Ingredients
- Bone-in pork shoulder
- Chili powder
- Garlic powder
- Onion powder
- Ground cumin
- Salt
- Tajin seasoning
- Tequila
- Garlic puree
- Chicken stock
- Lime juice
Instructions
- Marinate the Pork:
- Mix the chili powder, garlic powder, onion powder, cumin, salt, and Tajin seasoning to create the rub.
- Rub the mixture over the pork shoulder and marinate it overnight in the refrigerator to infuse the flavors.
- Braise the Pork:
- Preheat your oven for braising or set up your slow cooker.
- Place the pork in a deep baking dish or slow cooker and add tequila, garlic puree, chicken stock, and lime juice.
- Cover and braise in the oven or cook in the slow cooker until the pork is very tender and easily shreds, typically several hours.
- Alternatively, use your pressure cooker or Instant Pot for ease.
- Shred the Pork:
- Once cooked, remove the pork from the liquid and shred it with two forks. You can then crisp up the shredded pork under the broiler or in a pan if desired.
- Prepare the Tacos:
- Warm the King’s Hawaiian Street Taco Tortillas according to package instructions.
- Place a spoonful of the shredded pork onto each tortilla.
- Add Toppings:
- Sprinkle diced red onion and crumbled queso fresco over the pork.
- Squeeze fresh lime juice over the tacos and garnish with chopped cilantro.
- Serve with Guacamole:
- Serve the tacos with a side of fresh guacamole. You can place a dollop on top of each taco or serve it on the side.
