That's right, all. Summer is pretty much here. It is. I mean, all the tell-tail signs are there: the sun is out, people are grilling, and I am listening to Beyonce non-stop. It is without a doubt summer.
And summer isn't summer without a delicious taco fiesta. It's no secret that I love Mexican flavors. I would estimate that about half of the main dishes I make involve black beans, cumin, and chili powder. This recipe, however, stands above the rest. It is a "special" dish because it takes a bit longer than others. Is it worth it, though? Totes-ma-goats.
Remember when Laura made her Pulled Pork Sandwiches? Well, we're going to start with the same thing. Take a weekend day and cook up that pork. The only difference is, don't put BBQ sauce on it, and for heaven's sake don't put it on a bun. We have another final resting place for that pig.
If you are a vegetarian, I'm sorry you had to read that last line.
While your pork is resting, go ahead and get crazy with toppings. My toppings are tropical in inspiration--pineapple chopped so finely you get a taste in every bite, fresh chopped cilantro, and tangy pickled red onions. Aren't they beautiful?
How do you pickle onions, you ask? Well, it's not as hard as it seems. In fact, I did it on the fly because at the last minute I realized I had a red onion. Let me tell you, pickled onions (or other veggies) will take your tacos to a new level. The tanginess balances out the pork so well.
Pulled Pork Tacos--Caribbean Style
3 T. Paprika
2 T. Minced Garlic
1 T. Packed Brown Sugar
1 T. Ground Mustard
3 T. Sea Salt
1 Pork Roast (shoulder or rump)
1. Stir together paprika, garlic, sugar, ground mustard and salt in a small bowl. Rub spice mixture all over the pork. Cover pork with plastic wrap. Refrigerate at least 3 hours. (Up to overnight)
2. Preheat oven to 300 degrees. Transfer pork to roasting pan. Roast until instant read thermometer reads 170 degrees (about 6 hours). Transfer pork to cutting board and let rest for 10 minutes.
Shred it up!
Pickled Onions (very simply)
A more detailed recipe can be found here
1 large red onion sliced into half-moons
1 cup of vinegar
1/4 cup sugar
1 bay leaf
salt to taste
Heat up the vinegar and all other ingredients except onion on medium high heat until boiling. Add the onions and lower the heat. Let simmer for about a minute. Remove from heat and let cool completely.
You can store the onions in the cooking liquid for around a week, or eat them immediately, like me!
Serve the tacos on warmed corn tortillas.