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To prepare pulled pork, combine first 9 ingredients in a large heavy-duty zip-top plastic bag. Add pork to bag. Seal bag, turning to coat. Marinate in refrigerator overnight, turning occasionally.
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Preheat oven to 325u00b0.
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Remove pork from marinade, reserving marinade. Place pork in a large Dutch oven; pour marinade over pork. Cover and bake at 325u00b0 for 4 hours or until pork is fork-tender.
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To prepare pickled onions, while pork cooks, place red onion and next 4 ingredients (through jalapeno pepper) in a medium bowl, tossing to coat. Cover and marinate in refrigerator at least 2 hours.
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Remove pork from pan, and place on a cutting board. Reserve 1/2 cup cooking liquid; discard remaining cooking liquid. Remove pork from bones; place in a large bowl. Shred pork with 2 forks. Stir in reserved cooking liquid.
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Place 1/4 cup pork mixture on each tortilla. Top with about 1 tablespoon Guacamole and about 3 tablespoons pickled onions.
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Tip: This pork is best when made ahead and refrigerated for a few days to blend the flavors. Then you can scrape off any excess fat before reheating it on the cooktop over low heat.
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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