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pulled pork tacos with pickled red onions and cilantro pesto

(8 RATINGS)
3.25K Pinches 15 Photos
dwilliams1983 avatar
Newport, RI
Updated on Mar 7, 2020

This recipe takes some time but is well worth the time. It tastes great and is an inexpensive way to please a game day crowd.

Blue Ribbon Recipe

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.

— The Test Kitchen
prep time 30 Min
cook time 6 Hr
method Slow Cooker Crock Pot
yield 20 serving(s)

Ingredients

  • 10 pounds pork butt, bone in or boneless
  • 1/2 cup brown sugar, firmly packed
  • 4 teaspoons salt
  • 4 teaspoons black pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons cinnamon
  • 2 tablespoons cumin
  • 2 teaspoons Sazon adobo seasoning
  • 2 teaspoons paprika
  • 1/4 tablespoon olive oil
  • 2 cups dark beer
  • 2 cups chicken stock
  • 1/2 - red onion, sliced
  • 3 1/4 cups fresh cilantro
  • 2 cups apple cider vinegar
  • 3 cloves garlic, chopped
  • 1/2 cup pumpkin seeds, toasted
  • 1/4 cup water
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 20 - tortillas, corn

How To Make pulled pork tacos with pickled red onions and cilantro pesto

  • Scoring the fat in the pork.
    Step 1
    Puncture a few slits in the fat of the pork.
  • Rub ingredients in a bowl.
    Step 2
    Mix together the first 8 ingredients.
  • Rubbing the pork with the rub.
    Step 3
    Rub all over the pork.
  • Rubbed pork covered in a slow cooker.
    Step 4
    Cover and refrigerate for at least two hours, but best overnight.
  • Browning each side of the pork.
    Step 5
    Heat a large skillet to medium-high. Add olive oil. Brown pork on all sides.
  • Adding beer to the slow cooker with the pork.
    Step 6
    Place in Crock Pot. Add 1 beer and 2 cups chicken stock. Cook on high for 6 hours or until falling apart.
  • Slicing the onion.
    Step 7
    Thinly slice 1/2 of a large red onion.
  • Salt, black pepper, and cider vinegar added to mason jar with onions.
    Step 8
    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.
  • Pumpkin seeds, cilantro, and garlic. Add salt, pepper, olive oil, water, sour cream, and lime juice in a food processor.
    Step 9
    In a food processor pulse together the pumpkin seeds, cilantro, and garlic. Add salt, pepper, olive oil, water, sour cream, and lime juice.
  • Mixture pulsed until consistency of pesto.
    Step 10
    If the mixture is too thick, add a little more water, it should be the consistency of pesto.
  • Shredding the cooked pork.
    Step 11
    Heat oven to 350 degrees. Once the pork is done cooking begin shredding the meat with two forks.
  • Adding juices to the pulled pork.
    Step 12
    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.
  • Assembling the pulled pork taco.
    Step 13
    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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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