PULLED PORK TACOS WITH PICKLED RED ONIONS AND CILANTRO PESTO
My goodness, the rub recipe on this pulled pork is a real knock-out! Filled with brown sugar, Adobo seasoning, cumin, cinnamon, cayenne, and paprika, it gives the meat an authentic Adobo Mexican flavor. After marinating overnight, the flavors permeate the meat. The pork is pulled and placed into toasted soft corn tortillas. Top with yummy cilantro pesto and delicately pickled red onions and you have got one truly incredible bite in each pulled pork taco.
Provided by Danielle Williams @dwilliams1983
Categories Pork
Number Of Ingredients 21
Steps:
- Puncture a few slits in the fat of the pork.
- Mix together the first 8 ingredients.
- Rub all over the pork.
- Cover and refrigerate for at least two hours, but best overnight.
- Heat a large skillet to medium-high. Add olive oil. Brown pork on all sides.
- Place in Crock Pot. Add 1 beer and 2 cups chicken stock. Cook on high for 6 hours or until falling apart.
- Thinly slice 1/2 of a large red onion.
- Place in a large mason jar with apple cider vinegar, 1 tsp salt, and 1 tsp black pepper. Let sit for at least three hours or overnight.
- In a food processor pulse together the pumpkin seeds, cilantro, and garlic. Add salt, pepper, olive oil, water, sour cream, and lime juice.
- If the mixture is too thick, add a little more water, it should be the consistency of pesto.
- Heat oven to 350 degrees. Once the 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. Wrap tortillas in tin foil and heat in a 350 degree oven for 10 minutes.
- To assemble the taco, place a generous amount of pork in the tortilla. Add a few dollops of cilantro pesto and top with pickled red onions.
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