There’s nothing like slow roasted meat! And my absolute favorite is slow roasted pork shoulder. With the perfect balance of fat and tender meat, pork shoulder just does it for me. So, it’s no surprise that slow roasted pork tacos have become one of my favorite meals.
It all starts with marinating the pork shoulder in a delicious rub for at least 4 hours to overnight. You want the pork and the rub to have time to get to acquainted with each other. Then, from there, its all about patience. We are going to roast the shoulder for 4 1/2 hours. Trust me, it is worth the wait. Just throw it in the oven, set the timer and catch up on This is Us (I know you are as obsessed as I am)
Now, a good taco would not be complete without all the delicious trimmings. You have to start with the perfect base. This is where my love affair with Angelic Bakehouse 7-Grain Sprouted Wraps come into play. These wraps are nutritious, delicious and they give you an easy option for a quick meal.
Slow Roasted Pork Tacos with Angelic Bakehouse 7-grain wraps.
One thing I love about Angelic Bakehouse is their process. They start with 7 of the highest quality grains and transform them into something even better through their fresh-pressed process. Grains are seeds, and when they sprout, their nutritional values increase. Sprouted grains may be easier to digest, they contain a higher amount of essential aminos acids, B vitamins, fiber and they are lower in carbs.
But, my absolute favorite thing about this company is their dedication to changing the way we view food. Angelic Bakehouse is not just making baked good that elevate the standard of taste and nutrition, they are committed to inspiring people to create change.
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Marinated pork shoulder slow roasted and served inside whole grain wraps with all the trimmings.
1 1/2 lb. pork shoulder
1/2 tsp. ground mustard
2 tbsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper
1 tsp. chili powder
1 tsp. smoked paprika
1/4 tsp. crushed pepper flakes
1 1/2 tsp. sea salt
2 tbsp. coconut aminos
Butter or romaine lettuce
1 jalapeño (seeds removed and sliced)
Freshly chopped cilantro leaves
To begin, preheat your oven to 425˚F.
Line a large baking sheet with aluminum foil, place a cooling rack atop the sheet pan and set it aside.
Now, pat the pork shoulder dry and set it aside. Add the ground mustard, garlic powder, onion powder, cayenne pepper, chili powder, smoked paprika, crushed pepper flakes, sea salt, and coconut aminos to a small bowl stir to combine. Rub the spice mixture all over the pork and transfer the pork to the cooling rack atop the sheet pan lined with foil.
Transfer the pork to the oven and roast for 20 mins. Lower the oven to 325˚F and continue to roast the pork for 4 hours. Remove the pork from the oven and cover it with foil. Let it rest for 10 minutes and slice or pull the pork apart.
To assemble the tacos, warm the 7-grain wraps and stuff them with the lettuce leaves, avocado slices, sliced or pulled pork, jalapeño slices, cilantro, and salsa.
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*This post is sponsored by Angelic Bakehouse. However, all opinions and feelings are my own. I strive to work with and introduce you to brands and products I truly believe in and enjoy. Thank you for your continued support of Confessions Of A Clean Foodie.