This recipe is super easy.... Take a whole shoulder and season it with the following. After you season it, vac seal it and let it sit overnight.
1tbsp salt
1tbsp cumin
1tbsp ancho chili powder
1tbsp paprika
1-2 tbsp garlic powder
1 tsp black pepper
I don't really measure so I'm going by eyed amounts... adjust to taste if its not what you like. After you let it sit over night pull it out and put it in a roasting pan. Add some water to the pan and cover with foil. The water will keep the meat moist and prevent it from drying out. I put in the oven at 225 degrees for 4hrs. Once done allow to cool and shred the meat. Now for the Tacos take some of the shredded meat and brown it in a cast iron pan with a little oil. This makes all the difference. The meat crisps up a bit and you get a nice flavor from the spices. Once that's done dress your tacos how you like. I topped mine with sour cream, cheese cilantro and pickled red onions and pickled minced carrots. They were awesome!
1tbsp salt
1tbsp cumin
1tbsp ancho chili powder
1tbsp paprika
1-2 tbsp garlic powder
1 tsp black pepper
I don't really measure so I'm going by eyed amounts... adjust to taste if its not what you like. After you let it sit over night pull it out and put it in a roasting pan. Add some water to the pan and cover with foil. The water will keep the meat moist and prevent it from drying out. I put in the oven at 225 degrees for 4hrs. Once done allow to cool and shred the meat. Now for the Tacos take some of the shredded meat and brown it in a cast iron pan with a little oil. This makes all the difference. The meat crisps up a bit and you get a nice flavor from the spices. Once that's done dress your tacos how you like. I topped mine with sour cream, cheese cilantro and pickled red onions and pickled minced carrots. They were awesome!
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