Irish Pork Tacos With Green Crema
April 15, 2020
"This is a very, very easy recipe. The meat shreds with no problem when it's done. The flavor is very good. This is a good St. Patrick's Day recipe, also. This is from thecheerfulkitchen.com"
- Serving Size: 1 (264 g)
- Calories 363.2
- Total Fat - 14.7 g
- Saturated Fat - 5 g
- Cholesterol - 82.7 mg
- Sodium - 523.5 mg
- Total Carbohydrate - 27.9 g
- Dietary Fiber - 4.1 g
- Sugars - 1.4 g
- Protein - 27 g
- Calcium - 99.6 mg
- Iron - 2.5 mg
- Vitamin C - 6 mg
- Thiamin - 1.1 mg
Heat the oven to 300 degrees Fahrenheit.
In a small bowl, mix all the spices together. Rub them on the pork shoulder, covering completely.
Place 2 tablespoons of olive oil in a dutch oven, heating it on the stove top on medium/ high heat. Put the pork shoulder in the dutch oven, searing it on each side for 3 to 4 minutes without moving.
In the meantime, slice the onion and peel the garlic. Place them around the pork while its in the pot. Pour in the two bottles of Guinness beer. Put the cover on and place it in the oven; cooking for 3 1/2 to 4 hours.
Remove from the oven when it is finished and use two forks to shred the pork. Remove the bone. Also remove any fat and gristle that you don't like. Put the pork back into the juices.
TO MAKE THE CREMA
Place the sour cream, cilantro, lime juice and lime zest into a blender or a food processor. Pulse or blend for just a few seconds. Either make it smooth or leave flecks of cilantro showing (your preference).
Heat up two corn tortillas per taco.
Place the pork in the middle, then put on cabbage, crema, queso fresco, and whatever else you would like.
Tips & Variations
No special items needed.