Active Time: 40 Minutes
Servings: 8
Ingredients
PULLED PORK:
3 tablespoons ground cumin
1 to 2 tablespoons ground chipotle chili pepper
1 teaspoon each salt and pepper
1 bone-in pork shoulder butt roast (4 pounds), trimmed
Juice of 3 medium oranges
PICKLED VEGETABLES:
2 cups rice vinegar
1/4 cup plus 2 tablespoons sugar
2 tablespoons salt
1 large cucumber, thinly sliced
1 large red onion, halved and thinly sliced
10 radishes, thinly sliced
TACOS:
Corn tortillas, warmed (6 inches)
12 ounces Odyssey Feta Cheese, crumbled (2 cups)
Fresh cilantro and lime wedges
Directions
Pulled Pork:
Combine the cumin, chipotle chili pepper, salt and pepper in a small bowl. Rub seasonings on pork roast to coat. Place roast into a greased 5-quart slow cooker. Pour in orange juice.
Cover and cook on low for 8-10 hours or until meat is tender. Turn slow cooker off. Let rest for 10 minutes.
Skim fat from cooking juices. Transfer roast to a cutting board; shred meat. Return pork to slow cooker. Cover and cook on low for 30-35 minutes longer or until juices are absorbed.
Pickled Vegetables:
Meanwhile, whisk the rice vinegar, sugar and salt in a large bowl until sugar and salt are dissolved. Stir in vegetables. Cover and refrigerate for at least 4 hours.
Tacos:
Top tortillas with pork, vegetables and feta. Garnish with cilantro and lime wedges.
© Dairy Farmers of Wisconsin
Feta Cheese creatively crafted by Odyssey Brands
Our five Master Cheesemakers use the freshest Wisconsin cow’s milk with state-of-the-art equipment to create our cheese. From our 4oz crumble to 1lb chunk in brine, Odyssey Traditional Feta Cheese has a size and an award-winning cheese style for everyone!
