Pulled Pork Tacos with Tomatillo Salsa

Ingredients

1. Bone in Pork Butt (Approx 8lb)

2. Seasoning (Dry Rub):

  • 3 tablespoons paprika
  • 1 teaspoon smoke paprika
  • 2 teaspoons onion powder
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons ground cumin
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons salt
  • 1 teaspoon black pepper

3. Salsa Verde (Tomatillo Salsa)

  • 9 medium tomatillos
  • 1 small yellow onion, cut into large chunks
  • 4 garlic cloves unpeeled
  • 2 tablespoons avocado or olive oil plus more for drizzling
  • 2 tablespoons fresh lime juice
  • ½ cup chopped fresh cilantro
  • 1¼ teaspoons sea salt plus more for sprinkling

Instructions

Seasoning (Dry Rub)

  1. Mix seasoning in a bowl
  2. Rub pork shoulder in yellow mustard or your favorite hot sauce to help the binding of the rub. Sprinkle liberally the rub all over every surface of the pork butt. If you have time, you can marinate this overnight.
  3. Place Pork Butt into a baking pan and place into a 450F pre-heated oven for 1 hour – We want to get a good color and bark on the pork. Color equal’s flavor.
  4. After an hour remove from the oven and tightly wrap the pork and baking dish in foil. Reduce oven to 300f and place back in for 3 hours. The pork is done when you can easily remove the bone.
  5. Let cool for 20 minutes and then shred.

Salsa Verde (Tomatillo Salsa)

  1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
  2. Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned.
  3. Remove the garlic from the foil and peel it. Remove the stems from the peppers.
  4. In a food processor place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste. Store leftover salsa in the fridge for up to 5 days or place in sterilized mason jars for later.

Place pulled pork into the Santa Fe Flour Taco and top with the Salsa Verde, chopped avocado and some cilantro to garnish.