Pulled Pork Tacos

Pulled Pork Tacos are made with a boneless pork shoulder that is slow cooked with amazing flavors; jalapenos, garlic, onions and ancho chilies add depth of flavor to this dish.

4 pound boneless pork shoulder
3 ancho chilies, dried
2 cups apple cider
1 can cola (not diet)
1/4 cup white vinegar
6 garlic cloves, coarsely chopped
3 - 4 jalapeno peppers, seeded & coarsely chopped
2 teaspoons ground cumin
2 teaspoons chipotle chile powder
2 teaspoons Mexican oregano
2 teaspoons kosher salt
2 teaspoons black pepper
2 large sweet onions, sliced thinly
2 tablespoons olive oil

Condiments:
Shredded cojita cheese
sliced avocados
Roasted Tomatillo Salsa
Fresh Salsa Mexicana
Shredded Green Cabbage
Black Beans

Remove pork shoulder from refrigerator and let rest while you prepared the sauce. Open chilies, remove stems and seeds. Heat a small skillet over medium heat and add chilies; toast just until they begin to soften and give off their aroma. Remove from heat, place in bowl and cover with very hot water. Allow
to sit until softened, about 30 minutes.

Place softened chilies, apple cider, vinegar, cola, garlic, jalapenos, 1 tsp salt & pepper, cumin, chipotle chile powder & oregano in a blender, puree until smooth.

Preheat oven to 325 degrees. On the stove top, place a large dutch oven and turn heat to medium high. Add the olive oil. With remaining salt and pepper, season the pork. Sear pork on both sides,
2-3 minutes until lightly browned. Turn heat off, remove pork and slowly add 1/3 ot the pureed liquids, stirring to loosen brown bits from pan. Add half the sliced onions, Return pork to pan, add the remaining puree and onions. Cover and place in oven for 4 1/2 - 5 hours.

Remove from oven, let rest 10 minutes. Using 2 forks, shred the pork into the juices mixing with the onions. serve with warm tortillas and add condiments of choice.

Serve Pulled Pork Tacos with
Roasted Tomatillo Salsa