Pulled Pork Tacos with Pickled Red Onions and Cilantro
By Clint Brown The Chronicle
bone in pork butt
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brown sugar, firmly packed
sazon adobo seasoning
red onion, sliced
3 1/4 c
apple cider vinegar
pumpkin seeds, toasted
Puncture a few slits in the fat of the pork. Mix together first 8 ingredients and rub all over the pork. Cover and refrigerate for at least two hours, but best over night.
Heat a large skillet to medium high. Add olive oil. Brown pork on all sides. Place in crock pot and add one beer and two cups chicken stock. Cook on high for 6 hours or until falling apart.
Thinly slice 1/2 of a large red onion. Place in large mason jar with apple cider vinegar, 1 tsp. salt, 1 tsp. black pepper, and cilantro. Let sit for at least three hours or over night.
In a food processor pulse together the pumpkin seeds, cilantro, and garlic. Add salt, pepper, olive oil, water, sour cream, and lime juice. If mixture is too think add a little more water, it should be the consistency of pesto.
Heat oven to 350 degrees.
Once pork is done cooking begin shredding the meat with two forks. Place in a bowl and add a few cups of the pork juices to the meat so that it is very moist.
Wrap tortillas in tin foil and heat in a 350 degree oven for 10 minutes.
To assemble taco place generous amount of pork in the tortilla, add a few dollops of cilantro pesto, and top with pickled red onions.