Plastered Pork Tacos with Apple Jalapeño Salsa: A Flavor Explosion!

Get ready to tantalize your taste buds with these incredible Plastered Pork Tacos! Tender, flavorful pork, slow-cooked to perfection, meets the sweet and spicy kick of an apple jalapeño salsa. This recipe is a guaranteed crowd-pleaser, perfect for weeknight dinners, weekend gatherings, or any occasion that calls for a flavor explosion.

These aren’t your average tacos. The “plastered” pork gets its name from the generous coating of spices and seasonings that create a crust of incredible flavor. Combined with the slow-cooking process, the pork becomes incredibly tender and juicy, practically melting in your mouth.

The apple jalapeño salsa is the perfect counterpoint to the richness of the pork. The sweetness of the apples balances the heat of the jalapeños, creating a refreshing and vibrant salsa that adds a whole new dimension to the tacos. It’s a symphony of flavors that will leave you wanting more.

Let’s dive into the recipe!

## Ingredients:

**For the Plastered Pork:**

* 3-4 pound boneless pork shoulder (Boston butt), trimmed of excess fat
* 2 tablespoons olive oil
* 2 tablespoons chili powder
* 1 tablespoon smoked paprika
* 1 tablespoon cumin
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon dried oregano
* 1 teaspoon cayenne pepper (or less, to taste)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup chicken broth
* 1/2 cup apple cider vinegar
* 1/4 cup brown sugar, packed
* 2 tablespoons Worcestershire sauce

**For the Apple Jalapeño Salsa:**

* 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and diced
* 1-2 jalapeños, seeded and finely diced (use gloves!)
* 1/2 red onion, finely diced
* 1/2 cup chopped cilantro
* 1/4 cup lime juice, freshly squeezed
* 1 tablespoon honey
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

**For Serving:**

* Corn or flour tortillas
* Optional toppings: shredded cheese, sour cream, guacamole, hot sauce, lime wedges

## Equipment:

* Large bowl
* Large skillet or Dutch oven
* Slow cooker or oven
* Cutting board
* Sharp knife
* Measuring spoons and cups

## Instructions:

### Part 1: Preparing the Plastered Pork

This is where the magic begins! The spice rub is the foundation of the incredible flavor of the pork. Take your time and make sure the pork is well-coated for maximum deliciousness.

1. **Prepare the Pork:** Pat the pork shoulder dry with paper towels. This is crucial for getting a good sear. Trimming excess fat will help prevent the pork from becoming too greasy during the cooking process. While some fat is necessary for flavor and moisture, too much can make the final product unappetizing.

2. **Make the Spice Rub:** In a large bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and pepper. Whisk together until well combined. This ensures that all the spices are evenly distributed and will create a consistent flavor on the pork.

3. **Rub the Pork:** Generously rub the spice mixture all over the pork shoulder, making sure to coat every nook and cranny. Really press the spices into the meat so they adhere well. The goal is to create a thick, even layer of spices that will form a flavorful crust during the cooking process. This step is vital for achieving that signature “plastered” effect.

4. **Sear the Pork (Optional but Recommended):** Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, carefully sear the pork shoulder on all sides until browned. This step is optional, but it adds a significant layer of flavor and helps to lock in the juices. The Maillard reaction, which occurs during searing, creates complex flavors and aromas that enhance the overall taste of the dish. Sear each side for about 3-5 minutes, or until nicely browned. Be careful not to overcrowd the pan, as this will lower the temperature and prevent proper searing. If necessary, sear the pork in batches.

### Part 2: Slow Cooking the Pork

Slow cooking is the key to achieving incredibly tender and juicy pork. You can use either a slow cooker or an oven, depending on your preference and the time you have available. Both methods yield delicious results, but they require slightly different approaches.

**Slow Cooker Method:**

1. **Place Pork in Slow Cooker:** Transfer the seared pork shoulder (or un-seared, if you skipped the searing step) to the slow cooker. Make sure it fits comfortably without being too cramped.

2. **Add Liquids:** Pour the chicken broth, apple cider vinegar, brown sugar, and Worcestershire sauce over the pork. The liquids will help to keep the pork moist and contribute to the overall flavor. The apple cider vinegar adds a touch of acidity that balances the richness of the pork, while the brown sugar provides a hint of sweetness. Worcestershire sauce adds umami and depth of flavor.

3. **Cook on Low:** Cover the slow cooker and cook on low for 8-10 hours, or until the pork is easily shredded with a fork. The longer cooking time allows the connective tissues in the pork to break down, resulting in incredibly tender and succulent meat. Check the pork after about 6 hours to ensure that the liquids haven’t evaporated completely. If necessary, add a little more chicken broth to keep the pork from drying out.

**Oven Method:**

1. **Preheat Oven:** Preheat your oven to 325°F (160°C).

2. **Place Pork in Dutch Oven:** Place the seared pork shoulder (or un-seared) in a Dutch oven or oven-safe pot with a tight-fitting lid.

3. **Add Liquids:** Pour the chicken broth, apple cider vinegar, brown sugar, and Worcestershire sauce over the pork.

