By Shepherd Homan
Feeds about 6-8 people
3-4 LB Pork Shoulder/Blade Roast
Fresh Cracked Pepper
1 Cast Iron Ditch Oven with a lid
1 1/2 cups chicken stock
24 Corn tortillas
Suggested toppings for tacos:
Chalula only -no other hot sauce works
Shredded White Cheddar
Slices of limes (must squeeze the juice over the meat)
Diced red onions
Pre-heat oven at 180ºC degrees and set rack on the second to last grid to allow room for the Dutch oven plus lid. Make room on counter, dry surface, and pat your meat dry on all sides with clean paper towels. Eyeball equal parts approxiamtely 1 tbsp of each Kosher salt, garlic and onion powder and 1/2 tbsp of fresh cracked pepper into a small bowl and use as a dry rub for the meat – rub into flesh, cover completely with dry rub.
Place the meat, fat side down in the Dutch oven and cover with lid. Put in the oven for 1 hour per pound. No need to stir or check on it during the cooking process.
Once the meat is finished, remove and allow for it to rest on a cutting board (about 10 min). Once cooled slightly, take 2 forks, butt to butt and start “pulling” the meat apart, placing on a serving platter.
Put the pot back on to the stove, without meat, with the drippings and re-heat on high. Bring to boil and pour in stock to deglaze the pan. Let simmer for approximately 5 minutes, and pour off through a sieve, let rest. Skim oil/fat off. Once the meat has been pulled, pour 3/4 cup of the juices from the pot over it to help tenderize and keep it moist.
To warm the tortillas, take a separate skillet, heat on high. Sprinkle a little water over and warm on each side allowing the air to inflate. Once inflated it’s ready to fill and serve to be eaten!