Remarks:
I used the rear quarter from this 115lb sow for this recipe. .
Ingredients:
- 4 1/2 lb. hind qtr. bone in
- 3 sweet onions, chopped
- 1 TBSP chili powder
- 1 TBSP dried oregano
- 1 TBSP garlic salt
- 1 TBSP brown sugar
- 1 TBSP ground cumin
- 2 TSP paprika
- 2 TSP black pepper
- 1 TSP cayenne pepper
- fresh corn tortillas
- lime wedges
- fresh cilantro
- purple onion, finely chopped
- cotijo cheese
- salsa verde
- avacado
Steps:
- Rinse and dry completely the pork.
- Chop onions and place at the bottom of a oven safe pan with lid.
- I used a Dutch Oven that was big enough to fit the whole leg quarter.
Mix Chili Powder, Oregano, Garlic Salt, Brown Sugar, Cumin, Paprika
Black Pepper and Cayenne Pepper together, apply rub to all sides of the pork.
- Cook at 215-225 F for 1-1.5 hours per pound and internal temperature reaches 145 F
- Prepare purple onion, cilantro, lime wedges, cotijo cheese and avacodo
Don’t forget the salsa verde
On The Plate:
- Pull the pork and serve on fresh corn tortillas
Top with purple onion, cilantro, avacado, cotijo cheese, salsa verde and a squeeze of lime
Final Thoughts:
I served this up to the dads and kids during the youth hunt weekend and it was well liked. Many came back for 2nds. As there will probably be leftovers, check out this for some amazing breakfast tacos