Pernil Tacos
Ingredients
- 3-4 lb3-4 lb3-4 lb Pork Shoulder, (if you get a bigger one, adjust the amount of seasoning)
- 111 Onion, large
- 1 head1 head1 head Garlic, smashed in a pestle and mortar
- 4-5 Tbsp4-5 Tbsp4-5 Tbsp dried Oregano, (Dominican Oregano preferred)
- 3-4 Tbsp3-4 Tbsp3-4 Tbsp Sazón Completo
- Sazón con Culantro y Achiote
- Salt and Pepper
- Extra Virgin Olive Oil
- .25 cup.25 cup.25 cup Lime Juice, or bitter orange juice
- 111 Peaches, large, pitted
- 111 Mango, ripe, pitted
- 7 oz7 oz7 oz Chipotle Peppers in Adobo Sauce, (1 can)
- 111 Tomato, large
- 111 Jalapeño
- Lime Juice
- 1/21/21/2 Onion
- 1 bunch1 bunch1 bunch Cilantro
- Salt and Pepper
- Corn, roasted
- .5.5.5 Jalapeño
- Diced Tomatoes
- 1/2 cup1/2 cup1/2 cup Cilantro, chopped
For the Tacos
For the Peach and Mango chipotle salsa
For the Corn and Tomato salsa
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the pork in a Dutch oven. To make the marinade: In a pestle and mortar, smash the garlic and salt (use about 1-2 tbsp salt). place it aside when the garlic and salt are mashed together and create a sort of paste.
- In a separate bowl, juice the sour orange (or the substitute) and add the rest of the seasonings to the bowl as well. If you're not sure how much to use, start with 2 tsp of the seasonings and adjust to your liking (don't add more salt at the stage).
- Take the garlic paste and rub the meat all over with it along with olive oil, next take the marinade and pour it over the meat, making sure its fully coated, cover it and let it marinate in the fridge for 1-2 hours or overnight. If you're in a hurry, minimum 30 minutes.
- When it comes out of the fridge, let it stand at room temperature for 30 minutes.
- Preheat the oven to 300F. Make sure that the top of the meat is exposed * about 1/2 inch.
- Just before you're ready to bake it, add the onion to the dutch oven. Cover and roast for 3 hours or until the meat is tender and can be pulled apart. when the meat is ready to be pulled apart, uncover it and raise the heat to 350. let the top of the meat get crispy, it took an extra 20 minutes for mine to crisp up. When the meat is ready, remove it from the pot and don't throw away the leftover liquid. Shred the meat and place it aside. chop up some cilantro and have it ready to use.
- To make the Salsa, Add all of the ingredients to a blender and season with S+P to your liking. If you don't like the spice, avoid the jalapeños!
- To make the corn and tomato salsa, roast the corn in the oven (you can choose to do this however you prefer, some people like seasoning the corn beforehand with salt, butter and smoked paprika or you can do it the way that I did by leaving the corn in the husk and placing it in the oven until roasted) then cut the kernels from the cob and place them in a bowl along with the diced tomatoes, cilantro and the jalapeño. season with S+P and smoked paprika.
- Serve the tacos topped with avocado, salsa, lime, corn salsa and cheese,
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Meat Nut Free Shellfish FreeThis is our estimate based on online research. | |
Calories: | 568 |
Fat: | 40 g |
Carbohydrates: | 12 g |
Protein: | 38 g |
Cholesterol: | 160 g |
Sodium: | 1278 mg |
Fiber: | 1 g |
Sugars: | 8 g |
Calculated per serving. |
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