Pella Chronicle

March 19, 2013

Pulled Pork Tacos with Pickled Red Onions and Cilantro

By Clint Brown
The Chronicle

Pella —


10 lb bone in pork butt

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1/2 c brown sugar, firmly packed
4 tsp salt
4 tsp black pepper
2 tsp cayenne pepper
2 tsp cinnamon
2 Tbsp cumin
2 tsp sazon adobo seasoning
2 tsp paprika
1/4 Tbsp olive oil
2 c dark beer
2 c chicken stock
1/2 c red onion, sliced
3 1/4 c fresh cilantro
2 c apple cider vinegar
3 clove garlic, chopped
1/2 c pumpkin seeds, toasted
1/4 c water
2 Tbsp sour cream
1 Tbsp lime juice
20 tortillas, corn


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.