Pernil Tacos (Edit recipe)

1 hour

3 hours and 20 minutes

Difficulty:

Intermediate

This 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.

by Inspired with a Twist

View original recipe

Serves: 6

Ingredients

3-4 lb Pork Shoulder, (if you get a bigger one, adjust the amount of seasoning)
1 Onion, large
1 head Garlic, smashed in a pestle and mortar
4-5 Tbsp dried Oregano, (Dominican Oregano preferred)
3-4 Tbsp Sazón Completo
Sazón con Culantro y Achiote
Salt and Pepper
Extra Virgin Olive Oil
.25 cup Lime Juice, or bitter orange juice

For the Tacos

For the Peach and Mango chipotle salsa

1 Peaches, large, pitted
1 Mango, ripe, pitted
7 oz Chipotle Peppers in Adobo Sauce, (1 can)
1 Tomato, large
1 Jalapeño
Lime Juice
1/2 Onion
1 bunch Cilantro
Salt and Pepper

For the Corn and Tomato salsa

Corn, roasted
.5 Jalapeño
Diced Tomatoes
1/2 cup Cilantro, chopped

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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,