March 19, 2013
By Clint Brown
The Chronicle
The Zope Gazette
Tue Mar 19, 2013, 08:41 AM CDT
Pella —
|
10 lb |
bone in pork butt
find more delicious recipes at www.porkbeinspired.com
|
|
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 |
1
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.
2
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.
3
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.
4
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.
5
Heat oven to 350 degrees.
6
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.
7
Wrap tortillas in tin foil and heat in a 350 degree oven for 10 minutes.
8
To assemble taco place generous amount of pork in the tortilla, add a few dollops of cilantro pesto, and top with pickled red onions.
Copyright
2013
Pella Chronicle. All rights
reserved. This material may not be published, broadcast,
rewritten or redistributed.