemble the perfect taco by spreading crema on the bottom, then topping with pork, cabbage, cheese, lime juice and cilantro. Enjoy!
Takes 4 hours
Serves 4-8
