Brian Lagerstrom

Why These Pork Tacos Beat the Restaurant Version

These crispy, juicy pork tacos deliver deeply seasoned meat with bacon-like edges in every bite. Visit https://helixsleep.com/lagerstrom to take advantage of their Fourth of July Sale and get 20% Off Sitewide. ▶️WATCH NEXT: Carne Asada (Steak Tacos) Recipe: https://youtu.be/8s_ZHiNfAzc?si=fniuUm-DCIf65aGv 📝 DETAILED RECIPES ON MY BLOG: https://brianlagerstrom.com/ 🔪MY GEAR: 6.75 QT DUTCH OVEN: https://amzn.to/4fb8NMJ NONSTICK SAUTE PAN: https://amzn.to/3Rx43Yr CUTTING BOARD: https://amzn.to/341OgnD DIGITAL SCALE: https://amzn.to/30bNZO3 FAVORITE STAINLESS BOWL: https://amzn.to/49kGBTU SPATULA: https://amzn.to/44p9MCw TONGS: https://amzn.to/3QThAtc AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Ingredients For the Pork and Cure: ▪4–5 lb pork shoulder, cut into 2–3 inch cubes, bone removed (about 1.8–2.3 kg) ▪50g salt (3 Tbsp) ▪2g dried oregano (2 tsp) ▪10g onion powder (1½ Tbsp) ▪30g minced garlic (6-8 cloves) For the Braise: ▪100g (about ½ cup) water or stock ▪1 cinnamon stick ▪4 bay leaves ▪1 orange, quartered and juiced into the pot Finish and Serve ▪150g (about ⅔ cup) rendered pork fat, reserved from cooking ▪150g (about ⅔ cup) pork gold (cooking liquid), reserved from cooking ▪flour tortillas, warmed ▪white onion, chopped ▪cilantro, chopped ▪salsa taquera Salsa Taquera Recipe Here: https://www.brianlagerstrom.com/recipes/salsa-taquera 1. Cut a 4–5 lb pork shoulder into 2–3 inch cubes, removing the bone if necessary. 2. Combine cut pork with salt, garlic, onion powder, and oregano, to coat each piece. Cure in fridge 1 hour. 3. Pack the pork snug in an even layer in a dutch oven. (mine is 6.75 qts, use slightly less meat if your pot is meaningfully smaller than that.). 4. Add 1 cinnamon stick, 1 quartered-and-juiced orange, bay leaves, and water or stock. Cover and roast at 250°F for 3 hours, flipping pieces of pork over after 90 minutes. 5. The pork si done when it’s shreddable when you pull it apart with forks, but not fall-apart. 5. Rest covered at room temp 30-60 minutes, then refrigerate overnight. 6. Once fully chilled, remove pork from pot and separate the rendered fat from the cooking liquid (pork gold). Shred the pork into a mix of medium chunks and finer strands, removing pure-fat bits. 7. Mix about 150g rendered fat and 150g pork gold into the shredded pork until evenly coated. 8. Crisp in a nonstick pan over medium-high heat for about 90 seconds while pressing flat to ensure pan contact. Flip, and fry for additional 90 seconds or until about 40% of the pork is golden and crispy. A pro move to finish is splashing in a little more pork gold to ensure moistness. 9. Serve on warm flour tortillas with onion, cilantro, and dried chile salsa. 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3