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Caitlin’s Shredded Pork Tacos
Ever since I started writing this pork blog, I have friends telling me they have a great pork recipe for me.
This week I was invited over to my friend Caitlin’s house for leftover pork tacos. I’m sure she doesn’t invite just anyone over for leftovers. Caitlin and I volunteered in South Africa together so we go way back, and to share this overnight marinated treat with me was a real honour. More importantly, I can tell you this dish is good even the day after it is made.
The recipe calls for pork shoulder, and Caitlin is a regular customer of Alberta Pork at Ben’s Meats on 15726 Stony Plain Road in the west end.
Caitlin’s Shredded Pork Tacos
Ingredients:
2 tbsp brown sugar
2 tsp chili powder, cumin, dried thyme
1 tsp salt, pepper
3 lb pork shoulder blade roast (boneless)
2 tbsp canola oil
2 onions
3 cloves garlic
1 can (156 ml) tomato paste
3 tbsp cider vinegar
half tsp hot pepper sauce
1 can crushed pineapple
1/4 cup chopped fresh cilantro
Directions
1. Combine sugar, thyme, chili, cumin, salt, pepper in large bowl. Add pork and rub spices all over. Cover and refrigerate 4 hrs, turning occasionally. Remove and pat dry.
2. In large pan heat oil on medium, brown pork all over and transfer to slow cooker.
3. Drain fat from pan, fry onions and garlic on medium until soft, around 4 min. Add tomato paste, vinegar, hot pepper sauce. Cook 2 min. Add pineapple and juices, bring to boil, scraping brown bits from bottom of pan. Pour over pork.
4. Cover, cook on low for 6-7 hrs until pork is tender. Transfer pork to cutting board, cover and keep warm 10 min. Shred pork with 2 forks.
5. Skim fat from liquid in slow cooker then pour liquid into large shallow sauce pan. Bring to boil on high heat, boil until reduced to 3 cups (about 8 min). Add pork. Heat until bubbling, around 4 min. Sprinkle with cilantro.
Serve with soft flour tortillas or soft corn tortillas, tomatoes, guacamole, lettuce, sour cream, salsa, and cilantro (and any other taco toppings you enjoy).