The title of this recipe is a mouthful, am I right?? Well, the entire dish was an amazing mouthful, so well worth the long name! This pulled pork taco dish comes from the amazing blogger over at How Sweet It Is. I am on-and-off obsessed with her recipes, because they are most often quite delicious, and she is a funny and quirky writer. The downside is that they are often very elaborate dishes and not usually “everyday” kind of dinners. My husband and I had an at home date night last Friday and I decided to make these and we watched Divergent (we are watching the second one tonight, and I cannot wait for the third one to hit the theatres!).
This dish is AMAZING. Seriously, it’s amazing. But it is also a heck of a lot of work, so be prepared for that. I did realize that going in. The pork itself is pretty simple because it just cooks away all day in the crockpot. The mango salsa is a bit time-consuming to chop and throw together but pretty basic. Can I also say that I just love fruit salsas? A close friend of mine haaaaates them (you know who you are ;)) but I just love them. They are definitely not sweet (as most of you know, I hate overly sweet things), and the onion, cilantro, etc. that is also in them usually counteracts any sweetness. I will say that one mango is perhaps not enough, because the mango did not get to shine enough, but I ended up adding extra onion too, since I had some leftover.
But let’s talk about the onions. Oh, the onions. They are WORK, my friends. I stood over the stove for what felt like forever frying up these babies. I used a stock pot, but an entire onion thinly sliced takes awhile to fry. I also want to mention that adding the salt as soon as each batch is done frying is essential. I taste-tested one (ok, ok, a lot) pre-salt and taste-tested some post-salt, and the post-salt definitely won me over. I didn’t use much, just a quick grind, but it really packs a punch on the hot, fresh from the frying oil coated onions. That being said, they are definitely essential for these tacos. Yes, store-bought is WAY easier, but you will not be sorry for frying up these babies. Keep in mind to only make what you will use for that serving, as they don’t really re-heat super well.
BBQ Beer Pulled Pork Tacos with Mango Salsa and Crispy Onion Straws
serves a lot (we still have leftovers from 3 days ago)
-1 (3-4lbs) pork shoulder roast (mine was boneless)
-1tbsp onion powder
-1tbsp smoked paprika
-1tsp garlic powder
-12oz beer (I used rootbeer which made it a bit sweeter, but still good)
-32oz barbecue sauce + additional for drizzling
-small flour or corn tortillas
-4-6oz freshly grated cheddar cheese
-1 batch of crispy onion straws (see below)
For the mango salsa
-1 mango, peeled and chopped
-1/4 red onion, finely diced
-1/2 jalapeño, finely diced (I omitted, because my husband doesn’t like that much heat)
-1 bunch of cilantro, chopped
-the juice of 1 lime
-Heat a large skillet over medium-high heat and add about 1-2 tablespoons olive oil. Sear the pork on every side (about 2-3 minutes per side) until golden brown before adding to the crockpot.
-Add pork to crockpot with onion powder, garlic powder, paprika, salt and pepper. Add beer and 24 ounces of barbecue sauce. Cook on low for 8+ hours, tossing once or twice if desired.
-After 8 hours, shred pork with forks and add remaining barbecue sauce. Toss pork to coat and let sit for 10-15 minutes before serving to absorb everything. Remove bone (if bone-in) before serving.
-Combine all of the mango salsa ingredients in a large bowl and toss well to mix. **It can be stored in the fridge for up to 2-3 days**
**You can make the onion straws and mango salsa a few hours in advance, if desired**
-To assemble your tacos, layer pork, mango salsa, cheddar cheese, and onion straws on the tortilla, fold up, and enjoy!
Crispy Onion Straws
-1 large red onion, peeled and very thinly sliced
-1.5cu lowfat buttermilk (I made my own using a mix of regular milk and lemon juice)
-1.5tbsp garlic powder
-1tsp black pepper
-1tsp cayenne (optional – I couldn’t even taste it)
-canola oil for frying
-Preheat oil in a deep pot to 350°.
-Add onions and buttermilk to a large bowl and toss until combined. In a second bowl, mix together flour, garlic powder, salt, black pepper, and cayenne.
-In small batches, take the buttermilk coated onions and dredge in the seasoned flour (shaking to remove excess flour), and fry for 1 1/2 – 2 1/2 minutes on each side (or until golden and crispy). Place on a paper towel line platter and sprinkle with a tiny bit of salt. Repeat until all onions are golden and crispy.