Ingredients
- 24 Each 6" Heat Pressed Flour Tortillas (10400)
- 1/2 Each Kosher Salt
- 15 cloves Garlic, skin on, roasted in a dry pan, peeled
- 1 tsp. Mexican Cinnamon, ground
- 2 Oz. Lime juice
- 7 1/2 Lbs. Pork shoulder, bone-in
- 1 Gallons Lard
- 12 Oz. Purple Cabbage, shredded
- 3 cup Aji Verde Aioli see related recipe
Directions
- 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.
- 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.
- 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.
Ingredients- 3 cup Cilantro
- 3 Tbsp. Red Onions
- 3/4 cup Mayonnaise
- 3/4 cup Crema
- 3 3/4 Oz. Jalapeño, stemmed, seeded
- 3 Tbsp. Lime juice
- 3 Tbsp. Aji Amarillo paste
- 3 Tbsp. Olive Oil
- 3 cloves Garlic
- 3 Tbsp. Cotija Cheese, crumbled
Directions
- Combine all the ingredients in a blender or food processer and process until smooth. Refrigerate for service.
