Every time I make tacos, there’s at least one person in the house who has something to say. “Tacos again?” … Yes, tacos again! They’re my spirit food! … “You always make them the same way and never change it up.” Well, not this time. This time I made the tastiest Pulled Pork Tacos they’ve ever tasted. Now, they ask when I’m going to make tacos again.
The tastiness of these Pulled Pork Tacos really come down to the preparation of the pork. I have been using this low and slow recipe on pork roasts for some time now and no matter how we eat the finished product, it’s always a good bite – pulled pork tacos, in a bowl with mashed potatoes, a pulled pork sandwich with cole slaw, you name it.
Now, don’t get me wrong, I love my Instant Pot (for all of you Instant Pot enthusiasts), but sometimes you can’t go wrong with the low and slow method. This is one of those times.
All it takes is a perfectly seasoned pork roast and time. It takes 7-8 hours in the oven, so I typically cook mine overnight. I put the pork in the oven right before I go to bed and when I wake up in the morning, it’s done.
Let me tell you, the best part of waking up is not Folgers in your cup. It’s the tantalizing smell of this pork roast! Sometimes I even wake up in the middle of the night and the heavenly aroma makes it hard to go back to sleep.
If you’re not comfortable letting the pork slow roast overnight, you can easily prepare it before bed and then throw it in the oven in the morning. And for safety’s sake, I don’t recommend keeping the oven on while you’re not home. So if you take this route, make sure it’s on a day you’re home all day.
- 5-6 pound pork roast
- 4 Tbsp of Grade A maple syrup
- 2 Tbsp of Dijon mustard
- 1/2 cup of brown sugar
- 5 tsp of fresh minced garlic
- Preheat the oven to 475 degrees.
- Place the pork roast in an oven-safe pan and salt well. Place the fat side of the pork, up.
- While the oven continues to preheat, in a small bowl combine the syrup, mustard, brown sugar and garlic. As soon as the oven is ready, pour the mixture over the pork, spreading as well as you can. Cover the pan/pork with aluminum foil and put it in the oven.
- After about 10 minutes, turn the heat down to 200 degrees and let it cook low and slow for 7-8 hours. Whatever you do, do not open the oven door. You may be tempted, but it will mess with the temperature, so don’t do it! I promise the pork will be just fine.
- When it’s done, remove it from the oven. You can either let it cool or starting pulling the pork apart right away (remove the fat off the top first). No matter which way you choose, the bone will come clean.
- Serve right away or store it for serving later, and remember to top the tacos with your favorite toppings.
The pork has a sweet and savory flavor, and once you taste it, I swear you’ll feel like you can’t get enough. I always take a few bites while pulling the pork apart. Ya know, for taste test purposes. Sometimes I can’t stop myself, haha.
For Pulled Pork Tacos, I find topping them with chopped red cabbage and red onion, adds a nice crunch. I also like to add crumbled queso fresco, chopped cilantro, a drizzle of queso sauce and a squeeze of fresh lime, all of which add their own unique flavor profiles to the overall dish.
Every bite is a party in my mouth!
How can the kids help with this recipe?
Because this recipe is so simple, aside from the long cook time, you’re probably thinking there’s not much opportunity to let the kids help, but there’s actually plenty of opportunity! If you want to get the kids involved and make it a family affair, here’s a few ways they can assist.
- Let your child measure, pour and mix the saucy seasoning in the small bowl. Then let them pour it over the pork roast before it goes in the oven.
- Show them how to use aluminum foil and let them help secure it around the pan.
- Once the pork roast is done, give the kids some forks and they can help pull the pork apart.
- Most kids know what they like on their tacos, so let them help decide what toppings to offer.
- Let the kids assemble their own Pulled Pork Tacos.
In our society of “quick and easy meals,” do you still like to cook low and slow recipes?
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