Tuesday, February 21, 2012

The best pulled pork tacos of my life

So I know that last time I posted a recipe it was for tacos but....what can I say...we are a taco loving family. These pulled pork tacos are amazing! We made them last night for our friend Pat, who is a serious connoisseur of pulled pork tacos, and he loved them.

The Most Delicious Pulled Pork for Tacos

4 dried ancho chilies
1 onion
3 cloves garlic
1/3 cup brown sugar
1 TB cider vinegar
1 1/2 cups beef stock, I used homemade
2-3 lb pork butt or 2-3lbs pork country spare ribs (on the bone), or pork shoulder
corn tortillas (3-4 per person)
1 bunch fresh cilantro
1 bunch green onions
cotija cheese

For the pork: Remove stem and core from the chilies but don't discard all of the seeds. Place dried chilies with some seeds in a bowl and cover with boiling water. Let stand for 15 minutes, drain and place into food processor along with the garlic and onions. Pulse several times, adding about 1/2 cup of the beef stock as you go, until both the chile and onion is finely pureed. Place Chile mixture in the bottom of a crock pot. Add the brown sugar, vinegar and remaining 1 cup of beef stock. Salt and pepper to taste. Salt and pepper your pork until well seasoned. If you have a really large pork butt butterfly it so it will be immersed in the sauce while it cooks. Add pork to sauce and coat well. The pork should be fairly well submerged in the sauce. Cook on high for 5 hours or on low for 8-9 hours.

For tacos: Finely chop cilantro and green onions. Crumble your cheese. Heat corn tortillas in a grill pan or dry skillet until soft. Serve your pork with tortillas, cheese, cilantro and green onions.

*This recipe isn't very spicy. If you like want spicy you can leave all the ancho seeds in or serve the tacos wit either fresh or pickled jalapenos.

*I adapted this recipe from this recipe for sweet and spicy beef short rib tacos (however they are not spicy so I don't know why they are called that). I have had the original and I honestly think this sauce is better suited for pork than beef.

No comments:

Post a Comment