First the pork is slow roasted, then diced and grilled to order with more spices, then put into a warm corn tortilla and served with three colorful and flavor-packed salsas to create a delicious Street Taco!
Ingredients:
- 7 – Pound ButtBoneless Pork Butt
- ¼ Cup* Olive Oil
- 1/2 Cup* Tex-Mex Rub
- 1 Tbsp Kosher Salt
- 2 Cups Pineapple Juice
- 2 Cups Water
- 3 Dozen El Taquito Thick Corn Tortillas
Directions:
- Pre-heat oven to 325” degrees.
- Wash Pork Butt with cold water and pat dry.
- Rub with olive oil and Pork Spice Rub.
- Place in a roasting pan – elevate Pork on a rack.
- Pour pineapple juice and water in roasting pan.
- Now cover pork butt with parchment paper then aluminum foil, tent the foil and place in oven.
- During the cooking process more water may need to be added to the roasting pan, this will help keep the roast moist and juicy.
- Cook pork butt to an internal temperature of 150” then remove parchment and foil cover.
- Return to oven to insure the pork is well browned and cook to an internal temperature of 155.
- Remove from oven and let pork cool at room temperature for 60 minutes.
- Next place pork in refridergerator over night to thoroughly cool.
- When Pork has thoroughly cooled, trim away some of the surface fat and dice in ½ inch cubes keep refrigerated until ready to use.
*More olive oil and fajita spice will be used for final reheating of diced pork butt.
*Amount will vary depending on amount of tacos to be made.
Final Preparation:
For final cooking step, put a splash of olive oil on a hot griddle and begin to grill and re-heat pork when pork begins to sizzle sprinkle with pork rub spice, when pork is very hot put about ½ cup of hot pork in a warm Flour or Corn Tortilla.
This recipe yields 20 pork tacos – give 2 per serving and serve with appropriate salsas and condiments.
Tex-Mex Pork Rub Recipe
Item: Amount:
Chili Powder 1 Cup
Paprika 2 ½ Tbsp
Kosher Salt 3 Tbsp
Black Pepper 2 Tbsp
Granulated Garlic Powder 3 Tbsp
Granulated Onion Powder 2 Tbsp
Ground Oregano 3 Tbsp
Mexican Leaf Oregano 2 Tbsp
Cumin Powder 2 Tbsp
Ancho Chili Powder 3 Tbsp
Preparation:
Toss all ingredients together in a mixing bowl until well blended.
*Amount used will vary on the size of Pork Butt to be roasted.
Mexican Street Taco Salsa Recipes
Sweet Potato Salsa Fresca
Item: Amount:
Sweet Potatoes 1 ½ lb – ¼ in cubes – cooked and cooled
Navel Oranges Zested and Juiced
Lime 1 – Juiced
Green Onions 4 – Minced
Red Bell Pepper 1 – Roasted, peeled and diced
Red Jalapeño 1 – Seeded and minced
Salt to taste
Preparation:
Toss all ingredients together in a mixing bowl and let ingredients marinade over night.
Yields – 20 Portions
Verde Pico di Gallo
Item: Amount:
Tomatillos 8 Medium Husked and ¼ inch diced
Poblano Peppers 4 Roasted – stems skin and seeds removed ¼ inch diced
Red Onion 1 Medium – ¼ inch diced
Garlic Cloves 3 minced
Green Onions 8 Charred and minced
Jalapeño Peppers 2 Charred seeded and diced
Apple Cider Vinegar 3/4 Cup
Salt ¼ tsp
Preparation:
Toss all ingredients together in a mixing bowl and let ingredients marinade over night.
Yields – 20 Portions
**Tacos – may also be garnished with – radishes, cucumbers, lime wedges, chopped onion, chopped cilantro and many other ingredients and salsas.
