Perfect Pulled Pork Recipe

If you are excited to make your own delicious, gluten free corn tortillas featured in last week's blog, then you need a filling for them that is just as good.

My favorite tacos: home made corn tortilla, pulled pork, and avocado.

Pulled pork is a very easy dish to make. The key to pulled pork is allowing it to reach 205F internal temperature, and that takes time. When it gets hot enough, the meat falls off the bones and is easy to pull apart into bite sized bits. If the meat fails to reach that temperature, it will fight you as you try to pull it apart and it won't have the soft, stringy texture that pulled pork should have.

Some people like to bake pulled pork in the oven because it gets caramelized burnt edges. Some people prefer to cook it in a crock pot. Both work.

The classic cut for pulled pork is Boston butt (which, surprisingly, comes from the shoulder). The picnic roast also makes good pulled pork. The biggest difference between these cuts is that a butt tends to have more fat than a picnic roast.

Making Pulled Pork

Remember that the meat will cook down and lose some weight, so figure that you will need at least one pound of meat for two servings.

-4 pound Boston butt or picnic shoulder roast

-1 tbs salt

-1 tbs paprika

-1 tsp each cumin, black pepper, garlic and onion powders

-lard for searing

-12 oz sweet or hard cider, or beer

-1/4 cup maple syrup

If you cut the roast into several pieces, it will be easier for them to get to temperature than if you leave it as one big piece. Cut the roast into about four pieces and dust with the salt and spices.

Brown all sides in the lard in a dutch oven or heavy pan on the stove top.

If you are using a crock pot: Transfer the meat to your crock pot. Add the cider or beer. Put the lid on and turn it to low. Cook it for 10 hours, or until the meat reaches 205F and is falling apart.

~or~

If baking in the oven: Set the oven to 300F. Pour in the cider or beer with the meat. Put the lid on and bake for 4 hours. Remove the lid and continue baking another couple of hours until the meat reaches 205F internal temperature.

Let the meat rest with the heat turned off, but still warm in its cooking vessel, for 10 to 30 minutes. If you do not let it rest, it will not retain juices as well.

My husband shredding yummy pulled pork.

Wearing insulated gloves, shred the meat. If you don't have gloves that were designed for handling hot meat, you can improvise by wearing those cheap, stretchy knit gloves underneath oversized dish gloves, or doubling up on dish gloves.

Watch for bits of cartilage as you shred it, and discard them with the bones. Stir the meat juices and maple syrup into the shredded meat. Serve hot.

All that you need for the world's best tacos is good home made corn tortillas, pasture raised pulled pork, mashed up avocados and your favorite salsa. Enjoy.

Click here to buy my pasture raised pork!