Pork Tacos - Dallas News | myFOXdfw.com

Thanks to Chef John Franke for this recipe! Visit www.tasteofdallas.org and www.velvettaco.com

SLOW ROASTED PORK


5 lbs.        Pork Butt
1 cup        Kosher Salt and Coarse Ground Black Pepper
1 each        Yellow Onion, peeled, cut in large pieces

1)    Rub the entire outside of pork butt with salt and pepper.
2)    Place in a high sided cake pan lined with onions
3)    Place in an oven and cook at 400 degrees for 1 hour.
4)    Turn down heat to 275 and continue to cook for 6 additional hours.
5)    Pull pork apart, discard fat and crust.
6)    Use immediately or cool down and reheat as needed

AVOCADO CREMA

2 cups        Sour Cream
3 TBSP    Lime Juice
2 bunch    Cilantro, chiffonade
1 each        Avocado
1 tsp        Kosher Salt


1)    Place ingredients in a plastic container and pole blend for 1 minute.
2)    Cover and refrigerate.


SMOKEHOUSE PICO

1 cup        Yellow Onions, ¼" dice
1 cup        Pickles, ¼" dice
½ cup        Cilantro, chiffonade
¼ cup        Jalapenos, fresh, ¼" dice
1 tsp.        Kosher Salt
2 tsp.        Black Pepper, coarse ground

1)    Combine all ingredients in a mixing bowl and toss to combine.
2)    Cover and refrigerate.