Pulled Pork Tacos
Taco Tuesday 🌮 just got a whole lot better with our Smoky Swine Seasoning! 🌮 Cooked slow and infused with orange and lime juices, these tacos are perfect for any gathering or a flavorful Tuesday night dinner!
Prep Time: 15-20 minutes
Cook Time: 4 hours
Yields: 20 servings
Ingredients:
- 4 lbs boneless, skinless picnic pork butt (also known as a boneless pork shoulder or Boston butt)
- ¾ cup Bolner’s Fiesta Brand Smoky Swine Seasoning
- ½ cup brown sugar
- 2 cups of orange juice
- ½ cup lime juice
- 2-3 canned chipotle peppers with 3 tbsp adobo sauce from can
Directions:
- Preheat your oven to 275 °F
- Cut pork into approximately 3-inch cubes.
- In a Dutch Oven or large heavy pot, add the Smoky Swine seasoning and all ingredients and stir. Then add the cubes of pork.
- Cook in oven for about 3 to 3½ hours, or until the pork begins to fall apart easily with a fork.
- Remove pork from Dutch Oven and reserve the liquid. Allow pork to rest for for a few minutes on a large aluminum pan or baking sheet.
- Shred pork using two forks, occasionally adding some of the cooking liquid onto the pulled pork for more flavor and moisture (about 1/4 to 1/2 cup).
- Serve on warm tortillas with lettuce/shredded cabbage, cheese, and a squeeze of lime.
