New Mexico Style Pulled Pork Tacos

Tacos are an interesting thing. Depending on which Spanish-speaking country you ask, the meaning will change. Take for instance Spain, the word “taco” means literally a bad word. The little folded-over delicacy that most fantasize about cannot be found on a real authentic Spanish menu. But rest assured, the Latin treat that’s chock-full of flavor is alive and well, even sparking bitter cooking wars between many states and countries. Each treasured recipe guarantees to beat out the famed recipe before it. I too will join in on this great food debate with my New Mexico Style Pulled Pork Tacos.

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New Mexico Style Pulled Pork Tacos
 
Prep time
Cook time
Total time
 
Author:
Serves: 18 tacos
Ingredients
  • 1 head of red cabbage
  • 1 head of green cabbage
  • 6 limes
  • 6 jalapeños
  • 1 bunch of cilantro
  • 4 avocados
  • 1 package Chihuahua cheese (or substitute)
  • 1 package of corn or flour tortillas
  • 1 pork roast
  • 1 jar of your favorite salsa (the recipe for mine is coming soon)
  • Himalayan sea salt
  • pepper
  • cumin
  • garlic salt
  • onion salt
Instructions
  1. Preheat oven to 450 degrees
  2. Wash, shred, and mix together both heads of cabbage for taco toppings
  3. Wash and dice jalapeños for toppings
  4. Wash cilantro, cut stems, and chop for toppings
  5. Peel, remove pit, and slice avocados for toppings
  6. Wash and cut limes into wedges (use for squeezing for the final topping once tacos are stuffed and arranged on plate)
  7. Rinse off pork roast

    Cooking Instructions
  8. With Himalayan sea salt, pepper, cumin, garlic salt, and onion salt, season roast on both sides as desired in roasting pan. Use a knife to puncture roast on both sides, allowing it to soak up marinade.
  9. Fill the roasting pan three quarters full of water and cover with foil.
  10. If the roast appears to be a leaner cut, then bake for 3 hours at 450 degrees, and then bake for one additional hour at 325 degrees. If your cut is not as lean, then only bake for 3 hours at 450 degrees and then remove.
  11. For the last thirty minutes, remove the foil for a crispier outside.
  12. Allow the roast to cool, then pull and remove meat from the bone. Shred as desired.
  13. In a frying pan, add a quart of virgin olive oil, and turn on high heat.
  14. Once the oil is heated, take tortillas and lightly fry.
  15. Using tongs, fold the tortillas over to shape up taco shells.
  16. When they are golden, take shell and flip it over some sheets of paper towels to soak up any leftover oil.
  17. After the tortillas are flash-fried into shells, create a serving station with the shredded pork and all the toppings.

Enjoy!

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