4. **Cover and Bake:** Cover the Dutch oven and bake in the preheated oven for 3-4 hours, or until the pork is easily shredded with a fork. The cooking time may vary depending on the size of the pork shoulder and the accuracy of your oven. Check the pork after about 2 hours to ensure that the liquids haven’t evaporated completely. If necessary, add a little more chicken broth to keep the pork from drying out.

### Part 3: Shredding the Pork

This is the most satisfying part! Once the pork is cooked to perfection, it’s time to shred it and prepare it for the tacos.

1. **Remove Pork from Slow Cooker/Oven:** Carefully remove the pork shoulder from the slow cooker or Dutch oven and place it on a cutting board. Be careful, as the pork will be very hot.

2. **Shred the Pork:** Use two forks to shred the pork into bite-sized pieces. The pork should be so tender that it practically falls apart. Discard any large pieces of fat or gristle.

3. **Optional: Reduce the Sauce:** If desired, you can reduce the cooking liquid in the slow cooker or Dutch oven to create a more concentrated sauce. Simply remove the pork and set it aside, then bring the liquid to a simmer over medium heat. Cook until the liquid has reduced by about half, or until it reaches your desired consistency. Be careful not to burn the sauce.

4. **Toss Pork with Sauce (Optional):** Toss the shredded pork with the reduced sauce (if you made it) to add extra flavor and moisture. This step is optional, but it can really elevate the flavor of the tacos.

### Part 4: Making the Apple Jalapeño Salsa

This salsa is the perfect complement to the rich and savory pork. The sweetness of the apples, the heat of the jalapeños, and the tang of the lime juice create a balanced and refreshing flavor profile.

1. **Combine Ingredients:** In a medium bowl, combine the diced apples, diced jalapeños, diced red onion, chopped cilantro, lime juice, honey, salt, and pepper.

2. **Mix Well:** Gently toss all the ingredients together until well combined. Be careful not to overmix, as this can make the apples mushy.

3. **Taste and Adjust:** Taste the salsa and adjust the seasonings as needed. If you prefer a spicier salsa, add more jalapeño. If you prefer a sweeter salsa, add more honey. You can also add more lime juice for extra tang.

4. **Chill (Optional):** For best flavor, chill the salsa in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and creates a more cohesive salsa.

### Part 5: Assembling the Tacos

Now for the fun part! It’s time to assemble your tacos and enjoy the fruits of your labor.

1. **Warm the Tortillas:** Warm the tortillas according to package instructions. You can warm them in a skillet, in the microwave, or in the oven. Warming the tortillas makes them more pliable and prevents them from cracking.

2. **Fill the Tortillas:** Fill each tortilla with a generous amount of the shredded pork.

3. **Top with Salsa:** Top the pork with a generous spoonful of the apple jalapeño salsa.

4. **Add Optional Toppings:** Add any optional toppings you like, such as shredded cheese, sour cream, guacamole, hot sauce, or lime wedges.

5. **Serve Immediately:** Serve the tacos immediately and enjoy!

## Tips and Variations:

* **Spice Level:** Adjust the amount of jalapeño in the salsa to control the spice level. For a milder salsa, remove the seeds and membranes from the jalapeños. For a spicier salsa, leave the seeds in or add more jalapeño.
* **Type of Apple:** Use your favorite type of apple for the salsa. Honeycrisp, Fuji, and Gala apples are all good choices. Granny Smith apples will add a tartness to the salsa.
* **Pork Rub Variations:** Experiment with different spice combinations for the pork rub. You can add smoked chipotle powder for a smoky flavor, or add a pinch of cinnamon for a touch of warmth.
* **Slow Cooker vs. Oven:** Both the slow cooker and oven methods work well for cooking the pork. The slow cooker is a more hands-off approach, while the oven allows for more control over the cooking process.
* **Make Ahead:** The pork can be made ahead of time and stored in the refrigerator for up to 3 days. The salsa can also be made ahead of time and stored in the refrigerator for up to 2 days. Reheat the pork before serving.
* **Add some Pineapple:** Diced pineapple can be added to the apple jalapeño salsa for a tropical twist.
* **Different Tortillas:** You can use either corn or flour tortillas for these tacos, depending on your preference. Corn tortillas are more traditional, while flour tortillas are softer and more pliable.
* **Storage:** Leftover plastered pork can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

## Nutritional Information (Approximate):

(Per taco, without toppings):

* Calories: 400-500
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 20-30g

(Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.)

## Serving Suggestions:

These Plastered Pork Tacos are delicious on their own, but they can also be served with a variety of sides, such as:

* Mexican rice
* Refried beans
* Corn on the cob
* Coleslaw
* Guacamole and chips

## Conclusion:

These Plastered Pork Tacos with Apple Jalapeño Salsa are a flavor-packed delight that’s sure to impress. The tender, flavorful pork, combined with the sweet and spicy salsa, creates a truly unforgettable culinary experience. So gather your ingredients, fire up your slow cooker or oven, and get ready to enjoy the best tacos you’ve ever had!

Enjoy!