The key to most regional cooking, but especially Mexican cooking, is to find high quality starting ingredients. We had our butcher cut us a piece of the pork shoulder (also called pork butt) from the less fatty section. This was an ideal cut for the pulled pork portion of the recipe. We used the very flavorful Mexican Grill Sauce from Serious Foodie as the foundation for the pulled pork braising liquid.
Once you have a great pulled pork, and a great sauce, you can easily assemble and create a restaurant quality taco!
Pulled Pork Tacos with Mexican Grill Sauce
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Serves: Serves 4 to 6
Any braising method will work – Dutch oven, slow cooker, pressure cooker, etc. We like using the Dutch oven, since it holds a constant and accurate temperature.
Ingredients
- 1 tbsp. vegetable oil
- 2 to 3 lbs. boneless pork shoulder (Boston butt), fat trimmed
- Salt
- 10 oz. jar Serious Foodie Mexican Grill Sauce
- 5 to 10 oz. chicken stock
Instructions
- Preheat oven to 250 F
- Salt the pork liberally.
- Heat vegetable oil in a medium heavy pot (Dutch oven) on medium high. Add the pork, and brown on all sides – about 10-12 minutes total. Pour off excess fat.
- Add about 8 oz Mexican Grill sauce and chicken stock so that at least ½ of the pork is covered by the liquid. Bring to a boil, cover, and transfer to the oven.
- Braise the pork until very tender and shreds easily, about 1.5 to 2 hours. Skim fat from sauce, and transfer pork to a large bowl. Let cool slightly, then shred with 2 forks. Place pork back into the braising liquid (this works best if the pork rests in the liquid overnight – can be prepared a few days ahead). Heat the shredded pork before serving, and add the remainder of the Mirasol Mole Sauce to the pork before serving.
- Assemble your taco your way – cheese, cilantro, jalapeno, corn, tomatoes, etc.