Careme

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In 4 lb (serves 6 with leftovers) $1.99/lb (sale)
• Organic Red Cabbage 1 medium (about 2 lb), thin-sliced $2.49/lb
• Fresh Cut Red and Green Peppers with Onions Fajita Vegetable Mix Mild 2 bags (16 oz each) $5.00
• Fresh Tomatillo 1 lb, husked and rinsed $2.99/lb
• Organic Ginger Root 1 (about 2-inch) piece, grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs 1 bulb (6 cloves used), minced $2.79
• Limes or oranges (not listed) 3 limes (or 2 oranges + 1 lime), juiced
• Honey or brown sugar (pantry) 2 tbsp
• Soy sauce (pantry) 3 tbsp
• Cumin + chili powder (pantry) 2 tsp cumin + 2 tsp chili powder
• Kosher salt + black pepper (pantry) Salt to taste + 1 tsp pepper
• Mayonnaise or plain yogurt (pantry) 1/2 cup (for slaw dressing)
• Apple cider vinegar (pantry) 3 tbsp
• Cilantro (optional) 1/2 bunch, chopped
• Tortillas (not listed) 18 small corn tortillas (or 12 flour)
• Oil (pantry) 2 tbsp

Instructions

1. Prep: Pat dry 4 lb pork shoulder. Cut into 3–4 large chunks (this speeds cooking). Mince 6 garlic cloves. Grate ~2 tbsp ginger. Juice 3 limes (or 2 oranges + 1 lime) to get about 1/2 cup citrus juice.
2. Marinate: In a bowl, whisk citrus juice + 3 tbsp soy sauce + 2 tbsp honey (or brown sugar) + 2 tsp cumin + 2 tsp chili powder + 2 tsp kosher salt + 1 tsp black pepper + minced garlic + grated ginger. Toss pork chunks in the marinade. Let sit 20 minutes at room temp (or up to overnight in the fridge).
3. Heat: Set oven to 375°F. Preheat grill to medium-high (or use a grill pan on the stove).
4. Grill for char: Grill marinated pork chunks 3–4 minutes per side (about 12–16 minutes total) until nicely browned/charred. (You’re not cooking through yet—just building flavor.)
5. Oven-finish: Transfer pork to a roasting pan. Pour any remaining marinade over the top plus 1/2 cup water. Cover tightly with foil and roast 30–35 minutes, until pork is very tender and reads ~195–205°F in the thickest part (or it pulls apart easily).
6. Shred: Rest pork 10 minutes. Shred with two forks, tossing with the pan juices. Taste and add salt if needed.
7. Slaw: Thin-slice 1 medium red cabbage (about 2 lb). In a big bowl whisk 1/2 cup mayo (or yogurt) + 3 tbsp cider vinegar + 1 tsp salt + 1/2 tsp pepper. Toss cabbage (and 1/2 bunch chopped cilantro if using). Let stand while you cook the peppers.
8. Peppers & onions: Heat 2 tbsp oil in a large skillet over high heat. Add 2 x 16-oz bags fajita pepper/onion mix. Sauté 8–10 minutes, stirring occasionally, until edges blister and veg is tender-crisp. Season with 1/2 tsp salt.
9. Tomatillo salsa (quick): Rough-chop 1 lb tomatillos. Blend (or finely chop) with a pinch of salt and a squeeze of lime; add a spoon of water if needed. Optional: stir in chopped cilantro.
10. Serve: Warm 18 corn tortillas (dry skillet or microwave under a towel). Build tacos with shredded pork + peppers/onions + crunchy slaw + tomatillo salsa.