Feeds: 8-12 people
Prep Time: 30 hours
Active Cooking Time: 2 hours
Require: probe thermometer (they are about $10 at the grocery store)

For the Pork
1 pc. boneless pork shoulder (about 3 kg)
3 tbsp. Spanish paprika
2 tbsp. garlic powder
2 tbsp. brown sugar
2 tbsp. dry mustard
6 tbsp. coarse sea salt
1 tbsp. cayenne pepper

2 cups BBQ sauce (use your favourite, but I recommend a sweeter style BBQ sauce, we prepare a Apple Jack sauce that is top secret!)

1 cup water

• Combine all of the dry ingredients
• Pat the pork shoulder dry with a paper towel
• Work all of the rub into the pork shoulder, rubbing it in nicely
• Place in a pan, saran wrap and place in the fridge overnight
• Preheat an oven to 300F
• Place the pork should in a roasting pan on a rack
• Cover with aluminum foil and place in the oven
• Bake 4-6 hours, until the internal temperature reaches 170F
• Allow to rest until cool enough to touch
• Remove from pan, strain any juices and preserve for reheating
• Carefully remove any portions of excess fat using a knife
• Using two forks, begin to shred the meat, by pulling it apart, hence “pulled pork!”
• Set aside until ready to assemble tacos

Pickled Red Onions
1 pc. red onion
125 ml. white vinegar
2 tbsp. white sugar
¼ tsp. red pepper flakes
½ tbsp. salt

• Using a slicer, mandolin, or very thinly slicing, cut red onion into thin rings
• Combine all ingredients in bowl with red onions
• Allow to rest at least 2 hours, but overnight is better

Remaining ingredients
½ hd. iceberg lettuce, shredded
1 cup salsa (you can buy this, but we prepare fresh!)
24 pc. cilantro leaves
24 pc. corn tortillas ( I enjoy the fresh tortillas at Argyll Foods!)

For assembly:

• Preheat oven to 300F
• In a bowl combine BBQ sauce, 1 cup juices from pork, and shredded pork
• The consistency should be loose and moist
• Place in a pan and cover with aluminum foil
• Place in the oven to warm through 10-12 minutes
• Warm the tortillas in the microwave, or for better results, lightly toast them in a frying pan individually
• Double up the tortillas so they don’t get too messy
• Cover the center of the tortillas with shredded lettuce
• Top with 2 oz. pulled pork
• Follow that with 2 tbsp. salsa
• Follow that with a generous tbsp. pickled onions
• Finish each tortilla off with two leaves cilantro

Enjoy these tasty treats with a cold cerveza and a squeeze of lime!