Prepare Pork: Place Pork Shoulder, Onion, Garlic, Chicken Broth, Chili Powder, Smoked Paprika, and Cumin in a slow cooker. Cook on low for 8-10 hours, or until the pork is very tender. Shred the pork with two forks.
Prepare Frybread: In a large bowl, combine Frybread ingredients. Knead until a smooth dough forms. Let rest for 15 minutes.
Divide the dough into 6 equal pieces. Roll each piece into a thin circle.
Heat Vegetable Oil in a large skillet over medium-high heat. Fry each frybread for 2-3 minutes per side, until golden brown. Drain on paper towels.
Prepare Pico de Gallo: In a medium bowl, combine all Pico de Gallo ingredients. Let sit for at least 15 minutes to allow the flavors to meld.
Prepare Cilantro-Lime Crema: In a small bowl, combine all Cilantro-Lime Crema ingredients. Mix well.
Assemble Tacos: Place a frybread on each plate. Top with Black Beans, shredded Pork, Pico de Gallo, and a drizzle of Cilantro-Lime Crema. Serve immediately.
Ingredients
6
2900pounds Pork Shoulder
1235medium Onion-quartered
410cloves Garlic-smashed
1240cup Chicken Broth
115tablespoon Chili Powder
15teaspoon Smoked Paprika
15teaspoon Cumin
37.5cups All-Purpose Flour
37teaspoons Baking Powder
1295teaspoon Salt
1.5355cups Warm Water
1/460cup Vegetable Oil for frying
2400medium Tomatoes-diced
1/2120medium Onion-diced
15Jalapeño-minced (seeds removed for less heat)
1/430cup Cilantro-chopped
230tablespoons Lime Juice
1240cup Sour Cream
1/430cup Cilantro-chopped
115tablespoon Lime Juice
1400can Black Beans-drained and rinsed
Equipment
Slow Cooker
Large Bowl
Large Skillet
Rolling Pin
Paper Towels
Medium Bowl
Small Bowl
Instructions
Prepare Pork: Place Pork Shoulder, Onion, Garlic, Chicken Broth, Chili Powder, Smoked Paprika, and Cumin in a slow cooker. Cook on low for 8-10 hours, or until the pork is very tender. Shred the pork with two forks.
Prepare Frybread: In a large bowl, combine Frybread ingredients. Knead until a smooth dough forms. Let rest for 15 minutes.
Divide the dough into 6 equal pieces. Roll each piece into a thin circle.
Heat Vegetable Oil in a large skillet over medium-high heat. Fry each frybread for 2-3 minutes per side, until golden brown. Drain on paper towels.
Prepare Pico de Gallo: In a medium bowl, combine all Pico de Gallo ingredients. Let sit for at least 15 minutes to allow the flavors to meld.
Prepare Cilantro-Lime Crema: In a small bowl, combine all Cilantro-Lime Crema ingredients. Mix well.
Assemble Tacos: Place a frybread on each plate. Top with Black Beans, shredded Pork, Pico de Gallo, and a drizzle of Cilantro-Lime Crema. Serve immediately.
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