Crispy Pernil Tacos with Pickled Onions

Ingredients

• For the Pernil:
• 2 lbs pork shoulder (skin removed, shredded) 🐷
• 4 cloves garlic, minced 🧄
• 1 tbsp olive oil
• 1 tbsp adobo seasoning
• 1 tsp oregano
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika
• Juice of 1 lime 🍋
• For the Pickled Onions:
• 1 red onion, thinly sliced 🧅
• 0.5 cup apple cider vinegar
• 0.5 cup water
• 1 tbsp sugar
• 1 tsp salt
• For the Tacos:
• 8 small corn tortillas 🌮
• 0.5 cup crumbled queso fresco 🧀
• 0.25 cup fresh cilantro, chopped 🌿
• 1 jalapeño, thinly sliced (optional) 🌶️

Instructions

1. 11️⃣ Prepare the Pernil
2. 2Preheat oven to 350°F (175°C).
3. 3Rub pork shoulder with garlic, olive oil, adobo, oregano, black pepper, paprika, and lime juice.
4. 4Place in a roasting pan, cover with foil, and roast for 3 hours until fork-tender.
5. 5Shred the meat and crisp it in a pan over medium heat for extra crunch.
6. 62️⃣ Make the Pickled Onions
7. 7In a small pot, bring vinegar, water, sugar, and salt to a simmer.
8. 8Pour over the sliced red onions in a bowl and let sit for 15 minutes.
9. 93️⃣ Assemble the Tacos
10. 10Warm the corn tortillas in a dry pan.
11. 11Fill each with crispy pernil, then top with pickled onions, queso fresco, cilantro, and jalapeños.
12. 12Serve hot with extra lime wedges! 🍋