Porko de Mayo

What is more tasty then pulled pork? Not only does it make a great barbeque sandwich, but it has the potential for so much more. So I cooked up a huge pork shoulder and decided to make a few meals out of it. First up is pulled pork tacos with spicy black beans and cilantro-lime rice.

 

Basic Pulled Pork
1 Pork shoulder (also called Boston butt)
2 Tbsp Veg oil
1 onion cut into quarters
6 cloves of garlic, smashed
1 14oz can low sodium chicken broth
salt
pepper

Large cast iron dutch oven

Preheat oven to 300 degrees. Take the pork shoulder out of fridge at least 1/2 hour before the starting of cooking, allowing it to come to room temperature. Heat dutch oven over high heat until very hot. Dry the surface of the meat and season liberally with salt and pepper. Add oil to hot pan then add the meat. Sear for 5 minutes then flip and sear on the other side. Once the other side is seared, add the chicken broth, garlic and onion to the pan. Cover tightly and place into heated oven. Braise for the next 5-6 hours, flipping the roast every few hours. It may take longer depending on the size of your shoulder. The meat should be tender and pull apart easily. Once fully cooked, remove the pork from its roasting juices and let cool. Once cool enough to handle, pull into bite sized chunks with your fingers or forks.

Serve with your favorite barbeque sauce or with the following for delicious tacos!

Easy Spiced Black Beans

1 can black beans
1/2 of a medium onion, finely diced
2 cloves of garlic, minced
1 jalapeno, seeds and inner membranes removed (If you like it very spicy, you can leave these in, I prefer milder) and finely diced
1 tsp veg oil
1/2 cup chopped cilantro leaves

Heat a small sauce pan until hot. Add the oil and the onions. Saute the onions over medium heat until translucent. Add the garlic and jalapeno and cook for 30-60 seconds or until you can smell the garlic. Add the beans and turn to low heat. Simmer for 15 minutes. Add cilantro and serve.


Cilantro-Lime Rice
2 tsp veg oil
2 limes
2 cups rice
1 14 oz can chicken broth
2 cups water
Salt
1 cup chopped cilantro leaves

Zest 1 lime, and juice both. Heat large pot. Add the oil, and then the rice. stirring, for 2 minutes until you can start to smell the rice. Add lime zest and lime juice. Stir well. Add the chicken broth, water, and 1/2 tsp salt. Stir and cover, reducing the heat to medium low. Cook for 15-20 minutes or until the rice is done. Add the cilantro and fluff with a fork. Enjoy!

I served this with flour tortillas, and the normal taco "fixins" of sour cream, shredded cheese and salsa.