The secret ingredient to this recipe is patience. Perfect for a weekend day at home: just get everything into a large pot in the oven, then walk away for four or five hours. When you come back, you’ll be 20 minutes away from a homemade taco night that rivals any Mission taqueria.
Makes 8 servings
Active Time: 20 minutes
Total Time: About 5 hours
What You Get:Cubed pork shoulder
What You’ll Need:
Step 1: Slice the red onion into thin wedges. Rinse the cilantro, trimming off any woody stems.
Step 2: Put the pork shoulder into a large lidded pot. Pour salsa over the top, adding about half the sliced onion and a generous pinch of salt. Bake in a 250°F oven, covered, for about 4-5 hours. The meat should be fork-tender. In the last 20 minutes, add the drained black beans to the pot (or heat separately in the microwave, if your family prefers).
Step 3: Carefully (it’s hot!) use a fork to shred the meat. Reheat tortillas in the microwave, over an open flame or in a clean pan. Heat two at a time and stack in a towel to steam the tortillas through and keep them warm.
Step 4: Fill tortillas with meat, beans, and some of the sauce. Top with cilantro leaves, a dollop of sour cream and a sprinkle of chopped onions.
Step 5: This recipe is designed to make plenty of leftovers, so save the remaining pulled pork for other easy weeknight dinners. Some of our favorites: taco salad (meat and beans on top of chopped greens, with tortilla chips for bonus points). Mexican-style fried rice (scramble pork verde with eggs, onions and Spanish rice), or the kids’ all-time favorite, nachos (spread tortilla chips out on a baking sheet, then top with pork, shredded cheese, beans, sliced jalapeños, and salsa and bake or broil until crisp).