Directions

1 Day Before Cooking

1. Cube the pork shoulder and transfer to a large bowl. Season with the pork seasoning and S&P Seasoning (about 1-2 teaspoons) and set aside to temper for 15 minutes.

2. Preheat your oven to 350F.
3. Dice 1 of the onions. Smash 3 of the garlic cloves

4. Heat a dutch or oven-safe lidded pot oven over high heat. Add the olive oil to the preheated pan.

5. Just before the oil begins smoking, use tongs sear each cube of pork on all sides, working in batches so as not to overcrowd the pan. Set aside the seared pork on a plate, leaving the pork fat in the pan.
6. Add the diced onion and smashed garlic and saute in the pork fat over medium heat, stirring frequently, until the onion is translucent and soft.
7. Add the tequila to deglaze, stirring up any brown bits that have formed.
8. Add the chicken stock and chili arbols (the smallest peppers in the mix) to the pot and bring to a simmer, then add the pork and any collected juices.
9. Add ½ bunch of cilantro to cover, then, once at a nice simmer, cover with a lid and transfer to the oven to braise until the pork is fork tender, about 2-3 hours.
10. Remove from the oven and allow to cool until it’s room temperature.
11. Once cool, cover the pot and refrigerate until you start cookin’!

PREP 🥒

1. Turn your broiler to high.

2. Bring 2 quarts (8 cups) of water to a boil.
3. Reheat the braised pork shoulder over medium-high heat. Add the tomato confit, scraping out any oil in the container.
4. Bring the braised pork to a simmer. Adjust the heat to maintain a simmer. Cook until the pork mixture is hot, tender, and the liquid is reduced to a saucy consistency.
5. Husk and halve the tomatillos. Smash the remaining garlic cloves.

HOW TO COOK 🍳

1. In a large saute pan over medium-high heat, toast the remaining dried chilis until the air is spicy.

2. Add the toasted chilis to the boiling water. Turn off the heat and let soften for 5 minutes. Drain over a large bowl to reserve the liquid.
3. Spread the canned tomatoes, garlic cloves, and tomatillos onto a sheet tray. Place under your broiler and allow to caramelize for 3-5 mins.

4. Add the caramelized tomatoes, garlic, tomatillos, and rehydrated chilis to a blender. Blend, adding reserved chili water as necessary, until a nice salsa-like consistency forms. Taste and season with S&P Seasoning.

5. Dice the remaining onion. Slice the remaining 1 bunch of cilantro. Transfer to a small bowl and mix to combine.
6. Slice the limes into wedges.
7. In the same saute pan you used to toast the chilis, toast the tortillas until nice and soft.
8. Let's make some tacos!!!! Place the tortillas on a plate, add the saucy pork, a dollop of salsa, a sprinkle of cilantro and onion, and a squeeze of lime. Enjoy!!!!