Ingredients:
6 lb pork shoulder or butt, with a nice fat cap
Pork Marinade
4 oz Harissa
1 small preserved lemon blended (or the juice of 2 fresh lemons)
1/2 an Avocado sliced
2 Tablespoon Honey
3 tablespoons of salt
1 tablespoon of ground black pepper
Garnish Cilantro Leaves for garnish
Salsa (diced tomatoes, diced green peppers, diced red onions, some olive oil)
1 jalapeno pepper thinly sliced.
2 tablespoons of Harissa as a garnish.
3 corn tortillas warmed and lightly toasted in a cast iron pan
Combine the marinade ingredients in a bowl add honey to your taste. Rub the marinade in and on the pork overnight. Place the pork in an oven safe pan, cover with foil and place in a preheated oven at 250 – 275 Fahrenheit for 5 to 6 hours until tender and brown on top. When fork tender, pull the pork and mix with the pan juices and fat. Taste then season with salt and pepper if needed.
Assemble the tacos by placing the meat first in the tacos, then adding all the garnish (avocado, salsa and sliced jalapeno peppers). Excellent and healthy Mexican lunch. B’Saha, Bon Appetit !
