Overnight Oven-Braised Shredded Pork Tacos
- Yield 6 servings
- Prep 24 hours
- Cook 8 hours 20 minutes
- Total 32 hours 20 minutes
Overnight Oven-Braised Shredded Pork Tacos sits in the Pork section of Regbie. The card serves 6 servings. Plan on 32 hours 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 5 pounds bone-in pork shoulder roast
- 4 tablespoons a reliable pork rub, the cook used Spice Hound’s Fajita and Taco Seasoning
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 3 onions, thinly sliced
- 3 bacon slices, diced
- ¼ cup apple juice
Method
A couple days before you plan to serve this dish, you need to liberally season your pork butt with a reliable pork rub, Kosher salt, and black pepper. Don’t be afraid to be heavy-handed with the seasonings or your pork will be bland.
Once it’s seasoned, place it in a zipped plastic bag (with all the air forced out) or vacuum seal it and let the roast marinate in the fridge for at least 24 hour and up to 72 hours.
On the day you’re roasting the pork, Heat the oven to 250°F. Turn the chopped onions and bacon with some salt and pepper in the bottom of a large Dutch oven.
Take the roast out of the bag and put it on top of the onions and bacon mixture.
Set the lid on the Dutch oven and pop it in the oven for around 8 hours or when the meat is super tender. Don’t be surprised to find a lot of liquid in the bottom of your pot!
Turn your oven to broil. Lift the roast from the pot and place on a wire rack on top of a foil-lined baking sheet. Set the roast under the broiler for around 5-10 minutes to get some color and flip it and broil the other side for 5-10 minutes. Shred the meat with two forks and keep nearby.
Lift the onions and bacon from the pot and bring it to a boil. Tip in the apple juice and gently bubble for 5-10 minutes to reduce slightly. Taste for seasoning and adjust with salt and pepper. The sauce will be really cloudy and fatty so strain it and place it in a fat separator.
Tip the strained sauce over the shredded pork and nuke the covered dish in the microwave for a couple minutes to heat through. Plate on lettuce leaves and your guests can top their “tacos” with their favorite condiments!
