Slap Ya Mama Sweet and Spicy
Pulled Pork Soft Tacos
Add a Louisiana twist to your tacos.
1 (5-7 pound) pork shoulder
1 whole onion, quartered
2 teaspoons Slap Ya Mama Original Seasoning
1 1/4 teaspoons Slap Ya Mama Hot Seasoning
1/2 cup brown sugar
4 garlic cloves peeled
1 teaspoon dried oregano
3 tablespoons olive oil
2 tablespoons white wine vinegar
taco sized flour tortillas
Heat oven to 300 degrees F.
Rinse and dry pork roast and place in a Dutch oven.
In a food processor combine onion, Slap Ya Mama seasonings, brown sugar,
garlic cloves, oregano, olive oil, and vinegar. Pulse until completely combined.
Pour the mixture over the pork. Rub into all the nooks and crannies.
Add 1 1/2 cups water around the bottom of the pork roast, cover tightly
and roast for at least 5 hours, turning over every hour. Check to make sure
roast is fork tender, then shred the meat using two forks to help pull it apart.
I kept the meat in the juices so it would stay moist.
Serve pork on warm flour tortillas and add your favorite toppings. I used
our favorite salsa, shredded cheddar, sour cream, fresh diced tomatoes and it
wouldn’t be the same without squeezing fresh lime wedges over the top!
By Susan Whempner of 37 Cooks
Recipe and photo credit (used with permission):
Slap Ya Mama