Originally inspired by Cinco de Mayo, we think this taco recipe is a perfect match for those fresh summer garden vegetables or farmers market finds, Deutsch Family Farm shredded pork, and enjoyed outside with a cold glass of your favorite beverage!
● 7-8 lbs bone-in deutsch family farm pork roast
● 2 tbsp vegetable oil
● salt to taste
● freshly ground black pepper to taste
● 6 garlic cloves, finely chopped
● 1 medium onion, chopped
● 1 (32 oz) can whole tomatoes in juice
● 1 c water
● 2 chipotle chiles in adobo, finely chopped
● 1 tbsp dried oregano
● 1 tsp ground cumin
● cilantro to garnish
● avocado, sliced or diced
1. Score the skin of the pork with a sharp knife. Season the pork with 2 teaspoons salt and 1 teaspoon pepper. In a 5-to 6-quart crock pot, heat the oil over high heat until hot. Sear the pork butt, turning once, until browned, 6 to 8 minutes total. Transfer the pork to a plate. Cook the garlic and onion in the fat in the crock pot, stirring occasionally, until golden, about 6 minutes. Stir in the tomatoes, water, chipotles, oregano, and cumin. Then add the pork with any accumulated juices and cover the crock pot.
2. Simmer the pork butt on low, covered, turning over once, until the meat is very tender, 7 to 8 hours. Shred the pork, discarding the bone, then place the shredded pork back in the cooking liquid, breaking up the tomatoes with a spoon. Season with salt and pepper to taste and serve with cilantro, avocado and tortilla.