Pernil Tacos

The hot, sticky summer days call for some serious grilling. But what do you do if you don’t have access to a grill? What to do if your apartment is the size of a broom closet and your fire escape is filled with a container garden? The answer my friends is to improvise. Use your oven (that tiny box in the corner) for an incredible, juicy, delectable, (smoky, even) pulled pork.

The pork in question is called Pernil, a succulent dish of pork shoulder slow roasted in pan juices, coated with cumin, garlic, onions and oregano. It is traditionally served aside a starch, such as yuca, and a veggie, but this is a tad heavy for the summer months. Better would be a dish with sides that remind us that it is hot and summery, something bright, light, crunchy and refreshing.

The answer: Tacos. We pulled the pork (and poured the pan juices on top) added some creamy guacamole, spicy salsa and refreshing, crunchy cabbage slaw. Think of it is a Mexi-Rican Taco. It was the perfect dinner on a gorgeous, sweltering Sunday. Just add Margaritas and friends. Lots.

Pulled Pernil Tacos with Homemade Salsa, Guacamole & Cabbage Slaw (serves 10-12)

Pernil
1 6-pound pork shoulder
2 medium onions
6 cloves of garlic
1 large handful fresh oregano
1 heaping tbsp cumin
3 tbsp olive oil
1 tbsp cider vinegar
dry white wine or vermouth

Rinse and pat the pork shoulder dry. Score the skin, fat side up, in a cross hatch pattern and place in a roasting pan. In a large bowl or mortar, grind the onions, garlic and herbs into a paste. If you have a Cuisinart, blend the ingredients until chunky. Drizzle in the olive oil and then stir in the vinegar. Salt and pepper to taste. Rub the mixture onto the skin of your pork shoulder, being sure to stuff as many of the crevices and scored sections of skin as possible with the marinade. Before placing in the oven, add about an inch of liquid, I prefer a mixture of water and white wine (or dry vermouth). Cook at 300F for 6 hours or until the meat is virtually falling off the bone. Baste hourly to maintain moisture and ensure that your roast does not dry out. When finish, let settle and then pull meat for tacos.

Spicy Tomato Salsa:

4 medium size tomatoes, quartered
1/2 jalapeno, seeded
1/2 onion
juice of one lime
1/2 cup cilantro
2 tbsp olive oil
salt and pepper to taste

Place all ingredients in a blender, pulse until chunky. Refrigerate at least one hour. When ready to serve place salsa in a fine mesh sieve and drain excess juice.

Creamy Guacamole

6 avocados
Juice of 2 limes
1/2 jalapeno
1/2 onion
2 cloves garlic, mashed
2 tomatoes, finely chopped
2 tbsp olive oil
1/2 cup cilantro
sea salt to taste

In a large bowl combine avocado, lemon juice and garlic. Mix until creamy. Add remaining ingredients, mixing until just incorporated, save the cilantro. When you are ready to serve, fold in the cilantro and taste for salt and pepper.

Cabbage Slaw

4 cups red cabbage, shredded
4 large carrots, shredded
1/4 cup rice wine vinegar
3 tbsp olive oil
salt and pepper to taste

Combine all ingredients and mix thoroughly. Set aside 1 hour or more, until the cabbage begins to soften. Serve over tacos.