Make Pulled Pork: Heat lard in a large Dutch oven over medium heat. Pat pork dry with paper towels and season with salt and pepper. Sear pork on all sides until deeply browned. Add water, bay leaves, jalapenos, oregano leaves, cinnamon, and cloves to Dutch oven. Cover and allow to simmer until fork tender, about 2-1/2 to 3 hours. Remove from heat and strain, reserving braising liquid. Once cool enough to handle, shred pork into large pieces; set aside.
Cinco de Mayo is here! And we only want to celebrate with Chef Elizabeth's authentic Adobo Pulled Pork Tacos complete with a homemade red chile sauce and a fresh citrus pico de gallo. And, it's not a fiesta without her Mexican Martini.
Servings and Ingredients
|2 tbsp. lard|
|4 lbs. pork shoulder , trimmed|
|1 tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground black pepper|
|4 c. water|
|2 Hy-Vee dried bay leaves|
|2 fresh jalapeños, halved and seeded|
|1 tbsp. Hy-Vee dried oregano leaves|
|½ tsp. Hy-Vee ground cinnamon|
|6 whole cloves|
|Adobo Red Chile Sauce|
|4 oz. dried ancho chiles, about 8 each|
|3 tbsp. lard, divided|
|1 small yellow onion, chopped|
|4 clove(s) garlic , minced|
|½ tsp. Hy-Vee ground cumin|
|½ tsp. dried oregano leaves|
|1 c. fresh orange juice|
|3 tbsp. Hy-Vee granulated sugar|
|1 tsp. Hy-Vee apple cider vinegar|
|2 c. Pulled Pork braising liquid, or chicken broth|
|1 dried bay leaf|
|Citrus Pico de Gallo|
|½ c. Hy-Vee green manzanilla olives, drained and chopped|
|¾ c. fresh oranges, such as navel and/or cara cara, peeled and chopped|
|⅓ c. red onion, finely chopped|
|1 clove(s) garlic, minced|
|¼ c. fresh cilantro , finely chopped|
|Fresh lime juice|
|1 tbsp. Hy-Vee granulated sugar|
|16 Hy-Vee street taco flour tortillas , warmed|
|Hy-Vee sour cream|
|Green cabbage, chopped|
|Fresh cilantro , chopped|
|Queso Fresco, crumbled|
Things To Grab
- Large Dutch oven with lid
- Paper towels
- Medium skillet
- Heat-safe container
- Blender or food processor
- Large skillet
- Fine-mesh strainer
- Medium bowl
Make Adobo Red Chile Sauce: Heat 2 tablespoons lard in a medium skillet over medium heat. Add ancho chiles to skillet and fry about 1 minute on each side. Remove peppers from oil, add to a heat-safe container, and fill with hot water. Allow chiles to rehydrate for 3 hours or up to overnight. In the same skillet, saute onions and garlic in remaining chili oil until translucent. Remove from heat, drain and discard oil, set aside.
After the chiles have rehydrated, drain chiles, discard liquid, and remove seeds. Add chiles, sauteed onions and garlic, cumin, oregano, orange juice, granulated sugar, apple cider vinegar, and Pulled Pork braising liquid or chicken broth in a blender or food processor. Blend until smooth.
Pour sauce into a large skillet. Add bay leaf and remaining 1 tablespoon lard; bring to a simmer. Stir in fresh orange juice and additional Pulled Pork braising liquid or chicken broth to reach desired consistency. Simmer for 30 minutes. Remove sauce from heat and pour sauce through a fine mesh strainer and our over Pulled Pork. Toss, cover, and keep warm.
Make Citrus Pico de Gallo: Combine olives, oranges, red onion, garlic, and cilantro in a medium bowl. Season with salt, fresh lime juice, and sugar. Cover and chill until ready to serve.
Assemble Adobo Pulled Pork Tacos: Top flour tortillas with Pulled Pork, Citrus Pico de Gallo, and, if desired, sour cream, green cabbage, fresh cilantro, and queso fresco.
Hyvee Culinary Expert TipMake it a fiesta with Chef Elizabeth’s Mexican Martini: Add 2-oz. Anejo tequila, 1-1/2-oz. Cointreau, 2-oz. fresh lime juice, 1-oz. fresh orange juice, 1 splash lemon-lime soda, and 1 splash green olive brine to a cocktail shaker filled with ice. Shake vigorously until chilled and strain into a large martini glass. Garnish with a fresh orange peel, if desired.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 145mg
- Sodium: 930mg
- Total Carbohydrates: 49g
- Protein: 49g