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Preheat your oven to 400°F. On a baking sheet, toss the halved tomatillos, serrano pepper, garlic cloves, and roughly chopped white onion with 1 teaspoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast for 15-20 minutes, or until the tomatillos are softened and slightly charred.

Transfer the roasted vegetables to a blender. Add the 1/2 peeled apple, 1/4 cup fresh cilantro leaves, and 1 tablespoon of lime juice. Blend until smooth or to your desired consistency. Taste and adjust seasoning if needed. Set the salsa aside.

Pat the pork shoulder chunks dry with paper towels. In a small bowl, combine 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Rub the spice mixture generously all over the pork chunks.

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork chunks in batches, browning them well on all sides. This will take about 3-4 minutes per side. Remove seared pork and set aside.

Return all seared pork to the Dutch oven. Pour in 1 1/2 cups of chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 2 to 2 1/2 hours, or until the pork is fork-tender and easily shreds.

Carefully remove the cooked pork from the pot and place it in a large bowl. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the Dutch oven with some of the cooking liquid to keep it moist and flavorful. Stir to combine.

Warm the corn tortillas using your preferred method: on a dry skillet over medium heat for 30 seconds per side, in the microwave wrapped in a damp paper towel, or wrapped in foil in a 300°F oven.

Assemble the tacos: Fill each warm tortilla with a generous portion of the shredded pork. Top with a spoonful of the serrano apple tomatillo salsa, a sprinkle of diced red onion, and fresh chopped cilantro. Serve immediately with lime wedges on the side for an extra squeeze of citrus.


Preheat your oven to 400°F. On a baking sheet, toss the halved tomatillos, serrano pepper, garlic cloves, and roughly chopped white onion with 1 teaspoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast for 15-20 minutes, or until the tomatillos are softened and slightly charred.

Transfer the roasted vegetables to a blender. Add the 1/2 peeled apple, 1/4 cup fresh cilantro leaves, and 1 tablespoon of lime juice. Blend until smooth or to your desired consistency. Taste and adjust seasoning if needed. Set the salsa aside.

Pat the pork shoulder chunks dry with paper towels. In a small bowl, combine 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Rub the spice mixture generously all over the pork chunks.

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork chunks in batches, browning them well on all sides. This will take about 3-4 minutes per side. Remove seared pork and set aside.

Return all seared pork to the Dutch oven. Pour in 1 1/2 cups of chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 2 to 2 1/2 hours, or until the pork is fork-tender and easily shreds.

Carefully remove the cooked pork from the pot and place it in a large bowl. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the Dutch oven with some of the cooking liquid to keep it moist and flavorful. Stir to combine.

Warm the corn tortillas using your preferred method: on a dry skillet over medium heat for 30 seconds per side, in the microwave wrapped in a damp paper towel, or wrapped in foil in a 300°F oven.

Assemble the tacos: Fill each warm tortilla with a generous portion of the shredded pork. Top with a spoonful of the serrano apple tomatillo salsa, a sprinkle of diced red onion, and fresh chopped cilantro. Serve immediately with lime wedges on the side for an extra squeeze of citrus.
