Ingredients
-
-
2 1/2-4 lbs boneless pork shoulder
-
1 tablespoon brown sugar
-
2 tablespoons cajun seasoning
-
1 tablespoon salt
-
1 tablespoon cumin
-
1 tablespoon paprika
-
1 tablespoon fresh ground black pepper
-
1 tablespoon chili powder
-
1/2 cup frozen apple juice concentrate
-
1/2 cup cider vinegar
-
-
1/2 cup sour cream
-
2 avocados, cut into 1/4 slices
-
1/2 cup fresh cilantro leaves, may be chopped
-
mild green taco sauce, to taste
-
1/2 cup onion, chopped
-
8 (6 inch) corn tortillas
-
1/2 tablespoon mesquite powder
Instructions
- Making the pork: COMBINE BROWN SUGAR THROUGH MESQUITE POWDER. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24 hours.
- PLACE APPLE JUICE and VINEGAR in a crock pot and add the spiced shoulder being careful not to lose the rub. Cook on high for two hours, then reduce to low for 10 more hours.
- REMOVE THE ROAST and let rest for 30 minutes.
- PULL roast apart with two forks.
- Making the tacos: HEAT OIL in small fry pan on medium-high until hot. Fry tortillas for about 30 seconds on each side so they're starting to turn crispy but are still quite pliable. Drain on paper towels or paper bag.
- SPREAD SOUR CREAM down the center of each tortilla along with slices of avocado and some cilantro.
- DIVIDE THE PORK equally and top each taco with a portion. Finish with mild green taco sauce to taste and the optional onions and/or cheese.
- FOLD TACO IN HALF and meditate while you lose yourself in culinary heaven!