Pulled Pork Tacos

    Yesterday was Cinco De Mayo! What a better way to celebrate than with an abundance of tequila and some fresh, slow cooked pork tacos! I had some friends over last night and we had a blast. I served them with some zesty coleslaw on top and some rice and beans! This meat is so tender, it fell right off the bone when I shredded it! Definitely make the coleslaw the day before to allow the flavors to meld!

Pulled Pork Tacos

Ingredients:

  For the brine:

- 1/2 cup of salt

- 1/2 cup of brown sugar

- 8 cups of water

  For the pork:

- 1 (3-4 pound) pork shoulder

- 1 teaspoon of dried oregano

- 1 teaspoon of chili pepper

- 1 teaspoon of cumin

- 1 teaspoon of salt

- 1/2 teaspoon ground pepper

- 1 onion, diced

- 1 tablespoon of minced garlic

- 1 (6 ounce can of tomato paste

- 3 tablespoons of sofrito

- 1 tablespoon of honey

- 1/2 cup of orange juice

- 1/4 cup of lime juice

- tortillas for serving

  For the coleslaw:

- 1 (16 ounce) package of coleslaw mix

- 1/4 cup of rice vinegar

- 3 tablespoons of lime juice

- 1 tablespoon of olive oil

- 2 tablespoons of sugar

- 1/2 teaspoon salt

- 3 tablespoons of chopped cilantro leaves

    Mix together all of the coleslaw ingredients in a large bowl and allow to sit in the refrigerator throughout the entire pork process. In a large microwave safe bowl, add two cups of the water, microwave for two minutes and add the salt and brown sugar. Mix until salt and sugar are dissolved. Add the remaining 6 cups of cold water to the salt and sugar mixture. Mix well and make sure that it is room temperature (you don't want your meat to start cooking). Add the pork shoulder to the water, cover with plastic wrap and refrigerate for 8 hours. Remove from the brine, rinse in cold water, and pat dry with a paper towel. In a small bowl combine the oregano, chili pepper, cumin, salt, and pepper. Rub the spice mixture over the pork and set the meat in the slow cooker. Spread the diced onions over the meat. In a separate bowl, whisk together the garlic, tomato paste, sofrito, honey, orange juice, and lime juice. Pour mixture over the meat, set the slow cooker to low, and allow to cook for 6 hours. When ready to serve, shred the meat from the bone and pour about a cup of the juices from the slow cooker on top. Serve in tortillas and top with the zesty coleslaw!