24 each 6" Heat Pressed Flour Tortillas (10400)
1/2 each Salt , kosher
15 cloves Garlic , skin on, roasted in a dry pan, peeled
1 tsp. Mexican Cinnamon , ground
2 oz. Limes juice
7 1/2 lbs. Pork shoulder, bone-in
1 gallon Lard
12 oz. Purple Cabbage , shredded
3 cups Aji Verde Aioli, see related recipe
1.) In a food processor, combine salt, garlic, cinnamon, oregano, and lime juice. Puree until a thick paste forms. Rub the paste over the pork shoulder and allow to marinate for at least eight hours, or overnight.
2.) Pre-heat convection oven to 250°F. Rinse the pork shoulder and pat dry. Allow to sit at room temperature for an hour. Sear on a flat top until caramelized on all sides and transfer to a braising pot. Place the pot on the stove over medium-high heat and add the lard so that the lard melts and covers the pork. Heat the lard to 250°F before transferring to oven. Braise for 4 hours, remove from the lard, and shred. Hold hot for service.
3.) To assemble one taco, place 2 ½ oz. of shredded pork on a tortilla, followed by ½ oz. of purple cabbage and 1 oz. of Aji Verde Aioli. Serve two per order.
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