Adobo Honey Pork Tacos
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Latin/South American
Cook Time
6 hours
Author: A Cook Named Matt | Matt Broussard
Ingredients
-
340g (about 2¾ cups) flour
- 175G warm water
- 65G clarified butter or lard
- salt
- 5 lbs pork butt/shoulder
-
Spiceology Derek Wolf Adobo Honey Rub , to taste
- 1 yellow onion
- 1 lime
-
2 cups water or chicken stock
- salt, to taste
-
1 cup tomatillo salsa
- 1 cup sour cream
- Salt to taste
Flour Tortillas
Pork Cochinita
Salsa Verde Crema
Directions
Flour tortillas
- Mix all ingredients for about three minutes.
Let rest at room temp for ten minutes.
- Portion out into equal size balls
- Roll out on a generously flour surface
- Cook on a well-seasoned skillet
- When bubbles form and expand give it a flip
- Keep warm in a towel and enjoy
Pork Cochinita
Rub pork shoulder with Adobo Honey Rub and marinate for at least an hour.
Roast off in a 500°F oven on a rack and sheet tray for ten minutes till nice color is achieved.
Place into a Dutch oven lined with Banana Leaf and pour in the water/stock
Add sliced onion and lime then cover with banana leaf and bake at 300°F till fork tender. About five hours.
Shred the pork and season with salt to taste!
Salsa Verde Crema
Mix ingredients together. Drizzle over tacos.
