Braised Pork Taquitos Divorciados

Braised Pork Taquitos Divorciados

• 2 pounds pork butt or shoulder
• 1 bunch of of cilantro
• juice of 4 limes
• 1/2 yellow onion - quartered
• 1/4 cup olive oil
• 1 jalapeno
• 4 cloves garlic
• 1 pasilla pepper
• 3 teaspoons salt
• 2 teaspoons pepper
• 3 teaspoons cumin
• 3/4 cup lager beer
• 1 can green Las Palmas

Pork Butt Rub:

• 2 teaspoons cumin
• 2 teaspoons oregano
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons garlic salt
• 2 teaspoons paprika
• 10-20 very fresh corn tortillas
• Canola Oil (enough for frying)

Making the Rub

1. Combine all rub ingredients together and rub into the pork, covering every nook and cranny. Sear the seasoned meat in a large dutch oven with a little canola oil. Sear on each side so it creates a nice brown crust. Set aside and turn the heat off.

2. In a blender, add the bunch of cilantro, lime juice, 1/2 yellow onion, jalapeño, garlic, pasilla pepper, salt, pepper, cumin and olive oil. Blend together until smooth. Add the sauce into the dutch oven and heat on medium. Add in the beer and 1/2 the can of the green las palmas. Wait until it is bubbly and then add the pork butt back into the dutch oven. Place the lid on top and put it in the oven for 3 hours at 300 degrees.
3. Continue to check on it every hour or so and add more liquid to it looks like it needs it.
4. After about 3 hours in the oven, the pork should be falling off the bone tender and absolutely amazing.
5. Shred the meat with two forks directly in the dutch oven with all the delicious sauce.

Next we need to roll these babies up!

1. Add 2-3 tablespoons of the meat onto the corner of the corn tortilla. 

   If they aren’t as fresh as you would like, you can microwave the tortillas for 30-45 seconds. They will be more malleable and you’ll be able to roll the tortillas up without the cracking but you’ll need to fry them quickly before the begin to crack.

   

2. Gently begin to roll up as tightly as possible and the stick a toothpick through to hold it in place.

   

3. Once you’ve rolled up your taquitos, place a cast iron skillet over the stove on medium high heat. 

   

4. Add I enough canola oil so the taquitos aren’t fully submerged in oil but so the bottom half is in oil. Once the oil begins to shimmer, place a small piece of tortilla in the oil to see if it hot enough. If it is the tortilla should begin to fry right away.

   

5. Once its hot gently place the taquitos into the hot oil. After a minute or so flip the taquitos. Do this until they are light golden brown, about 3 minutes. They can go from golden to burned quickly so once they start to turn golden, take them out and place them on a paper towel.

   

To serve them divorciados style pick our your favorite red and green salsa and cover each side with the sauce. My favorite if just with red and green Las Palmas and a little sour cream! They are soooo dang good.

Enjoy with a little love + salt.