Pork Roast Tacos
TOTAL TIME23 mins
SKILL LEVELBeginner
SERVINGS4
About this RecipeDeeply flavorful and richly textured, these pork roast tacos bring a sense of indulgence to the everyday table. Featuring slow-cooked Smithfield pork, this recipe invites a relaxed kind of cooking.
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Ingredients
Gather Ingredients from the list below to taste Salt and Black Pepper 1 Roma Tomato 1 Red onion, chopped 1 Lime, juiced 1 tbsp. Cilantro, chopped 1 Jalapeño, seeded and chopped as desired Salsa verde as desired Corn elote salad
Gather Ingredients from the list below
1.4 lbs. Boneless Shoulder Picnic Roast
Directions
1.
Heat oven to 325°F
2.
Place pork shoulder into a 5-quart roasting pan.
3.
Add water and garlic.
4.
Cover with lid or aluminum foil; cook for 6 hours or until meat is tender.
5.
To make the pico de gallo, add chopped red onion, roma tomato, cilantro, jalapeños and lime juice into a bowl. Place in the fridge for up to one hour.
6.
Transfer shoulder from roasting pan to a cutting board; reserve liquid.
7.
Using two forks, pull meat from bone; discard bone.
8.
Reserved cooking liquid can be used when reheating or freezing pork.
9.
Remove from heat. Add salt and pepper to taste.
10.
Serve in tacos, burritos, over rice, and/or on salads and garnish with salsa verde.
11.
If desired, serve with a corn elote salad on the side.
