Pulled Pork Tacos with Pickled Red Onions and Cilantro Pesto

Name: Pulled Pork Tacos with Pickled Red Onions and Cilantro Pesto
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 20
Cuisine: Mexican
Ingredients: 10 lb bone in pork butt; 1/2 c brown sugar, firmly packed; 4 tsp salt; 4 tsp black pepper; 2 tsp cayenne pepper; 2 tsp cinnamon; 2 Tbsp cumin; 2 tsp Sazon adobo seasoning; 2 tsp paprika; 1/4 Tbsp olive oil; 2 c dark beer; 2 c chicken stock; 1/2 red onion, sliced; 3 1/4 c fresh cilantro; 2 c apple cider vinegar; 3 clove garlic, chopped; 1/2 c pumpkin seeds, toasted; 1/4 c water; 2 Tbsp sour cream; 1 Tbsp lime juice; 20 tortillas, corn

By Danielle Williams
@dwilliams1983

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

Sporty Snack Showdown Contest Runner-Up!
My goodness, this rub recipe is a real knock-out! Throw in the yummy cilantro pesto and delicately pickled red onions and you have got one truly special meal. The Test Kitchen

Rating:

★★★★★ 8 votes5

Comments:

44 Comments

Serves:

Prep:

30 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

Add to Grocery List

10 lb

bone in pork butt
1/2 c

brown sugar, firmly packed
4 tsp

salt
4 tsp

black pepper
2 tsp

cayenne pepper
2 tsp

cinnamon
2 Tbsp

cumin
2 tsp

Sazon adobo seasoning
2 tsp

paprika
1/4 Tbsp

olive oil
2 c

dark beer
2 c

chicken stock
1/2

red onion, sliced
3 1/4 c

fresh cilantro
2 c

apple cider vinegar
3 clove

garlic, chopped
1/2 c

pumpkin seeds, toasted
1/4 c

water
2 Tbsp

sour cream
1 Tbsp

lime juice
20

tortillas, corn

How to Make Pulled Pork Tacos with Pickled Red Onions and Cilantro Pesto

Step-by-Step

Puncture a few slits in the fat of the pork. Mix together first 8 ingredients and rub all over the pork. Cover and refrigerate for at least two hours, but best over night.
Heat a large skillet to medium high. Add olive oil. Brown pork on all sides. Place in crock pot and 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 large mason jar with apple cider vinegar, 1 tsp salt, 1 tsp and 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 mixture is too thick, add a little more water, it should be the consistency of pesto.
Heat oven to 350 degrees.
Once 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 taco place generous amount of pork in the tortilla, add a few dollops of cilantro pesto, and top with pickled red onions.