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I had the excellent opportunity to travel to Sina Loa, Mexico last May. I was very excited to see where my dad was born and  where I get my roots. This is also my grandma’s hometown, so it´s very special to me. As soon as we got off the plane, we drove an hour into the small town and I met family members at the house my grandma grew up in.

We dropped our bags and headed straight to the nearest taco stand. I was absolutely starving and was excited to experience the best food they had to offer. My dad ordered for me. Two plates came out, one containing 2 tacos and the other with a tostada that was pilled high with yummy goodness. I wish I could explain the meat, but it was so tender and had a wonderfully smoky, spicy flavor to it. The meat just melted in my mouth. It inspired me to find a comparable sweet, spicy, and tender meat recipe.

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For all you Crockpot lovers – here´s another recipe to try! Just leave this meat cooking overnight and wake up to your house smelling like meaty heaven. I hope it will help you imagine how amazing Mexico is! There is so much history to be learned simply by walking through the streets and talking to people – and of course, eating! I´m so glad I went and I hope to go back one day soon…for family, culture, and food!

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Spicy Shredded Pork Tacos w/ Cilantro Avocado Cream

Ingredients

  • 1 whole Large Onion
  • 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar
  • 2 cups sliced green cabbage
  • a bunch of (4-inch) tortillas, for serving
  • Queso fresco, for crumbling
  • cilantro avocado cream
  • 1 avocado, chopped
  • 1 lime, juiced + zested
  • 3 tablespoons sour cream or greek yogurt
  • 3 tablespoons chopped fresh cilantro

Instructions

  1. Preheat oven to 300 degrees.
  2. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
  3. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
  4. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
  5. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
  6. Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
  7. For the Cilantro Avocado Cream
  8. Add the avocado, lime juice and zest, sour cream or yogurt and the cilantro to a food processor. Blend until pureed and creamy.
  9. Toss the Cabbage and avocado cream together.
  10. Assemble the tacos by adding some pork to each tortilla and covering it with cabbage on top and crumble on a bit of cheese.

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P.S – This recipe is freezer friendly. Taco night will be complete in 20 minutes!! You’re welcome.

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