Since I am having a baby next week on Cinco de Mayo, we did our Mexican fiesta last night.
I typically always buy flour tortillas instead of corn tortillas but I decided to change it up this time and we used corn. They are so much more flavorful and went perfectly with the pork.
Smoked Gouda-Chorizo Jalapeno Poppers (from Sunny Anderson on the Food Network)
2 links Mexican chorizo, casings removed (I actually bought already cooked chorizo from Whole Foods and just chopped it up into small pieces and didn't even have to precook it).
1/2 pound smoked gouda, shredded
1/4 cup finely chopped red onion
1/2 cup cream cheese
3 tbsp sour cream
1 tbsp hot sauce
salt and pepper
12 jalapeno peppers, stemmed, seeded and halved
Preheat oven to 375. Brown chorizo in a skillet over medium-high heat. Drain and place into a mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, salt and pepper. Press into jalapeno halves and assemble on a parchment lined baking sheet or nonstick baking sheet. Bake until golden and bubbly, about 20 minutes.
1- 2 lb. boneless Boston Butt or Pork Shoulder
1/4 cup sugar
1/4 cup kosher salt
Mix together sugar and salt and rub all over pork. Refrigerate overnight or at least 4 hours. Place in crock pot or in roasting pan in the oven at 300 for about 5-6 hours or until internal temperature is 195. Take pork out and shred with two forks.
Warm tortillas and layer with pork and your favorite toppings.