Pulled Pork Tacos

Tacos are one of my most favorite things to eat on Planet Earth! One of the most iconic street food and traditionally Mexican, tacos are now generally found everywhere. Tacos are now a major part of fusion food where they are filled with different meats,veggies, flavors and spices. Tacos are also one of the dishes having a famous trending called #TacoTuesday and that has only made the dish even more popular. There are numerous food trucks everywhere in the US, with each having something different to offer. There is a great show in Netflix called Taco Chronicles, where they talk about the various types of tacos, especially two of my favorites, the El Pastor and the Barbacoa. Salsas, when prepared fresh, are a great add-ons to tacos. For me ideally, if the meat is tender and flavorful, and has the juices flowing out from it, then the combination of that with some freshly chopped cilantro(no it does not taste like soap) and onions is hard to beat. This recipe does exactly that, it combines these beautiful natural ingredients and gives you an explosion of flavor for your taste buds. I have used the pork butt aka the shoulder as it’s really tender and delicious when cooked right and have used an Ethiopian spice called Berbere spice which consists of fenugreek, all spice, red pepper ginger, chilies, coriander, cinnamon, black pepper, nutmeg etc. and is packed with flavor.

{Recipe}
Berbere Spiced Slow cooked pulled pork tacos

INGREDIENTS:
Pork shoulder boneless- 3 pounds
Berbere (Ethiopian) spice- 4tbsps
Salt
Red chili peppers-2tbsps
Cayenne pepper-1tbsp
Minced garlic – 3tbsps
Pepper
Apple Cider Winegar-1 cup
Corn tortillas
Onions
Cilantro
Oil

PREPARATION:
1)Rub the pork butt with the berbere spice, minced garlic, cayenne pepper, salt, pepper and some oil. Massage all parts of the pork so that the spices are distributed evenly. Marinate for at least an hour or overnight.
2)Now after marination, Add the pork butt to a baking tray, then add some apple cider vinegar and red chili flakes to the pan and over the large chunk of pork.
3) Preheat the oven to 350°F for 5 minutes. Then add the tray in the oven and slow cook for about 4 hours or until the pork butt is tender and can be pulled apart with forks.Flip it at the halfway mark just to ensure even heat on all sides. Serve as shown with some chopped up cilantro and onions and serve it with toasted corn tortillas.