YOUR SOLIN GENERATED RECIPE
Slow Cooked Smoky Pulled Pork Sheet Pan with Crispy Tortilla and Fresh Toppings
A modern twist on traditional pulled pork, featuring tender, slow-cooked pork infused with smoky spices, served alongside a crispy corn tortilla and fresh, vibrant toppings. This dish balances savory, smoky flavors with a refreshing crunch and a burst of citrus, making it a satisfying meal for any time of day.
INGREDIENTS
5 oz Pork Shoulder (Pulled Pork)
1 Corn Tortilla
1/4 cup Diced Tomato
1/4 medium Avocado
1/4 cup Shredded Lettuce
2 tbsp Cilantro
1 tbsp Lime Juice
1 tsp Smoked Paprika
1 tsp Chili Powder
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat the oven to 300°F.
In a bowl, combine smoked paprika, chili powder, garlic powder, salt, and pepper. Rub this spice mix all over the pork shoulder.
Place the seasoned pork shoulder on a lightly greased sheet pan. Cover with aluminum foil and slow roast in the oven for about 2 to 2.5 hours, or until the pork is tender and easily shreds with a fork.
Once cooked, remove the pork from the oven and let it rest for a few minutes before shredding it with two forks.
Increase the oven temperature to 400°F. Lightly brush the corn tortilla with a tiny amount of oil and place it on the sheet pan. Bake for about 4-6 minutes until the tortilla is crisp. If necessary, bake separately to keep its crunch.
In a small bowl, mix the diced tomato, shredded lettuce, cilantro, and lime juice to create a fresh topping.
Assemble your plate by layering the shredded pulled pork, crumbling the crispy tortilla over the top, and finishing with a generous spoon of the fresh topping. Optionally, add slices of avocado for creaminess.
Serve immediately and enjoy the blend of smoky, tender pork with the crisp tortilla and refreshing toppings.