Slow Roasted Pork Shoulder Tacos
Tacos are a year round staple in our house. I love that they’re protein packed and the kids love that it’s a make your own dinner situation. They are always served family style on our rickety wooden dining table with plates and bowls lined up along the center with all the bits and bobs we find in our fridge that can be reasonably considered taco toppings. Some of us like it served bowl style with lots of chips, some of us like a loaded taco, and some of us start out with a taco and end up eating an empty tortilla while the filling falls into our laps. This pork shoulder is so incredibly juicy and savory that it can marry with any toppings, but this mango salsa is the perfect counterpart.
Ingredients:
Makes 8 servings
Pork Shoulder:
1 2-3 pound pork shoulder
salt and pepper
1 tablespoon olive oil
10 cloves of garlic, smashed
3 bay leaves
6 sprigs of fresh thyme
a pinch of red pepper flakes
2 tablespoons coriander
juice from 4 oranges (half cup)
1 cup bone broth (increase to 2 cups if using slow cooker/dutch oven instead of instant pot)
juice of 1 lime
Mango Salsa:
2 ripe mangos
juice of 1 lime
1 shallot
2 tablespoons cilantro, finely chopped
½ teaspoon salt
For serving:
tortillas
shredded lettuce
Directions:
Put your instant pot on the saute function. Season the pork shoulder all around with salt and pepper. Heat the olive oil in the instant pot and brown the meat on all sides. Add the garlic cloves, bay leaves, sprigs of thyme, red pepper, coriander, orange juice, and broth and give it all a stir. Put the lid on and cook on manual high pressure for about 2 hours. Let the pressure release naturally and remove the meat. Shred and put back in the pot with the juices. Squeeze the juice of one lime over top. Keep it warm until serving time.
Slow cooker option: Brown the season meat in a pan and then move to the slow cooker and add the rest of the ingredients. Cook on low for about 8 hours and slice or shred to serve.
Dutch oven option: Preheat your oven to 325 degrees F. Heat your dutch oven over medium heat on the stove and brown the seasoned meat. Add the rest of the ingredients and add the lid. Put in the oven to cook for about 3 - 4 hours. Check it for liquid halfway through the cooking time and add more if it gets close to the bottom of the pan. Shred to serve!
