I invested in a meat thermometer over the holidays and this is one of the recipes I was excited to try! Pork butt (yes, that's a technical term) is cheap and super tasty once it reaches it's full "pullableness" at 190 degrees F.
The salad that goes alongside makes it easier to only indulge in two slices of 'dillas, rendering a not-horrendous meal. I used a green and a red cabbage only because it looked pretty and I was serving to a work friend. If you get only one kind it's totally fine.
1 5 lb pork butt
1 TBSP each: paprika, salt, pepper, cumin, coriander, oregano, thyme, garlic powder and onion powder
1/2 small green cabbage
1/2 small red cabbage
1 can black beans
1 C corn kernels (frozen, canned or fresh)
1 large red onion
1 C packed cilantro
1/2 C lime juice
3 roma tomatoes
1 jalapeno (leave the seeds in for taste)
2 TBSP olive oil
1 tsp cumin
1 tsp salt
1 package of flour tortillas
.5 lbs manchego cheese
.5 lbs shredded jack cheese
Preheat oven to 220 degrees.
Mix all the dried spices together and rub over the raw pork butt. Put butt in pan that will hold it and insert probe (I just wanted to say that ;-) of thermometer into center of butt... try to get it exactly in the middle for an accurate reading. Set the timer for 190 degrees (about 5 hours), cover your butts with foil and do nothing until the timer goes off!
Right after you get the butt in, make the slaw salad so all the flavors get to know one another. To do so, shred the cabbage and add the beans and corn to the shredded cabbage. Dice the avocado and add to the slaw as well. Food process the red onion, cilantro, jalapeno, tomatoes, cumin, salt, lime juice and olive oil until chunky. Pour over the slaw salad and set in fridge until pork is done.
Once the pork is done, shred with two fork, put on one half of a tortilla, cover with cheese, fold tortilla over and grill until golden. Serve with slaw salad. Enjoy!!