Mexican Pulled Pork Tacos

Prep time: 10min
Total time: 420min
Serves: 6 (plus leftovers)
6 lb
pork shoulder picnic roast (bone in) (Boston Butt), excess fat trimmed
3 kg
3
chipotle chilies in adobo sauce, chopped
1 tbsp
adobo sauce (from chipotle can)
15 mL
2 tbsp
canola oil
30 mL
1 tbsp
brown sugar
15 mL
4 cloves
garlic, chopped
2 tsp
ground cumin
10 mL
2 tsp
dried oregano
10 mL
2 tsp
salt
10 mL
1 3/4 cups
orange juice
425 mL
3/4 cup
water
175 mL
1
onion, chopped
5 inch
multigrain tortillas, warmed
3/4 cup
prepared salsa verde
175 mL
Per serving (2 tacos):
calories
480
fat
20 g
saturated fat
4.5 g
carbs
46 g
sugar
12 g
protein
28 g
cholestrol
75 mg
fibre
4 g
sodium
1440 mg

Directions

  1. Stir chipotles with canola oil, brown sugar, garlic, cumin, oregano and salt. Pat pork roast dry and coat with rub mixture. Add roast to a roasting pan along with onion. Whisk orange juice with water and 1 tbsp (15 mL) adobo sauce. Pour over roast, cover tightly with foil and roast at 275°F (150°C) for about 6 hr. or until meat is tender and will shred easily with a fork (add more water during cooking if pan is dry).

  2. Remove roast and let rest for 15 min. Skim off fat and simmer cooking liquid over medium-high heat, until reduced to 3/4 cup (175 mL).

  3. Shred pork with 2 forks and return to cooking liquid. Place 1/2 cup (125 mL) shredded pork onto each tortilla and top with salsa verde.

Tip

Garnish tacos with tomato salsa, avocado, cilantro and pumpkin seeds, if desired.