Pork Shoulder Tacos

Posted on October 29th, 2013 by Leah Damron

In case you’re just sitting around, pondering what to make for dinner next Monday night (and who doesn’t ponder a meal that’s almost a week away?), I’ve got your main course covered.  Yes, indeed I do.  Here’s what needs to happen:  sometime this coming Sunday, you’re either going to go yourself or send an able-bodied shopper who lives with you to the nearest Sendik’s.  That’s where Pork Shoulder Roasts will be on sale for $1.99 a pound.  ONE DOLLAR AND NINETY NINE CENTS A POUND.  Apologies for the shouty caps but I really just want to drive the point home:  you will be able to make these fantastic tacos with a pork roast that’ll run you roughly six bucks and changeMaybe seven if you want a little extra.

You’re probably like, “what?” and, “that can’t be true.”  But it is.  And even better, this is one of the easiest recipes ever.  Better still?  You’ll be able to enjoy shredded pork tacos while the Packers are on Monday Night Football.  Amazing, right?!  I KNOW!!!

And now, the recipe.

No need to thank me.  I live for this stuff.

RECIPE NOTE:  Start with the spice rub step one day ahead of time for the best flavor.

PORK SHOULDER TACOS
YIELDS:  6 servings; approximately 18 tacos
SOURCE:  adapted from this recipe

1 T. New Mexican chili powder
1 T. chili powder
1 T. cumin
1 T. brown sugar
1 T. paprika
1 ½  t. salt
¾ t. black pepper
1 T. neutral cooking oil – enough to make a spreadable paste

1 – 3 lb. pork shoulder roast , trimmed of fat (on sale Sunday during 7 Days, 7 Ways to Save)
1 large yellow onion, peeled and sliced

1 – 2 c. chicken broth or light beer, or a combination of the two

18 taco shells or flour tortillas
big pile of shredded iceberg lettuce
fresh pico de gallo (unless I make my own, I use Sendik’s; find it in the Produce Department)
crumbled Cotija cheese (find this with the specialty cheeses at Sendik’s) or shredded Mexican Blend, or even crumbled feta

Combine spices in a small mixing bowl and add oil to form a spreadable paste.  Pat pork shoulder dry with paper towels, then rub the spice mixture evenly over all sides of the roast.  Cover roast tightly with plastic wrap and refrigerate overnight (it’s okay if you don’t have time for this step, but your flavors will be a little less pronounced).

Preheat oven to 325.  Remove pork shoulder from fridge and allow it to come to room temperature while oven heats up.  Scatter half of the sliced onion on the bottom of a large oven safe pot.  Place the pork shoulder on top of the sliced onions; scatter remaining sliced onions over the top of the roast.  Pour enough chicken broth or beer into the pot, to cover the pork about half way up the sides of the meat.  Place pot in the oven and cook until pork falls apart / shreds easily with a fork, about 2 1/2 to 3 hours.  Remove pot from oven; transfer pork to a rimmed work surface, reserving cooking liquid.  Cover roast with foil and allow to rest for 15 minutes before shredding the meat with two forks, discarding any fat or gristle.   Add cooking liquid by the spoonful if the pork seems dry.

To serve, heat taco shells or tortillas according to directions on packaging.  Allow dinners assemble their own tacos using the various accompaniments.  Enjoy!

Blogs, Featured, Fresh, Frugal, Fabulous | October 29th, 2013