Pork Tacos

We made pork tacos using pork shoulder from our local farm that we have a meat CSA (community supported agriculture) with. The meat CSA is flexible to our schedule and uncomplicated; we work one weekend (two evenings) a month, generally, for the year and in exchange we get pork, lamb, whole chickens and eggs. See, easy enough, right? Last week, we got our pork installment which included a pork shoulder we ordered. Instead of shoving the shoulder roast into the freezer with all the other things (our freezer, both of them, are overflowing with frozen meats, homemade stocks and frozen fruits and veggies that I always forget to use and refuse to throw away). I marinated it the night it came home and braised the shoulder for tacos the next evening. Boy was that good. We fancy tacos around here, sometimes a little too much. We don’t make them all the time, but definitely more than the usual household. I think I was of a Mexican descent in my previous life. The flavors of Mexican food and homemade tortillas are all so earthy; and there’s cumin, coriander, fresh and smoked chiles- what’s not to love? And I digress.

This taco night had a twist; I used a pulled pork rub, a Carolina-style rub at that(!), to marinate the pork shoulder overnight. And after trying it this way, I’m sold on making this over and over again.

Pork Tacos

Ingredients

Pulled Pork Rub
1/2 cup paprika
1/4 cup chili powder (original without added spices)
1/4 cup cumin
1/4 cup brown sugar
2 tablespoons cayenne powder, less if you like it less hot
1/4 cup kosher salt
2 tablespoons cup black pepper, ground
2 teaspoons onion powder

Combine all the spices together.

Pork Shoulder
5 lb pork shoulder, bone-in
canola oil
1/4 cup water

Make small slits in the shoulder in the meat. Rub the dry rub into the shoulder, making sure to fill the slits with the rub. Place the shoulder in a large bowl, cover and refrigerate for 4 hours, minimum, to up to 24 hours.

Remove the shoulder from the fridge 30 minutes before browning on the stove top. This will allow the meat to come to room temperature and therefore allows for even cooking (inside and out). In a medium dutch oven, heat canola oil on medium high heat. When the oil is wavy, add the shoulder and sear (brown) it on each side, approximately 3 minutes per side. If you notice the meat is charring or burning, lower the heat to medium (and remove the dutch oven from heat for few minutes, if necessary. This will reduce the temperature and prevent burning).

After it’s seared on all sides, add 1/4 cup of water to the pan and scrape up the browned bits. Cover with a tight fitting lid and cook on low for three hours.

When the meat’s cooked through completely, it will fall off the bone. Slice the meat and serve with tortillas. We served ours with homemade tortillas, tomatillo salsa, onions, sour cream and fresh tomatoes. You can serve with any other toppings you like.

This night, we also discovered that smoked tomatillo salsa enhances the flavors of the pork in the tacos. That recipe to come, soon.