This is a wonderfully simple slow and low Pork dish that makes for some mind blowing tacos. I prefer to use the small corn tortillas since the corn flavor works beautifully with the pork. As far as toppings its really up to you. I’ve always been a fan of black beans and they pair well with pork, but again Tacos are personal. I do recommend making the pickled onions as its a great recipe to have and holds well in the fridge .
3 lb Pork sirloin or boneless pork shoulder *
1 bottle ginger beer
1 orange cut in half
1 yellow onion sliced
4 whole garlic cloves
1 1/2 cups apple cider
1 teaspoon while black cloves
2 tablespoons apple cider vinegar
1 bay leaf
kosher salt
olive oil
Pre-heat oven to 325. Over a high heat add a tablespoon of olive oil to a dutch oven. Add pork fat side down and brown for 5 minutes flip over add oranges , onions, garlic and let brown ( the orange will brown which helps develop a brown sugar taste). Cook for another 5 minutes Stir occasionally so nothing burns. Add ginger beer, cider, vinegar , bay leaf and black peppercorns. Season with a couple of pinches of salt. Bring to a simmer and cover. Place in the oven and cook for 2 1/2 – 3 hours. The pork should be pull apart tender . Remove from oven and let rest for 30 minutes. Slice the pork with a knife and coat with the pan sauces.
Serve with your favorite tacos toppings and enjoy!. If you have any leftover it would be great in a fried rice recipe.
Pickled Onions
1 large white onion thinly sliced
2 cups cider vinegar
1/4 cup sugar
1 tablespoon salt
Combine all ingredients in a small non reactive bowl and cover for at least 2 hours before eating. Will keep in the refrigerator for a week or so. You can also, add red pepper flakes for something spicier.
* depending one the size of the shoulder, you can always cut in half and adjust the quantity of the ingredients accordingly. So for a 6 lb boneless shoulder cut in half and double the ingredients.
