Pernil Birria Tacos with Mojo Consomé

Ingredients

• 3 lbs pork shoulder (pernil), boneless 🍖
• 2 tbsp olive oil 🫒
• 2 tbsp garlic powder 🧄
• 2 tbsp ground cumin 🌿
• 2 tbsp dried oregano 🌱
• 1 tsp smoked paprika 🌶️
• Salt and pepper, to taste 🧂
• 2 cups beef broth 🥣
• Juice of 2 oranges 🍊
• Juice of 3 limes 🍋
• 1 onion, quartered 🧅
• 8 garlic cloves, whole 🧄
• 2 bay leaves 🍃
• 2 cups shredded mozzarella cheese 🧀
• 18 corn tortillas 🌽
• Fresh cilantro, chopped 🌿
• Lime wedges, for serving 🍈

Instructions

1. 1Season the Pork: Rub pork shoulder with olive oil, garlic powder, cumin, oregano, smoked paprika, salt, and pepper. Let marinate at least 30 mins.
2. 2Slow Cook Magic: In a slow cooker, combine pork, beef broth, orange juice, lime juice, onion, garlic, and bay leaves. Cook on high for 4 hours or until tender.
3. 3Shred and Prepare Consomé: Remove pork, shred with forks, and strain the broth into a bowl—this is your mojo consomé!
4. 4Make the Tacos: Heat a skillet over medium heat. Dip tortillas into consomé, place in skillet, add shredded pork, sprinkle with mozzarella cheese, fold in half, and cook until crispy on both sides.
5. 5Serve and Dip: Garnish tacos with cilantro and lime wedges. Serve hot with warm mojo consomé for dipping. 🌮🍲