Juicy pulled pork tacos with shredded cabbage, cotija cheese, and cilantro leaves. We can assure you this zesty combination will score big at your next fiesta. For bonus points, you can even make homemade pickled red onion and salsa verde.

PORK BUTT CURE INGREDIENTS:

• Pork butt, bone-in (approx. 6lbs)
• 1 tablespoon minced garlic
• 4 tablespoons oregano
• 3 oranges
• 4 limes
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• Dried ancho chiles
• Guajillo chili pepper

PORK BUTT CURE PREPARATION:

• Pulse 1 orange and 1 lime in blender.
• Combine ingredients in bowl and mix.
• Cover pork butt with cure. Let sit 24-48hrs.
• Rinse cure off pork butt when done.
• In large pot, cover pork butt (completely submerged) with a neutral oil.
• Add 4 pieces each of dried chile ancho and guajillo chilis. Additionally add 2 oranges and 3 limes halved.
• Simmer the pork butt for several hours until tender and falling off the bone. DO NOT boil, this will result in tough, dried out pork.
• Remove from oil and pull meat from bone. Shred pork and add back some oil for flavor and to keep moist.

PICKLED RED ONION INGREDIENTS:

• 1 large red onion
• 4 cups rice wine vinegar
• 1 cup sugar
• ½ teaspoon salt

PICKLED RED ONION PREPARATION:

• Julienne onion into thin slices.
• Combine vinegar, sugar and salt in small pot. Bring to a boil. Remove from heat and pour vinegar over onion slices.
• Let cool and keep refrigerated when done.

SALSA VERDE INGREDIENTS:

• 6-7 tomatillos
• 2-3 jalapeno peppers
• 1-2 poblano peppers
• 2-3 cloves of fresh Garlic
• 1 ½ cup of cilantro (diced)
• ½ of a spanish onion
• 1-2 avocados
• Salt to taste

SALSA VERDE PREPARATION:

• Blanch and shock ingredients (excluding avocados) to obtain a bright green salsa.
• Do not overcook the vegetables. As soon as the color has changed to bright green, plunge in ice bath.
• In blender, blend all ingredients into a smooth consistency.
• Add salt to taste.

TACO PREPARATION:
Assembly all on a Corn Tortilla:

• Shredded Cabbage
• Pulled Pork
• Salsa Verde
• Pickled Red Onion
• Cotija Cheese
• Cilantro Leaves