24 each 4.5" White Corn Tortillas (20123)
2 1/2 lbs. Pork Shoulder
Salt and Pepper , as needed
Canola Oil , as needed
Chamoy Marinade , see related recipe , divided
6 oz. White Rice , prepared
2 oz. Cilantro , fresh , chopped
1 oz. Lime Juice , fresh
Mango Passion Fruit Salsa , see related recipe
Fresh Lime Quarters , as needed
1.) Pre-heat the oven to 375° F.
2.) Season the pork shoulder well with salt and pepper.
3.) Heat a large skillet over medium-high heat. Add 2 tbsp. canola oil. Sear the pork shoulder on all sides, about 10 minutes. Once browned, transfer to a half hotel pan and pour over all but ¼ cup chamoy marinade, reserving it for later use. Cover the pan with plastic film, then aluminum foil, and place in the pre-heated oven. After 1 hour, remove from oven, and using tongs, flip the pork shoulder. Cover and return to the oven for 1 hour. Turn the pork once more, cover and cook for an additional 45 minutes. Remove the pan from the oven and once the pork is cool enough, remove it from the pan onto a cutting board and pull it apart with two forks. Return the pork to the pan juices. Reserve.
4.) On the stove-top over medium high heat, heat the tortillas in a small amount of oil, turning once, about 30 seconds.
5.) Combine the white rice, chopped cilantro and lime juice in a bowl.
6.) To assemble tacos, place two tortillas on top of one another. Fill each with ½ oz. cilantro lime rice and 1 oz. pulled chamoy pork. Top with ¾ oz. Mango Passion Fruit salsa and drizzle with a small amount of the reserved chamoy marinade. To serve: fill two tacos and plate with fresh lime wedges.
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