ROAST PORK TACO PLATTER
Taco platters are such great fun for everyone! Each can product their very own taco with just the right, favorite ingredients. There are salsas and toppings of various types, making the creation of the tacos almost as pleasureful as the eating!
Yield: 6 to 8 servings
1, 2 ½ to 3 pound boneless pork shoulder roast
1 Tablespoon Gordon’s Pecos Valley Spice rub
1. Preheat the oven to 425 F. Then rinse the pork roast and pat dry, removing any large fat chunks visible on the outside of the roast. Place the rub on a saucer or shallow bowl and rub the entire outer surface of the roast.
2. Place the roast in a 5 quart Dutch oven or roasting pan and cover. ( I prefer La Creuset or cast iron as they produce a wonderful crusty on the outside and so juicy on the inside roast.) Roast for 30 minutes, then turn the heat down to 250 F and roast for another 1 ½ to 2 hours or until fork tender and browned on the outside.
3. Allow to cool somewhat, then shred and place in a bowl for serving. Or, roast ahead of time and heat 1 1/2 minutes, covered in a microwave oven to warm or warm for 15 to 20 minutes in a 350 F oven. Serve with desired condiments such as salsas, sour cream, shredded cabbage or cole slaw or lettuce, chopped tomatoes, cheese and sour cream.