Pork Tacos with Pickled Jalapeño and Cabbage Slaw
Slow cooking pork shoulder is one of the most satisfying kitchen projects-- very little active effort with maximum deliciousness. We love pairing this rich cut with the spicy punch of pickled peppers and crunchy cabbage for a very special taco night!
Ingredients
1 3-4 lb pork shoulder roast
2 tsp smoked paprika
1/2 cumin seed
2 tbsp brown sugar
3 tbsp salt
1 habanero pepper, cut in half
1/2 cup apple cider vinegar
1 pack tortillas (usually 4 per person)
2 lb cabbage, thinly sliced
1/2 cup pickled jalapeños
1 bunch cilantro, minced
Method
- The night before you want to slow cook the pork, place it in a Dutch oven or other lidded oven-proof dish and rub it all over with the paprika, cumin, sugar, and salt then let marinate overnight
- Heat oven to 300F
- Add the habanero and vinegar to the pork and place in the oven to slow roast until fall apart tender, usually around 4 hours or overnight
- When the meat is fork tender remove from the oven, discard the pepper, and shred and combine withy any cooking liquid
- Toss the cabbage, jalapeños, the pickle liquid, and cilantro with a hefty glug of olive oil and big pinch of salt to make a crunchy slaw.
- Serve the pork with warm tortillas topped with the slaw
