Vegans Beware! Tuesday Tacos with Pork

My dear friend Julie’s grandmother used to tell her that it was a good thing she could cook, because she wasn’t getting a man on her looks.   After 7 years of dating, I am a little fuzzy on how this would work.  Theoretically, you would need to lure them into the kitchen in the first place in order to tempt them with your culinary prowess, right?  It is questions like this that keep me from changing my relationship status on Facebook.  Well, that and I am not 14 and so not legally allowed to nail coffins in a relationship via social networking or for that matter passing notes before study hall.  I am not sure how to land a man by cooking, but if I ever had to, this would be the recipe to start with.   I should say, provided he can eat pork.  If not, I would have to use the pulled Italian beef recipe that I may someday share with you.  Vegans probably wouldn’t fit in too well around the family, considering sister lives on farm with what seems like a few thousand head of Black Angus.  This is a two-day recipe, so don’t come home from work thinking you can just whip it up.  Once completed, it tastes divine.  My dear son actually has come close to eating himself into a food coma with it.

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For those of you who were wondering, Julie’s grandmother was wrong, Julie is absolutely lovely and a hell of a cook.

Ingredients:

  • (2-6 lb) bone-in pork shoulder
  • 1 tablespoon brown sugar
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon salt
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1/2 cup frozen apple juice concentrate
  • 1/2 cup cider vinegar

Directions:

  • Making the pork: Combine spices. Spread over entire roast. Cover roast and refrigerate for up to 24 hours.
  • Place apple juice and vinegar in a crock pot and add the spiced shoulder being careful not to lose the rub. Cook on high for two hours, then reduce to low for 10 more hours.
  • Remove the roast and let rest for 30 minutes.
  • Reserve 1/2 cup of the liquid from the slow cooker, drain the rest.
  • Pull roast apart with two forks, discarding the bone and fat.
  • Put the pulled pork back into the slow cooker with the reserved cooking liquid.  Add chicken broth as needed.
  • Serve with your favorite taco toppings.

Enjoy!