| Ingredients: 5 Pound(s) pork butt 1 Cup(s) water 1 Cup(s) oil, vegetable 1 large onion, white 10 Clove(s) garlic 2 Tablespoon(s) cumin 2 Tablespoon(s) ground coriander 2 Teaspoon(s) oregano 2 Teaspoon(s) salt 1 Teaspoon(s) red pepper flakes 1/2 Teaspoon(s) thyme |
Directions:
Cut pork butt into 2-inch pieces, leaving all the fat. Put the pork pieces in a dutch oven (or instapot). To the pot add water, oil, sliced onion, garlic, cumin, coriander, oregano, salt, pepper flakes, and thyme. Cover and cook for 350 degrees for 3.5 hours. Remove cover and cook for another 30 minutes to get some browning. Remove the meat from the pot. Drain off the fat. Reduce the cooking liquid over medium high heat until it is about one third cup. Break the pork up into 1-inch pieces, but don't shred it. Add the pork back to the cooking liquid and stir. Remove the pork to a skillet with one teaspoon of reserved fat. Crisp up the pork for 3-5 minutes to get browning on one side. Remove from heat and assemble into tacos. Serve on tortillas with pickled onion, cabbage, cilantro. |
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Pickled Onions (
Required ) :
1 Cup(s) vinegar, white 2 Teaspoon(s) sugar 2 Teaspoon(s) salt 2 sliced onion, red 1 seeded chili, jalapeno |
Directions: In a large bowl, mix vinegar, sugar, salt, jalapeno and sliced onions. Cover and refrigerate for one hour. Remove the jalapeno and serve. |