prep: 20 minutes
cook: 6 to 8 hours
cool: none
pulled pork
2 tablespoons light brown sugar
½ tablespoon ground cumin
½ tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 pounds boneless pork shoulder or butt, trimmed
1 cup apple juice
tacos
2 ounces Cheddar cheese, grated (about ½ cup)
¼ small red onion, thinly sliced
½ cup roughly chopped fresh cilantro
½ cup Jo’s Salsa (see Magnolia Table, Volume 1) or salsa of your choice
8 to 10 corn tortillas, homemade or store-bought
1. To make the pulled pork: In a medium bowl, mix the brown sugar, cumin, chili powder, onion powder, garlic powder, mustard powder, salt, and pepper. Rub the pork with the seasoning mixture until well coated.
2. Place the pork in a slow cooker and pour the apple juice and 1 cup water on top. Cover and cook on low for 6 to 8 hours, until the pork shreds easily with a fork.
3. Place the pork on a platter and shred all the meat with two forks. Return the meat to the slow cooker with its juices and keep warm until ready to use (or refrigerate the pork in its juices and reheat when ready).
4. To make the tacos: In a medium skillet over medium-high heat, char the tortillas for 1 minute on each side, until browning begins. You want the tortillas to still be malleable, not hard or crispy.
5. Layer the pulled pork, Cheddar, onion, cilantro, and salsa on the tortillas and serve.
Makes 4 or 5 servings