2 tsp Mushroom powder (*No substitutes- omit if you don’t have any*)
2 tsp Onion powder
1 tsp Garlic powder
2 1/2 Lbs Pork Shoulder
2 tsp Garlic (Minced)
1 Lime (Zested then juiced, keep both)
1 Lemon (Zested then juiced, keep both)
1 Orange (Zested then juiced, keep both)
1/2 head Green cabbage (Shredded)
2 Green onions (Thinly sliced)
1 Carrot (Thinly sliced)
1 TBS White balsamic vinegar
1/2 Lime (Jucied)
Charred peppers and onions
1 TBS Oil
3 sm Bell peppers (Thinly sliced)
1/2 Yellow onion (Thinly sliced)
3 Cloves Garlic (Thinly sliced)
12 Corn tortillas (Warmed)
Combine all the dry spices together and rub them all over the pork shoulder. Turn the oven to 275F or get your crock pot ready. Combine the citrus juices, zests, and garlic. Place the pork shoulder in its cooking pan (or crock) and pour the juice mixture over the top. Cook for 5-6 hours until fork tender. Shred before using.
Thinly slice all the vegetables and toss with white balsamic and lime juice.
Peppers and onions
Add the oil to a cast iron pan or skillet and allow to get smoking hot (on medium to medium-high heat). Just as the pan starts to smoke add the peppers and onions. saute a minute before adding the garlic. Cook until onions are beginning to turn translucent. Remove from the burner.
Grab a tortilla and layer in pork, chard peppers, slaw, and top with guacamole. I like setting up an assembly line on the counter and have everyone go through to make their own.