pork shoulder tacos/lettuce wraps

added by
4 hrs 10 minutes
prep: 10 min
cook: 4 hr
6 servings
pork shoulder tacos/lettuce wraps
ingredients
all
1 tsp salt
finely ground (we usually use pink Himalayan)
1 tsp smoked sweet paprika
1 tsp cocoa powder
1 tsp ground coriander
1 tsp dried oregano
1/4 tsp ground cinnamon
4 lbs pork shoulder
waxy fat trimmed
6 cloves garlic
peeled
tortillas
or lettuce or tortilla chips
avocado
sliced, or guacamole
onions
chopped
cilantro
chopped
lime
quartered
chicharon
crushed, optional
hot sauce
optional
cookware
We always make this when pork shoulder goes on sale at Whole Foods. While it requires a good amount of lead time, this recipe is so easy to make and it feeds us for days. The fat in the pork shoulder renders quite a bit of delicious liquid, so we store leftovers along with this liquid as it keeps the meat moist, especially if storing in the freezer. We reheat the meat by slowly warming it inside a small dutch oven. We enjoy this as tacos, lettuce wraps, quesadillas, or nachos.
1
Set the rack in the middle of the oven and preheat it to 300°F.
2
In a small ramekin or equivalent, measure out the ingredients for the rub and whisk to combine.
3
Sprinkle and pat the rub all over the pork shoulder. We usually do this on the inverted lid of the Dutch oven to minimize dirty dishes. Transfer the meat into the Dutch oven and toss in the garlic cloves. Cook covered for 4 hours.
4
In a large shallow bowl, pull the meat apart with a fork and a spoon. Break up any large pieces of fat with kitchen shears and distribute it throughout the shredded meat.
5
Serve with tortillas/lettuce/chips and toppings.