Jules’ Diner – Pulled Pork Tacos

Oh my word!  It’s a post!  Could Jules be returning to the blogosphere? Could be!  How about we start with a recipe? I threw this together the other day and it was a big hit with Everyday Daddy.  Honestly…we could have just eaten the pulled pork all by itself.  It’s so delicious that it really needs no toppings.  But, you can make tacos with it.

Jules’ Pulled Pork Tacos

Small pork shoulder roast – 2 to 3 lbs (look for a ‘picnic roast’)

House Seasoning

Adobo seasoning

Pico de Jules (recipe follows)

Feta Cheese, crumbled or Queso Fresco

Corn tortillas and/or taco shells

Preheat the oven to 450º.  Season the small pork shoulder well with House Seasoning and Adobo Seasoning. Place in roasting pan and into the oven for 20 minutes.  Reduce heat to 300º and roast until internal temperature reaches 185º.  I encourage you to invest in an instant-read thermometer, especially for things like pork. Roasting will take approximately 3-5 hours, so I do this in the morning.  This allows time for the roast to cool which makes it easier to shred.

Serve in corn tortillas which are lightly warmed on a hot griddle or crispy taco shells.  Fill tortilla with shredded pork, Pico de Jules and sprinkles of feta cheese for extra saltiness.

Pico de Jules

6-8 Roma tomatoes, diced (or homegrowns in the summer)

1 large sweet yellow onion, diced (Vidalia baby!)

1 medium jalapeno, finely minced

1 large bunch of fresh cilantro, chopped

2-3 fresh limes, juiced

Kosher salt

Pinch of sugar

Toss everything in a bowl and combine well.  My motto, “There’s no such thing as too much cilantro.”  I think the sugar takes the edge off the acid.

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