Tacos are an interesting thing. Depending on which Spanish-speaking country you ask, the meaning will change. Take for instance Spain, the word “taco” means literally a bad word. The little folded-over delicacy that most fantasize about cannot be found on a real authentic Spanish menu. But rest assured, the Latin treat that’s chock-full of flavor is alive and well, even sparking bitter cooking wars between many states and countries. Each treasured recipe guarantees to beat out the famed recipe before it. I too will join in on this great food debate with my New Mexico Style Pulled Pork Tacos.
New Mexico Style Pulled Pork Tacos
Prep time
Cook time
Total time
Author: Model Behaviors
Serves: 18 tacos
Ingredients
- 1 head of red cabbage
- 1 head of green cabbage
- 6 limes
- 6 jalapeños
- 1 bunch of cilantro
- 4 avocados
- 1 package Chihuahua cheese (or substitute)
- 1 package of corn or flour tortillas
- 1 pork roast
- 1 jar of your favorite salsa (the recipe for mine is coming soon)
- Himalayan sea salt
- pepper
- cumin
- garlic salt
- onion salt
Instructions
- Preheat oven to 450 degrees
- Wash, shred, and mix together both heads of cabbage for taco toppings
- Wash and dice jalapeños for toppings
- Wash cilantro, cut stems, and chop for toppings
- Peel, remove pit, and slice avocados for toppings
- Wash and cut limes into wedges (use for squeezing for the final topping once tacos are stuffed and arranged on plate)
- Rinse off pork roast
Cooking Instructions - With Himalayan sea salt, pepper, cumin, garlic salt, and onion salt, season roast on both sides as desired in roasting pan. Use a knife to puncture roast on both sides, allowing it to soak up marinade.
- Fill the roasting pan three quarters full of water and cover with foil.
- If the roast appears to be a leaner cut, then bake for 3 hours at 450 degrees, and then bake for one additional hour at 325 degrees. If your cut is not as lean, then only bake for 3 hours at 450 degrees and then remove.
- For the last thirty minutes, remove the foil for a crispier outside.
- Allow the roast to cool, then pull and remove meat from the bone. Shred as desired.
- In a frying pan, add a quart of virgin olive oil, and turn on high heat.
- Once the oil is heated, take tortillas and lightly fry.
- Using tongs, fold the tortillas over to shape up taco shells.
- When they are golden, take shell and flip it over some sheets of paper towels to soak up any leftover oil.
- After the tortillas are flash-fried into shells, create a serving station with the shredded pork and all the toppings.
Enjoy!
