Get ready to transform your taco night with a recipe that's about to become your new obsession! These Pomegranate Pulled Pork Tacos aren't just another dinner - they're a culinary adventure that combines the rich, tender pulled pork with the unexpected tangy sweetness of pomegranate. Imagine falling-apart tender meat infused with a vibrant marinade, nestled in warm corn tortillas and topped with fresh cilantro - this isn't just a meal, it's a taste sensation that will transport your taste buds straight to flavor paradise!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 pounds pork shoulder
- 1 cup pomegranate juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 8 small corn tortillas
- Fresh cilantro for garnish
Instructions
- Begin by preparing the pork shoulder. Trim any excess fat from the pork and cut it into large chunks to ensure even cooking.
- In a large bowl, combine the pomegranate juice, chili powder, and cumin. Mix well to create a marinade for the pork.
- Add the pork chunks to the bowl with the marinade. Ensure that each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for enhanced flavor.
- After marinating, remove the pork from the refrigerator and let it sit at room temperature for about 15 minutes while you prepare your slow cooker or Dutch oven.
- If using a slow cooker, place the marinated pork into the cooker. If using a Dutch oven, heat a small amount of oil over medium-high heat and sear the pork chunks for about 3-4 minutes on each side until browned. Then, transfer the pork to the Dutch oven.
- Pour the remaining marinade over the pork in the slow cooker or Dutch oven. Cover with a lid.
- Cook on low for 6 hours in the slow cooker or in the Dutch oven at 300°F (150°C) for the same amount of time, or until the pork is tender and easily shredded with a fork.
- Once cooked, remove the pork from the slow cooker or Dutch oven and place it on a cutting board. Let it rest for about 10 minutes before shredding it with two forks.
- While the pork is resting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
- To assemble the tacos, take a warm tortilla and add a generous amount of the pomegranate pulled pork. Garnish with fresh cilantro.
- Serve the tacos immediately with any additional toppings you desire, such as diced onions, avocado, or lime wedges.
Tips
- Marinating Magic: For the most intense flavor, let the pork marinate overnight. The longer it sits, the more the pomegranate juice will tenderize and infuse the meat.
- Slow and Low is the Way to Go: Patience is key with pulled pork. The 6-hour cooking time ensures the meat becomes melt-in-your-mouth tender.
- Searing Tip: If using a Dutch oven, take the extra time to sear the meat before slow cooking. This creates a beautiful caramelized exterior that adds depth to the flavor.
- Tortilla Trick: Always warm your corn tortillas just before serving. A quick 30-second toast in a dry skillet makes them more pliable and enhances their corn flavor.
- Garnish Generously: Don't skimp on the fresh cilantro! It adds a bright, fresh contrast to the rich pulled pork.
- Make-Ahead Friendly: This recipe is perfect for meal prep. The pulled pork can be made in advance and reheated, making weeknight dinners a breeze.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 120mg
