Adobo Honey Pork Tacos

A Cook Named Matt | Matt Broussard
Servings

6

Prep Time

30 minutes

Cook Time

6 hours

Cuisine

Latin/South American

Category

Main Course

Slow-roasted pork shoulder rubbed with Derek Wolf Adobo Honey and braised until fall-apart tender β€” this is the kind of taco that earns a standing ovation. The Adobo Honey Rub brings sweet, smoky heat that penetrates deep into the meat over hours of low cooking, and the cool salsa verde crema brings everything into balance. A weekend cook worth every minute.

Adobo Honey Pork Tacos

Ingredients

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    • 340g (about 2ΒΎ cups) flour

    • 175G warm water
    • 65G clarified butter or lard
    • salt

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    • 5 lbs pork butt/shoulder

    • Spiceology Derek Wolf Adobo Honey RubΒ , to taste

    • 1 yellow onion
    • 1 limeΒ 

    • 2 cups water or chicken stock

    • salt, to taste

    • Banana Leaf

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    • 1 cup tomatillo salsa

    • 1 cup sour cream
    • Salt to taste

    Directions

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      1. Mix all ingredients for about three minutes.

      2. Let rest at room temp for ten minutes.

      3. Portion out into equal size balls
      4. Roll out on a generously flour surface
      5. Cook on a well-seasoned skillet
      6. When bubbles form and expand give it a flip
      7. Keep warm in a towel and enjoy

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      1. Rub pork shoulder with Adobo HoneyΒ Rub and marinate for at least an hour.

      2. Β Roast off in a 500Β°F oven on a rack and sheet tray for ten minutes till nice color is achieved.

      3. Place into a Dutch oven lined with Banana Leaf and pour in the water/stock

      4. Add sliced onion and lime then cover with banana leaf and bake at 300Β°F till fork tender. About five hours.

      5. Shred the pork and season with salt to taste!Β 

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      1. Mix ingredients together. Drizzle over tacos.
      Recipe Products
      Blend

      Derek Wolf | Adobo Honey Rub

      Key Ingredients

      Honey Granules, Paprika, Chili Powder