1 4-5lbpork collar or shoulder or Boston Butt Roast
Green Chile Lime Sauce:
1/3cupfresh lime juice
1/3cuphoney
1/2cupapple juice
1/2 - 1jalapeño, chopped
7ozcan green chiles
for tacos:
Corn tortillas
green and purple cabbage, sliced thin
green onions, chopped
chopped cilantro
thin sliced radish
Instructions
Mix marinade ingredients in a ziplock bag.
Score the meat lightly, by taking a sharp knife and going across the meat in long strips (about 1-2 inches apart). Then cross the slits in a diamond pattern going back across the meat diagonally.
Place the meat in the refrigerator from 2-24 hours.
Cook meat:
When ready to cook, remove the meat from the marinade. Let excess juice drip off into bag, discard marinade and bag. Place meat on a plate.
Heat a small amount of olive oil in a dutch oven. Sear the meat on all sides, just until browned. Remove the pan from heat. Pour about 2 cups of chicken or vegetable broth into the pan. Sprinkle meat generously with salt and pepper. Cover tightly (see tips below). Place in oven and cook for about 6-8 hours at 250 degrees. Mine was done close to the 6 hour mark.
When meat is done, place on cutting board. Let sit for about 5 minutes, then shred or slice thin across the grain. Or shred in pan, and then remove meat from pan. Remove any excess fat before serving.
If roasting over bbq grill or in oven, see directions above in post.
Assemble:
Cook corn tortillas on a lightly greased pan over medium high heat just until soft on each side, or heat a small amount of canola oil in a fry pan and cook tortillas, flipping once. After the tortilla is cooked on one side, flip and fold in half. Drain on a paper towel after cooking.
Place some of the sliced meat on the tortilla, top with green chili lime sauce, top with additional desired toppings. Serve immediately.
Yield about 8-10 servings
(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. Press the lid down to form a tight seal on top of the wrap. Doing this will create a seal so the liquid does not escape. It 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.