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Pulled Pork Fajitas
7 lbs pork shoulder
Spice Rub:
1 1/2 TBSP onion powder1 1/2 TBSP garlic powder2 TBSP cumin2 TBSP dried oregano, rubbedbetween your fingers2 1/2 TBSP kosher salt (1 1/4 TBSPtable salt)2 1/2 tsp black pepper1 tsp sugar1/2 tsp cayenne pepper3 TBSP white vinegar6 TBSP olive oil (one that you likethe taste of)
Veggies:
1 1/2 TBSP olive oil1 large onion, sliced into half moons and rings separated1 red bell pepper, cut into 1/3" strips3 cloves garlic, mincedAbout 1 tsp of the reserved spice rubJuice of 1/2 a limeSmall flour tortillas, warmed per the package instructionsOptional Toppings: Sour cream, guacamole, cilantro, tomatoes, slices of limes, your favorite cheese, etc.
Day Before Serving:
Trim the pork shoulder of some (but not all) of the fat. If desired, you may leave allof the fat on. With the fat side up, cut the pork into three pieces. Most pork shoulders have a bone onone end of the roast. This means that you will not be able to cut the shoulder into three even pieces
 –
 but that's OK. If your butcher has already removed the bone, great! Otherwise, leave the bone in.Trust me, the bone will easily fall out on its own when the pork is done cooking.For the rub, mix all of the dry ingredients together.
Reserve 1 tablespoon of the dry mixture for theveggies.
It's easy to forget to reserve that tablespoon of dry rub so make every effort to remember.To the remaining rub, add the vinegar and olive oil and mix well. Rub the mixture all over the meat
 –
 and I mean RUB IT IN. Get rough with that pork and let it know who's boss. Place the pork in a roastingpan (fat side up), cover, and refrigerate AT LEAST overnight. It's even better after marinating for 24hours.
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