The pork shoulder for this menu is treated with a dry rub of seasonings a day ahead of cooking and then placed over a bed of onions, dried ancho and chipotle chile pods, and garlic before braising in a slow cooker with a bit of water for at least 6 hours on low heat. After the pork is meltingly tender, remove it from the pot, allow to cool until you can easily “pull” and shred the meat by hand. Skim the fat from the sauce ingredients, puree the sauce (with its vegetables), in a food mill, add the shredded pork back to the sauce, and reheat. Serve in warmed soft taco-sized flour tortillas with the suggested toppings below.

Spicy pulled-pork soft tacos with Monterey Jack cheese, avocado wedges, and sour cream
Steamed rice
Shredded lettuce salad with salsa

House-made lemon-lime sorbet

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