PULLED PORK TACOS WITH PICKLED RED ONIONS AND CILANTRO PESTO

Pulled Pork Tacos With Pickled Red Onions and Cilantro Pesto image

Provided by Danielle Williams @dwilliams1983

Categories Pork

Number Of Ingredients 21

10 pound(s) pork butt, bone in or boneless
1/2 cup(s) brown sugar, firmly packed
4 teaspoon(s) salt
4 teaspoon(s) black pepper
2 teaspoon(s) cayenne pepper
2 teaspoon(s) cinnamon
2 tablespoon(s) cumin
2 teaspoon(s) Sazon adobo seasoning
2 teaspoon(s) paprika
1/4 tablespoon(s) olive oil
2 cup(s) dark beer
2 cup(s) chicken stock
1/2 - red onion, sliced
3 1/4 cup(s) fresh cilantro
2 cup(s) apple cider vinegar
3 clove(s) garlic, chopped
1/2 cup(s) pumpkin seeds, toasted
1/4 cup(s) water
2 tablespoon(s) sour cream
1 tablespoon(s) lime juice
20 - tortillas, corn

Steps:

Puncture a few slits in the fat of the pork.
Mix together the first 8 ingredients.
Rub all over the pork.
Cover and refrigerate for at least two hours, but best overnight.
Heat a large skillet to medium-high. Add olive oil. Brown pork on all sides.
Place in Crock Pot. Add 1 beer and 2 cups chicken stock. Cook on high for 6 hours or until falling apart.
Thinly slice 1/2 of a large red onion.
Place in a large mason jar with apple cider vinegar, 1 tsp salt, and 1 tsp black pepper. Let sit for at least three hours or overnight.
In a food processor pulse together the pumpkin seeds, cilantro, and garlic. Add salt, pepper, olive oil, water, sour cream, and lime juice.
If the mixture is too thick, add a little more water, it should be the consistency of pesto.
Heat oven to 350 degrees. Once the pork is done cooking begin shredding the meat with two forks.
Place in a bowl and add a few cups of the pork juices to the meat so that it is very moist. Wrap tortillas in tin foil and heat in a 350 degree oven for 10 minutes.
To assemble the taco, place a generous amount of pork in the tortilla. Add a few dollops of cilantro pesto and top with pickled red onions.