Crispy Pernil Tacos

Ingredients

• For the Crispy Pernil:
• 2 lbs pork shoulder (pernil), bone-in or boneless
• 1 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp smoked paprika
• 0.5 tsp cumin
• 1 tsp garlic powder 🧄
• 0.5 tsp oregano
• 1 cup orange juice 🍊
• 0.25 cup apple cider vinegar
• 1 cup chicken broth
• For the Tacos:
• 8 small corn tortillas 🌮
• 0.5 cup shredded lettuce 🥬
• 0.5 avocado, sliced 🥑
• 0.5 cup pickled red onions 🧅
• 0.25 cup crumbled cotija cheese 🧀
• For the Lime Crema (Optional):
• 0.5 cup sour cream or Greek yogurt
• Juice of 1 lime 🍋
• 1 tbsp fresh cilantro, chopped 🌿
• 0.5 tsp garlic powder
• 0.5 tsp salt

Instructions

1. 11️⃣ Cook the Pernil (Slow Cooker or Oven)
2. 2Rub pork with olive oil, salt, black pepper, smoked paprika, cumin, garlic powder, and oregano.
3. 3Slow Cooker: Place pork in a slow cooker with orange juice, apple cider vinegar, and chicken broth. Cover and cook on LOW for 6 hours or HIGH for 4 hours, until tender.
4. 4Oven: Preheat oven to 300°F (150°C). Place pork in a covered baking dish with broth, juice, and vinegar. Bake for 2.5 hours, basting occasionally.
5. 5Once cooked, shred the pork with two forks.
6. 62️⃣ Crisp the Pernil
7. 7Heat a large pan over medium-high heat.
8. 8Add shredded pork and let it sear without stirring for 2-3 minutes, until crispy on the bottom.
9. 9Stir and cook for another 2 minutes.
10. 103️⃣ Make the Lime Crema (Optional)
11. 11In a small bowl, whisk together sour cream, lime juice, cilantro, garlic powder, and salt.
12. 124️⃣ Assemble the Tacos
13. 13Warm tortillas on a skillet for 30 seconds per side.
14. 14Fill each tortilla with crispy pernil, shredded lettuce, avocado slices, and pickled red onions.
15. 15Drizzle with lime crema and sprinkle with cotija cheese.
16. 165️⃣ Serve & Enjoy!
17. 17Serve immediately with extra lime wedges for squeezing!