Pulled Pork Tacos

Updated at: Thu, 17 Aug 2023 03:29:21 GMT

Step 1

1. Remove fat cap to 1/4” from Boston butt and save to make cracklings. 2. Combine all dry ingredients in a mixing bowl and whisk together. 3. Add olive oil, onion, garlic and jalapeño to dry ingredients and stir. This is the wet rub. 4. Place Boston Butt in slow cooker with fat side up and cover with wet rub 5. Squeeze orange and lime juices over the meat. 6. Slow cook the pork on high for 3 1/2 hours or until the meat is very tender. 7. Remove the pork from the slow cooker and shred with meat claws or two forks. 8. Remove excess fat from the cooking liquid. Strain the liquid through a colander then reduce in a pot over medium high heat for 10-15 minutes. 9. To crisp the pork and give it the carnitas flavor, preheat a medium non stick skillet. 10. Add a tablespoon of olive oil to the preheated skillet. 11. Working in small batches, sear the shredded pork and add 1/3 cup of the liquid reduction to each batch. One the liquid has cooked off and the pork is browned, you are done. Assemble tacos with soft corn, flour or Mixla (available at HEB) tortillas. I like to top the tacos with shredded cabbage, thin sliced radishes, sliced avocado and chipotle mayonnaise.

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