Pulled Pork Tortillas

Sun, 5 May 2024

INGREDIENTS:
· 2 kg / 4 lb pork shoulder or neck , skinless, boneless (fat on)
· 1 medium onion , chopped
· 1 jalapeno , deseeded, chopped
· 4 cloves garlic, minced
· 3/4 cup fresh orange juice (2 oranges)

To Rub:
· 2 1/2 tsp salt
· 1 tsp black pepper
· 1 tbsp dried oregano
· 2 tsp ground cumin
· 2 tsp ground coriander
· 1 tbsp olive oil

To Finish:
· Mexican Pulled Pork
· Fajita Spice
· Pork Fat or Oil 1 tbsp. per batch

For The Tortillas:
· Crisped Pork Carnitas (Recipe Below)
· Steamed or warmed Small tortillas (corn or flour)
· Spicy Tomato & Avocado Salsa
· Finely sliced Iceberg Lettuce (chiffonade)
· Mild Grated White Cheddar cheese
· Sour Cream

METHOD:
1. Dry the pork shoulder, oil the meat, then combine the dry rub ingredients, then rub all over the
oiled pork.
2. Place the pork in a slow cooker (fat side up), top with the onion, jalapeño, minced garlic (don't
worry about spreading it) and pour the juice of the oranges down the side so as not to wash off
the spices from the meat.
3. Slow Cook on low for 8-10 hours depending on the size. 1 – 1.5 kg / 2 – 3 lb: 8 hours on low.
1.5 – 3 kg / 3 – 6 lb: Cook time per recipe. 3 – 4 kg / 6 – 8 lb: Use large oval slow cooker, 12
hours on low
4. Pork should be tender enough to shred. Remove from the slow cooker and let cool slightly.
Then shred using two forks.
5. Skim off the fat from the juices remaining in the slow cooker, but save some for cooking and
discard the rest, or use a liquid separator as demonstrated to separate oils and liquids. If you
have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be
salty; it is from seasoning the pork.

To Crisp:
1. Heat 1 tbsp. of oil/saved pork fat in a large non-stick pan or well-seasoned skillet over high
heat. Spread pork in the pan, drizzle over some juices. Sprinkle with 1 tsp. Fajita Spice. Wait
until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly
sear the other side - you don't want to make it brown all over because then it's too crispy, you
need little crispy & tender juicy bits (Carnitas!).
2. Remove pork from skillet. Repeat in batches - don't crowd the pan or it won’t fry.
3. Just before serving, drizzle over more juices and serve hot, stuffed in tacos with fillings family
style!