PORK TAQUITOS

PORK TAQUITOS image

Yield 4 Servings

Number Of Ingredients 21

Ingredients

2.5 lb of pork butt or pork shoulder
The Dry Rub:
2 tsp kosher salt
4 tsp chile powder
2 tsp ground cumin
2-3 tbsp of olive oil
12 oz of tomato juice
4 oz of lime juice
3 cloves of garlic
4 springs fresh cilantro chopped
4 oz of frying oil
Accoutrements for the Taquito:
12 6 inch flour tortillas
3 fresh limes wedges
Pico de Gallo:
3 large tomato,
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
2 tbsp lime juice
Salt and Pepper to taste

Steps:

Directions for the Taquitos: Cut the pork in large chunks, and season with the dry rub ensuring that every side is well coated. In a heavy bottom pot add your olive oil and let it get very hot. Add your pork chunks and sear on all side, till golden brown. When done searing. Pour out excess fat and add your tomato juice, lime juice and garlic cloves. Scrape the bottom of pot to release any fond, and bring liquid to a boil. Cover the pot and place in a 350 degree oven for 2 hours. You can test if the pork is ready by using a fork to pick the meat. It should pull easily. If not leave in the oven for a half hour more. When ready let the pork cool in the pot. When cool enough to handle simply shred or pull the pork using two forks right in its own pot sauce. Give the pulled pork a toss to evenly coat it. Add the 4 springs of the fresh chopped cilantro to the pulled pork. To make the Taquitos Place the pull pork at the end of the tortilla, tuck and roll till you have reached the top of the tortilla. It should look like a fat cigar. When done with making all of your Taquitos place them on a wire rack with a pan Underneath. Have your 4 oz of frying oil at a smoky hot point. With a laddle pour over the hot oil over the Taquitos watching the tortilla crisp-up. When done transfer them on a platter. Serve the Taquitos on a platter with a bowl of Pico de Gallo and lime wedges. Directions for Pico de Gallo: In a medium bowl, combine tomato, jalapeno pepper cilantro, green onion and lime juice. Season with salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.