Yondu Pulled Pork Tacos
- 3-pound pork shoulder
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- Pinch red pepper flakes
- 2 tablespoons olive oil
- 3 cups beef broth
- 1 tablespoon Yondu vegetable umami
- 3 cups pulled pork
- 1 teaspoon Yondu vegetable umami
- 4 corn tortillas
- ¼ cup fresh cilantro
- 1 lime cut in quarters
- ½ cup pickled red onion
- ½ cup queso blanco cheese, crumbled
- 1 sliced jalapeno
Pulled Pork:
Tacos
Method
Rub the pork shoulder with the salt and peppers. Heat a large Dutch Oven pan or braising pan over medium heat. Add the olive oil. Sear the meat on both sides. Place into a preheated 375 degree (F) oven. Add the broth and roast for 3 hours or until tender. Towards the end of cooking add a little more broth plus the Yondu vegetable umami and baste the meat a few times. Pull the meat out and shred it off the bone with 2 forks. Place in a bowl. If you have any leftover just save it for another day.
Drizzle a little more Yondu into the pulled pork.
Heat the taco shells upside down on oven rack until baked crispy in a curled taco shape. Fill the taco shells with the pulled pork, pickled red onions, sliced jalapenos, crumbled quesa blanco cheese, and fresh cilantro. Serve the limes on the side along with more Yondu vegetable umami.
