Directions
- Lightly salt the pork. Coat it completely on all sides with the spice rub. You should still have some spice left over.
- In a separate bowl, mix together the citrus juices with what remains of the 2-3 tablespoons spice. Using a large bowl or a large plastic ziploc bag, place the pork in the marinade and coat completely. Refrigerate for several hours, preferably overnight.
- Place the pork and the marinade in your crock pot and cook on on low for 8 hours, until the pork is falling off the bone. While the pork is cooking, prepare the onions: bring the vinegar to boil in a medium saucepan. Add the onions and simmer, stirring occasionally, until they are tender.
- Remove the pork from the juices and use two forks to shred. If you like, use a fat separator to strain the grease out of the sauce. Then add as much of the juice back to the pork as you desire. Add additional Carlito's Rojito Yucatan Rub, salt and pepper to taste.
- Assemble the tacos, filling each with pork and pickled red onions. Top with garnishes of your choosing, and enjoy!
Recipe Note
Add other toppings as desired, such as queso fresco, sliced avocado or salsa.
Thanks Lynn! Glad you enjoyed the recipe. Great idea to use turkey!