Pulled Pork Tacos
Servings: 6 -8
Ingredients
- 2 pounds boneless pork shoulder not too lean, cut into 3/4-inch chunks
- 1 tablespoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 generous tablespoon coconut oil
- 1 medium yellow onion peeled and finely chopped
- 1 poblano pepper seeded and finely chopped
- 1 serrano chili seeded and finely chopped
- 2 garlic cloves minced
- 1 28 ounce can of petite diced tomatoes with their juices
- 2 teaspoons cumin seeds
- 2 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 large lime
- Corn tortillas {gluten free}
- 1 avocado peeled and cubed
- 2 tablespoons fresh Cilantro washed, dried and roughly chopped
- 5 ounces queso cheese grated
- Sour cream optional
Instructions
- Sprinkle pork shoulder with kosher salt and pepper on all sides.
- Heat a dutch oven over medium heat and add coconut oil.
- Once oil is melted add pork in batches browning on all sides, about 3-4 minutes per side.
- You can cook meat in batches so that you do not overcrowd your pan. You want all meat to be able to touch the bottom of the pan. Remove all cooked pork and set aside on a plate.
- Add onion, peppers to dutch oven and cook until the soften. This should take about 3-4 minutes.
- Add tomatoes, spices and juice from lime. Bring mixture to a low boil and add all meat and juices to pan.
- Lower heat to low and simmer, covered for 1 hour.
- Liquid should be reduced, remove meat, let it cool and shred using two forks. Discard any segments of fat and place shredded meat back into tomato mixture.
- Remove from heat.
- Serve topped with diced avocados, quest and cilantro.