These crispy pickled pork tacos taste exactly like summer. I’ll make the pickles ahead of time and start the tacos early in the day so they are ready for an easy dinner. Add some homemade salsa with chips and you are set for the night. Try these crispy pickled pork tacos when you need a dash of summer, anytime of the year.
As soon as the weather turns warm we throw the windows open to hear the sound of boats going by and move all of our meals outside. We'll pour some wine, snack on salsa and guacamole and make these tacos. We love tacos, especially these pork tacos. They are so easy to make and are even better the next day. The pork is fall-off-the-bone tender, the quick pickles add the perfect crunch, and grilled jalapeños tops it off with just the right amount of heat.
There are a few steps to the recipe below but a few can be done ahead of time. I make a batch of the quick pickles every week because I like to have them handy for salads, sandwiches, and...tacos. For this recipe I've mixed red cabbage, red onion, and radish but you should feel free to experiment with your own favorite mixture.
CRISPY PICKED PORK TACOS
FOR THE PORK RUB:
¼ cup salt
¼ cup pepper
¼ cup cumin
¼ cup garlic powder
¼ cup pepper
¼ cup packed brown sugar
¼ tsp cayenne pepper
FOR THE PORK
1 PORK SHOULDER/BUTT
2 Tbs. olive oil
2 large yellow onions, sliced
12-14 sm. white corn tortillas
FOR GARNISH
cilantro
lime wedges
queso fresco
Rinse and pat dry the pork shoulder. Evenly coat pork with rub and massage in to meat. Adding any leftover rub on fat-top side of meat. Heat dutch own on stovetop, add olive oil. Sear pork on all sides. Slice white onions and place around shoulder in pan. Cover with lid and place in 300 degree oven for 3 hours checking every hour (oven time can vary depending on size of pork shoulder. If on the smaller size check meat after 2 hrs).
The pork is done when the bone removes clean, and meat pulls apart easily. Shred the pork into large chunks using forks. There will be delicious pan drippings left from the meat. Remove the layer of grease and spoon the remaining drippings over pork to keep it moist.
PICKED CABBAGE SLAW
1 cup red cabbage, shredded
1 bunch radish, thinly sliced
1 thinly sliced jalapeño pepper (seeds removed)
2 cup apple cider vinegar
¼ cup sugar
Slice red cabbage, jalapeño, and radish into ¼ inch slices. Add to large jar with lid and set aside. Add sugar and vinegar to a saucepan on medium heat. Stir until sugar is dissolved, pour over vegetables. Marinate for several hours in refrigerator (overnight is best.)
To Serve:
Warm corn tortillas until slightly crispy on the outside. Place pork in tortilla and top with pickled slaw, chopped cilantro, crumbled queso fresco and a squeeze of lime.
Enjoy the tacos with good friends and an ice-cold drinks.
