Pernil Birria Tacos con Mojo Consomé

Ingredientes

• 3 lbs cerdo shoulder (pernil), boneless 🍖
• 2 tbsp aceite de oliva 🫒
• 2 tbsp ajo en polvo 🧄
• 2 tbsp ground cumin 🌿
• 2 tbsp dried oregano 🌱
• 1 tsp paprika ahumada 🌶️
• sal y pepper, to taste 🧂
• 2 cups carne broth 🥣
• Juice de 2 oranges 🍊
• Juice de 3 limes 🍋
• 1 cebolla, quartered 🧅
• 8 ajo cloves, whole 🧄
• 2 bay leaves 🍃
• 2 cups shredded mozzarella queso 🧀
• 18 corn tortillas 🌽
• fresco cilantro, picado 🌿
• lima wedges, para serving 🍈

Instrucciones

1. 1Season the cerdo: Rub cerdo shoulder con aceite de oliva, ajo en polvo, cumin, oregano, paprika ahumada, sal, y pepper. Let marinate at least 30 mins.
2. 2Slow cocina Magic: In a slow cooker, combine cerdo, carne broth, orange juice, lima juice, cebolla, ajo, y bay leaves. cocina on high para 4 hours o until tender.
3. 3Shred y Prepare Consomé: Remove cerdo, shred con forks, y strain the broth into a bowl—this is your mojo consomé!
4. 4Make the Tacos: calienta a sartén over fuego medio. Dip tortillas into consomé, place in sartén, add shredded cerdo, sprinkle con mozzarella queso, fold in half, y cocina until crispy on both sides.
5. 5sirve y Dip: termina tacos con cilantro y lima wedges. sirve hot con warm mojo consomé para dipping. 🌮🍲