Today is my husband's birthday. Yes, he's my little groundhog.
So to celebrate, the kids that are local joined us Sunday for Pulled Pork Tacos.
Mmm, mmm, mmm...
Man were these good. And so easy to make. One of those dishes you throw in the pot and let the oven or slow cooker do all the work.
To start, the first thing you're going to need is a pork shoulder/butt roast.
This one was way bigger than what I needed, about nine pounds. But it's what I had in the freezer, having bought it on sale a while back. I just send leftovers home with each of the kids.
As you can see, I trimmed off come of the fat before adding my seasonings. And what might those be, you ask.
Well, since why roast was so big, I tripled everything, but for an average 2-3 pound roast:
2 teaspoons of cumin
1/2 teaspoon ground coriander
2 teaspoons salt
1/2 teaspoon dried oregano
You will also need:
2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic
1 chipotle pepper, chopped
1 teaspoon adobo sauce (it's what the chipotles are packed in)
1/2 cup beer or chicken broth
1/2 teaspoon freshly grated orange zest
Okay, so I put all of my dry seasonings into a bowl and stir them together
Before rubbing them all over my roast.
Heat the oil in a large dutch oven or, if you'll be using a slow cooker, large skillet.
Add the roast and brown on all sides.
Once the meat is browned, turn off the heat and remove the roast from the pan. Toss your onion and garlic into the same pan and stir together, allowing the drippings/seasonings to coat them.
Now add the chipotle, adobo sauce and orange zest and stir again.
If you're using a slow cooker, you can simply put all of these items in the bottom of the cooker.
I don't know about you, but I need a break.
This is simply the part where you add your beer or chicken broth. I will say, though, that the yeast in the beer does impart a nice flavor to the meat.
So pour that in and stir one last time.
Before adding your meat.
Cover and bake in a 200 degree oven 6-8 hours for a smaller roast. I cooked mine for closer to 12 hours. Overnight, actually. And I can't tell you how yummy the house smelled when I woke up.
For a slow cooker, roughly 8 hours on low, 6 if you use the high setting.
Once the cooking is done, allow the pork to cool for a bit before removing it from the pan. Then, using two forks, shred the meat, tossing aside any fat.
Naturally, I forgot to take a picture of this process, but I think you'll do fine.
Then put your shredded meat back into the juices it cooked in.
My darling daughter, Rachel, decided this was a good time for a photo bomb.
Such a brat.
Assemble the tacos on tortillas of your choice. We prefer flour.
Then add your choice of toppings.
I had some finely shredded cabbage, queso fresco (which is a Mexican cheese with a mild flavor that you crumble instead of shred or slice), some radishes, pico de gallo, tomatoes, jalapenos, limes to squeeze over the meat...
Guacamole (recipe here)...
And Big Daddy's all-time favorite, Grape salsa (recipe here).
Everyone ate their share.
Including my granddaughter, Aila.
But with these on the table, they could hardly wait for dessert.
Big Daddy always requests coconut cream pie for his birthday (recipe here).
But since the kids prefer chocolate, I made one of those, too.
And it wasn't long for those pretty pies looked like this.
With full bellies, it was time to just sit and talk. Oh, and open presents.
Our son-in-law, Dayton, thought it would be cute to give Big Daddy a fishing shirt that matched his own.
Don't they look cute?
Happy birthday, Big Daddy!