Ingredients
- 4 corn tortillas
- 2 cup precooked, shredded roasted pork shoulder
- 4 tablespoons cilantro dressing
- 1/4 cup red onion, cubed
- 2 lime wedges (optional)
- For the Dressing
- 1/2 cup cilantro, roughly chopped
- 1 tablespoon mayonnaise
- 1 garlic clove
- juice of half a lime
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- pinch of salt
- INGREDIENTS for pork shoulder
- 1 (4-5 pounds) bone-in, skin-on pork shoulder
- 1/2 cup roughly chopped cilantro
- 12 cloves of garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried cumin
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon apple cider vinegar
- juice of 1 lime
Preparation
Step 1
In a small nonstick pan, warm up tortillas over medium heat for about 3 minutes on each side.
While tortillas are still warm, build up your tacos by adding first the pork, then the cilantro dressing and topping with red onions. Serve warm with lime wedges on the side.
For pork
In a food processor, pulse together cilantro, garlic, oregano, cumin, salt, pepper, vinegar and lime juice.
Using a pointy knife, poke holes into the pork shoulder. Rub the seasoning mixture all over the meat pushing some of the seasoning into the small holes. Cover and place in the refrigerator. Let marinate overnight.
The next day, place the pork shoulder on the slow cooker and cover with water. Add enough water to cover at least ¾ of the meat inside the slow cooker. Cook on low for about 8 hours.
Once the meat is tender, carefully transfer it to a roasting pan. Roast in the oven at 450 degrees until brown and crispy, about 1 hour. Take out of the oven and let rest for 15 minutes. Shred the meat using two forks.
Serve with a side of tostones, rice or tortillas.