Pork and Squash Tacos
The sweetness of the squash helps balance the spice of the marinade and adds another texture to the tacos.
Ingredients
1 tbsp smoked paprika
1/2 tsp chili flakes
1 tsp cumin
1 tbsp salt
1 pork shoulder roast
1 onion, peeled and sliced thinly
4 cloves garlic, minced
2 butternut squash, peeled an cut into wedges
1 head cabbage, shredded
4 scallions, sliced thinly
1 clam micro cilantro
2 limes, juiced
2 packs tortillas, warmed
Method
- Combine all the spices and salt and divide in two
- Place the pork shoulder in a Dutch oven and rub with one half of the spice mixture and allow to marinate at least 1 hour
- Add the onion, garlic, and 1/2 cup of water to the pan and cover tightly with a lid or foil
- Heat oven to 325F and slow cook the shoulder until it is fork tender, usually about 2 hours
- When the shoulder is finished, increase the oven heat to 400F
- Toss the squash with the rest of the spice mixture and transfer to a foil lined tray and roast until tender, about 20 minutes
- While the squash is roasting, shred the pork shoulder and combine with any cooking liquid
- Combine the cabbage, scallion, and cilantro with the lime juice and a glug of neutral oil and pinch of salt
- When the squash is done transfer to a serving dish alongside the pork shoulder and serve with the cabbage salad and warmed tortillas
