Mom’s Cool Pork Tacos, much like the woman herself, know that making a great impression doesn’t require excess; just the right amount of the best stuff. And truly, this is the best stuff — extra-tender, savory pork slow-cooked with zesty, spicy Tex-Mex flavors and apple cider vinegar for tang, plus a simple, vibrant, spicy homemade salsa on warmed tortillas. That’s why Mom’s Cool Pork Tacos are so cool… they don’t need to be flashy to be cool, they just need to taste amazing. And they do!
Ingredients
- 1 (4-5-pound) pork shoulder roast, boneless
- 1 tablespoon ancho chili powder
- 1 tablespoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon granulated sugar
- 1 tablespoon plus 1/2 teaspoon kosher salt, divided
- 2 tablespoons canola oil
- 1/4 cup apple cider vinegar
- 4 sprigs fresh oregano
- 1 cup tomatoes, chopped
- 1/4 cup red onion, chopped
- 1 tablespoon fresh lime juice
- 1 jalapeño pepper, seeded and finely chopped
- 12 (6-inch) flour tortillas
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 cup fresh cilantro, chopped
Directions
Step 1 –Cut the pork shoulder into 2 (4-5-inch-thick) pieces.
Step 2 –In a small bowl, add the ancho chili powder, the black pepper, the cumin, the cloves, the sugar, and 1 tablespoon of the salt and stir to combine.
Step 3 –Sprinkle and rub the spice mixture over all the sides of the pork pieces.
Step 4 –In a large, cast-iron skillet over high heat, add the oil.
Step 5 –Add the pork pieces to the hot oil and cook until the pork is a deep golden-brown on all sides, about 2 minutes per side.
Step 6 –Place the pork in a 5-6-quart slow cooker.
Step 7 –Add the vinegar and the oregano to the slow cooker.
Step 8 –Cover the slow cooker and cook on low until the pork falls apart easily when shredded with a fork, about 8-10 hours.
Step 9 –In a bowl, add the tomatoes, the red onion, the lime juice, the jalapeño, and the remaining salt and stir to combine.
Step 10 –Chill the salsa in the refrigerator for at least 2 hours and up to 24 hours.
Step 11 –Heat the tortillas according to the package directions.
Step 12 –Shred the pork in the slow cooker with two forks.
Step 13 –Add the paprika and the cayenne to the pork mixture and stir to combine.
Step 14 –Serve the pork on the warmed tortillas with the salsa and the cilantro.
