Have you ever stumbled upon a recipe that you just knew would be right? A few years ago, Diners, Drive-Ins & Dives went to a kick ass restaurant where a lady made awesome, homemade Mexican food. Guy Fieri was able to film the lady making her family’s pulled pork tacos recipe. Needless to say, I was in heaven.
The ingredients sounded a bit strange, but I was ready to give it a go. Afriel and I bought what we needed during our next shopping trip. This recipe takes patience while the pork cooks, but it’s one of the easiest recipes I make. All you have to do is put the ingredients together in a pot and let it cook. That’s it!
Top the pulled pork tacos with chopped white onions and fresh cilantro. You can use corn or flour tortillas. Both are equally good, but corn tortillas are traditional. The only thing I don’t like about them is they tend to fall apart. Corn tortillas taste better with pulled pork, in my opinion.
This recipe is my version of what I saw on Diners, Drive-Ins & Dives. I didn’t write down exactly what was put in the pot during the episode, but what I make is very, very good. Enjoy!
Pulled Pork Tacos
1 bottle of Coca Cola
1 can of sweetened condensed milk
1 head of garlic
1 T cumin
sea salt to taste
Cut off the bottom of the head of garlic so the roots are gone. Take off a few layers of the outer skin. You don’t have to break up the cloves or take off the skins completely, although I’ve cooked the pulled pork tacos this way, too. It depends on the end result, and if you want to pick out the garlic skins or not.
Put the pork shoulder into a large pot that’s heated to medium high heat. Add the other ingredients. I put in the cumin to taste, but I’d say you need at least a tablespoon. I also use about about a tablespoon of sea salt, too. Stir the liquid to mix everything up and add water until the pork shoulder is completely immersed.
Bring the pan to almost boiling and then turn the heat down to low. Cover the pot and check it periodically. Let it cook – slowly – until the meat’s falling apart. This takes hours, folks, but it’s definitely worth the wait.
When the pork is so tender it melts in your mouth, put it on warmed tortillas and top with chopped white onions and cilantro. That’s all you need and I guarantee you’ll be back for seconds.