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Best Shredded Pork for Tacos-Braised and broiled

This recipe will make enough for a crowd, around 40 tacos or so...but I love to freeze some for later when it's just for the family.  You can always get a smaller roast and reduce the recipe.  It's braised in fresh, real ingredients, and gets braised and then broiled, rather than fried, so that it's healthy for you while still being crunchy and juicy at once.

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings 40 Tacos
Calories 259 kcal

Ingredients

  • 10 lb bone in pork roast
  • 1/4 cup coconut oil

Into the blender:

  • 1 onion, peeled and cut into quarters I used red
  • 2 tbsp honey
  • 1/2 cup fresh squeezed orange juice
  • 1/4 cup fresh squeezed lemon juice
  • 8 cloves garlic peeled

For in the pot

  • 3 tbsp apple cider vinegar
  • 2 bay leaves
  • 6 oz tomato paste
  • 3 cups broth, beer, or combination 12 fl oz=1 1/2 cup
  • 2 tbsn chili powder
  • 2 tbsp cocoa powder Adds depth to the flavor
  • 1 tsp cumin
  • 1 tbsp kosher salt
  • 2 tbsp paprika
  • 1 tsp red pepper flakes
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 cup broth

Instructions

  1. Preheat oven to 350°

  2. Cut meat off the bone into large chunks.  (Don't worry if you don't get it all, that bone will make a great broth later.)

  3. Heat oil in large dutch oven, I recommend cast iron, until the meat sizzles when it touches it.

  4. In batches of 2-4, sear the meat chunks on all sides to seal in moisture.  

  5. Meanwhile, place the onion, garlic, honey, orange juice, and lemon juice into the blender and blend until smooth.  

  6. Once all meat has been seared and removed from the pan, add the vinegar and deglaze (scrape a little at the bottom of the pan, and allow the vinegar to pick up the browned food for flavor).

  7. Add the broth and/or beer, tomato paste, and bay leaves.  Simmer and stir until tomato paste dissolves.

  8. Place meat back into the pot, and cover with the blended mixture, all the seasoning, and then pour the broth over the top.

  9. Place lid on pot and bake for 2 hours, then remove the lid and bake for 30 more minutes

  10. Remove pork from pot and let cool until you can handle it (I speed the process by putting it in the fridge for a minute). Keep the pot with the juices to put the meat back into.

  11. Once you can handle it, turn the oven to broil (HI) and shred the pork with two forks on a couple baking sheets.

  12. Broil the shredded pork until it has the desired crispiness.  Stir half way through. 

  13. Put shredded pork back into the pot with the juices (I stole about a cup out of mine to cook rice with), and toss it until it's covere.

  14. Use it with all your favorite taco ingredients!

Recipe Notes

Nutrition Facts
Best Shredded Pork for Tacos-Braised and broiled
Amount Per Serving
Calories 259 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 71mg 24%
Sodium 302mg 13%
Potassium 496mg 14%
Total Carbohydrates 4g 1%
Sugars 1g
Protein 23g 46%
Vitamin A 9.8%
Vitamin C 4.8%
Calcium 3%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.
 
The nutritional information is figured as though you chose all beer in place of any broth, because it's probably the highest calorie and carbohydrate option, and I want to be as honest as I can.  Also, this information isn't precise.

Nutrition Facts
Best Shredded Pork for Tacos-Braised and broiled
Amount Per Serving
Calories 259 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 71mg 24%
Sodium 302mg 13%
Potassium 496mg 14%
Total Carbohydrates 4g 1%
Sugars 1g
Protein 23g 46%
Vitamin A 9.8%
Vitamin C 4.8%
Calcium 3%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.