Monday, July 15, 2013

Best Ever Pulled Pork Tacos.


Pulled pork is big at my house, but usually it's in the form of BBQ sandwiches. I actually don't love barbecue sauce, though, and we all really wanted to try something a bit different with our pork butt this time. Pork tacos were the perfect answer. We followed the same method of slow cooking the pork butt on the grill, but instead of tossing it with BBQ sauce we tossed it in a mojo style sauce. Piled onto a warm flour tortilla with sour cream, crumbled cotija, red onions, and cilantro, they were just excellent. 


I'm definitely not a barbecue master, but it's SO easy to do the pork on the grill, it's practically foolproof. 

Some tips before you get started: 
- You don't need to marinade or brine the pork, but you do need to give yourself ample cooking time. By ample I mean like all day. 
- Look for a 5-pound bone-in Boston butt. It might also be called just a butt, a shoulder butt, a shoulder roast, or a country roast. 

Ingredients (for the pork): 
1 Boston butt (if frozen, be sure to thaw completely)
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp red pepper flakes
2 tsp brown sugar
1 tsp salt
1 tsp pepper

Ingredients (for the mojo):
1/4 cup orange juice
Juice of 5 limes
Zest of 2 limes
6 cloves garlic, minced
1 tsp cumin
1 tsp salt
1 tsp pepper
1/2 to 1 cup olive oil

Ingredients (for assembling your tacos):
Flour tortillas 
Crumbled cotija cheese
Sour cream or crema
Diced red onions
Cilantro 


Instructions:
Let your pork come to about room temperature. Mix all of the spices together to create a dry rub and give the pork a rub down. 

Get your grill going to about 250 degrees (we use a gas grill and don't add any wood chips or anything). Place your pork butt fat side down over indirect heat on the grill. Close the lid and let your pork cook, undisturbed. Don't open the lid, don't flip it, don't worry about it for about 8 hours. I can't say exactly how long it will take for your pork to be ready, but 8-9 hours is generally how long it takes us. You'll notice the bone starting to separate from the meat and that's how you'll know it's ready. If you want to use a thermometer to be sure, you're looking for an internal temperature between 195 and 200. 

At this point I like to take it off the grill and wrap it in foil while it rests for about half an hour. After this you can unwrap it and slide it onto a large rimmed baking sheet for shredding. You can shred with your hands (but be careful, the pork will still be hot) or with two forks. Discard the bone or give it to your dog. 

Whisk together all of the ingredients for the mojo and pour it over your shredded pork. Give the pork a taste for salt and pepper, and you're done! There is one optional step here, and that's to put the whole tray of pork into the oven at about 300 for 10-15 minutes, just to get it all nice and warm.  

Assemble your tacos and enjoy.

3 comments:

  1. I love pulled pork but have never tried it a-on the grill or b-with anything but BBQ sauce. These look incredible!

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  2. Just wonderful, saved this recipee in my bookmarks and will be checking out the rest of your site! Love the style!

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  3. These look soooo fabulous.
    Great idea fit pork!!!

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