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–+ servings

Honey Lime Pork Tacos with Sweet Green Chili Sauce

Author: Si Foster
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 8 to 10
A Bountiful Kitchen

Ingredients 

Honey Lime Marinade:

  • 1/4 cup honey
  • 1/4 cup fresh lime juice
  • 1 tablespoon liquid smoke
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 jalapeño, chopped (most seeds removed)

Meat and Broth:

  • 1 (4-5 pound) pork collar, shoulder, or Boston butt roast
  • 2 cups chicken or vegetable broth
  • ziplock or plastic bag large enough to hold meat for marinating

Green Chili Lime Sauce:

  • 1/3 cup fresh lime juice
  • 1/3 cup honey
  • 1/2 cup apple juice
  • 1/2 - 1 jalapeño, chopped
  • 1 (7-ounce) can green chiles

Tacos:

  • corn tortillas
  • green and purple cabbage, thinly sliced
  • 1-2 bunches green onions, chopped
  • 1 bunch cilantro, chopped
  • 1 bunch radishes, thinly sliced

Instructions

  • Mix marinade ingredients in ziplock or plastic bag.
  • Using a sharp knife, score the meat by making shallow cuts diagonally across the surface of the meat, 1-2 inches apart, creating a diamond pattern.
  • Place meat in the bag with marinade, making sure to coat all sizes. Refrigerate for 2-24 hours.
  • When ready to cook, remove meat from the marinade. Let excess juice drip into the marinade bag. Discard marinade and bag. Place meat on a plate.
  • Preheat oven to 250 degrees. Place rack in the center of the oven.
  • In a Dutch oven, heat a small amount of olive oil. Sear the meat on all sides just until browned. Remove the pan from heat.
  • Pour chicken or vegetable broth into the pan. Sprinkle meat generously with salt and pepper. Cover tightly (see tips below).
  • Cook for 6-8 hours. (Mine was done close to the 6-hour mark.)
  • When meat is done, place on a cutting board. Let sit for 5 minutes and then shred or slice thinly across the grain. Alternately, shred meat in the pan. Remove excess fat while shredding the meat.
  • For instructions on roasting over a bbq grill, see Notes below.

Assembly:

  • Cook corn tortillas on a lightly greased pan over medium-high heat, flipping once, just until tortillas are soft on each side.
  • While the tortilla is still warm, fold in half and place on a paper towel.
  • When ready to serve, place sliced meat in tortillas. Add additional toppings as desired and top with green chili lime sauce.
  • Serves 8-10 people, 3-4 tacos per person.

Notes

Make sure the seal is tight on the pan when slow cooking. You can do this by placing plastic wrap (yes, plastic wrap) over the top of the pan before placing the lid on the pan. Press the lid down to form a tight seal over  the plastic wrap. Creating a seal prevents liquid escaping. The plastic wrap will not melt on the pan at a low temperature. This is only necessary if the lid on the pan does not form a tight seal.
If roasting the meat on a bbq grill, cook over low heat (about 300 degrees). On my gas grill, the meat was roasted in about 1 hour and 20 minutes. While the meat was roasting, I checked the  internal temperature of the meat every 10-15 minutes, flipping it each time I checked the temp. When the internal temperature reached 185 degrees, I removed it from the grill and let it sit for about 10 minutes before shredding.