Pernil Tacos with Green Salsa

Ingredients

• For the Pernil (Roast Pork):
• 2 lbs pork shoulder (with some fat for flavor)
• 4 garlic cloves, minced
• Juice of 1 orange
• Juice of 1 lime
• 1 tbsp oregano
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tbsp olive oil
• 0.5 tsp black pepper
• For the Green Salsa (Salsa Verde):
• 4 tomatillos, husked and rinsed
• 0.5 cup fresh cilantro
• 1 garlic clove
• 1 jalapeño (adjust for heat)
• Juice of ½ lime
• Salt to taste
• For the Tacos:
• 8 small corn tortillas
• 1 avocado, sliced
• 0.5 red onion, finely chopped
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. 11️⃣ Marinate the Pernil – In a bowl, mix garlic, orange juice, lime juice, oregano, paprika, salt, pepper, and olive oil. Rub this mixture all over the pork shoulder, ensuring it’s well coated. Let marinate for at least 4 hours (or overnight) for deeper flavor. 🕰️🔥
2. 22️⃣ Roast the Pork – Preheat oven to 325°F (163°C). Place pork in a covered roasting pan and bake for 3-4 hours, basting with its juices every hour. The meat should be fall-apart tender. Once done, shred with forks. 🐖🔥
3. 33️⃣ Make the Green Salsa – In a blender, combine tomatillos, cilantro, garlic, jalapeño, lime juice, and salt. Blend until smooth. Adjust seasoning if needed. 🍅🌿
4. 44️⃣ Warm the Tortillas – Heat tortillas in a dry pan or over an open flame for a slight char. Keep warm. 🌮✨
5. 55️⃣ Assemble the Tacos – Fill each tortilla with shredded pernil, then top with sliced avocado, red onion, and a generous drizzle of green salsa. Garnish with fresh cilantro and a squeeze of lime. 🍋🌮