These pulled pork tacos with apple-serrano slaw are made with shredded pork cooked with a blend of Indian spices. Taco Tuesday just got a whole heck of a lot more interesting.
A few years ago, when Michael and I drove cross-country on our big move from Washington, D.C., to San Francisco, we ate some of the best tacos we’ve ever had. Made by street vendors in Southern California, these tacos were packed with flavor. They are the inspiration behind these pulled pork tacos, a perfect combination of hot and sour blended with the earthy sweetness of jaggery.–Nik Sharma
Pat the pork dry and place it in a Dutch oven. Combine the remaining ingredients in a blender and blend at high speed until smooth. Pour over the pork.
Cover the lid of the Dutch oven with 2 to 3 sheets of aluminum foil, pressing and folding the edges tightly to create a seal. Place the lid on the Dutch oven.
Cook the pork in the oven until tender and falling apart, about 3 hours. Remove from the oven and let it cool, with the lid on, for 1 to 2 hours. Uncover and let cool completely.
If your pork roast is a larger than 3 pounds, you may need to increase your cooking time. You’ll also want to occasionally check on it and, if the Dutch oven starts to look dry, add a little water partway through cooking.
Skim the fat from the surface of the cooled liquid. Discard the fat (but not by pouring it down the kitchen drain!).
Use 2 forks to gently shred the pork and return it to the Dutch oven. Toss to coat with the cooking liquid, cover, and refrigerate until ready to use, preferably overnight.
Core, peel, and grate the apples. Squeeze the grated apples to remove any excess liquid, and transfer the grated apples to a medium bowl.
Add the remaining ingredients, stir well, and taste to adjust the seasoning, if necessary. Cover and refrigerate for 30 minutes.
Place the Dutch oven on the stovetop over medium-low heat until warmed through, 10 to 15 minutes.
Warm the tortillas in a hot skillet or by using tongs to hold them directly over a gas flame.
To serve, place 2 generous tablespoons of pulled pork on each warm tortilla and add 1 tablespoon of the slaw. Serve with the limes for squeezing over the tacos.