5 pounds boneless fresh pork butt (shoulder)
2 cups orange juice, preferably fresh-squeezed
½ cup fresh lime juice
½ cup light olive oil
¼ cup Dry Rub (see recipe below)
2 cups favorite barbecue sauce
2 tablespoons Cabot Salted Butter
4 Granny Smith or favorite local apples, thinly sliced
2 large onions, thinly sliced
12 soft corn tortillas
12 ounces Cabot Extra Sharp Cheddar, grated (about 3 cups)
Cabot Sour Cream and additional barbecue sauce for garnish
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To make pulled pork:
Trim pork of all visible fat. Cut in half and place each half in large zip-close plastic bag.
WHISK together orange juice, lime juice and olive oil in medium bowl until well blended. Pour marinade over pork in bags. Seal, pressing out excess air, and place bags in bowl or pan. Refrigerate for at least several hours or overnight.
PREHEAT oven to 250°F. Remove pork from marinade (discard marinade) and place in roasting pan. Sprinkle rub evenly on all sides.
COVER pan with tent of aluminum foil, sealing edges. Slow-roast pork for 8 to 9 hours or until meat falls apart easily when poked with fork.
LET pork stand until cool enough to handle, then pull into shreds by hand, discarding any fat. In large bowl, toss pork with barbecue sauce until blended.
To make tacos:
MELT butter in heavy skillet over medium heat; when hot, add onions and cook stirring for several minutes until they beginning to soften. Add apples and continue cooking for several more minutes, stirring often, until onions are well browned and apples are tender. Scrape mixture into bowl and cover to keep warm.
WIPE skillet clean and return to medium-high heat. Add one tortilla and cook, turning over midway, until warmed and lightly browned on both sides. Transfer to plate and cover to keep warm. Repeat with remaining tortillas.
DIVIDE pulled pork among tortillas. Top each with some of apple-onion mixture, followed by cheddar. Add barbecue sauce and sour cream to taste, fold over tortillas and enjoy.
Makes about 1 cup
4 tablespoons mild paprika
3 tablespoons granulated sugar
1 tablespoon light brown sugar
2 tablespoons salt
2 tablespoons ground cumin
2 tablespoons coarsely ground black pepper
2 tablespoons chili powder
½ teaspoon ground red pepper (cayenne)
COMBINE all ingredients until well blended.
Recipe courtesy of Jimmy Kennedy.
Superb recipe, my family and husband absolutely loved it.
Most amazing recipe...ever