Pulled Pork Soft Taco

Instructions

Yields

• Pork, cooked and shredded: 58%

Pre-Preparation

1. Preheat oven to 300°F.

2. Place 2 pork roasts in a 4-inch hotel pan.

3. Mix the water, first chipotle amount, and half of the dry seasonings; add to the pan until the liquid is about three-quarters up the roasts.

4. Cover the pan with parchment and foil.

5. Braise at 300°F for 4 to 6 hours, or until the pork is shreddable (about 200°F internal).

6. Make the slaw
   Ingredients: green cabbage, red cabbage, cilantro (first amount), apple cider vinegar, olive–canola oil, chipotle peppers (second amount), honey, salt (second amount).
   a. Wash and shred the cabbage; wash and chop the cilantro.
   b. Whisk together vinegar, oil, chipotle, honey, and salt to make a vinaigrette.
   c. Toss cabbage and cilantro with the vinaigrette until evenly coated. Hold cold until service at 41°F or less.

7. Make the poblano cream sauce
   Ingredients: sour cream, poblano peppers, cilantro (second amount), lime juice, kosher salt (third amount), black pepper (second amount).
   a. Wash poblanos; roast at 400°F for 15–20 minutes, then peel and deseed.
   b. Combine all ingredients and blend smoothly with an immersion blender or blender. Hold cold until service at 41°F or less.

Preparation

1. Shred the braised pork and mix in the remaining half of the dry seasonings.

2. If preparing ahead or transporting, cool the shredded pork following HACCP procedures. Portion 5 lb pork per hotel pan, cover with parchment and foil, and refrigerate until service at 41°F or less.

3. Reheat covered at 350°F for about 25 minutes, or until the pork reaches 165°F. Hold hot until service at 140°F or higher.

Serving
Assemble tacos:

• Place a tortilla on a tray
• 2 oz pork 
• 1 oz slaw
• 1 Tbsp poblano cream sauce
• Repeat for the second taco

Serving = 2 tacos