Looking for an easy make ahead taco tuesday meat option?

This tomatillo braised bone-in pork butt, can be prepped early, left in the oven, and creates not only a fall apart meat perfect for tacos, but a tomatillo sauce to boot; making your taco tuesday prep all the easier.

Ingredients:

5 lb bone-in pork butt

trader joe’s onion salt

cumin

paprika

white pepper

kosher salt

6 cups chicken stock

3 whole garlic cloves, peeled and smashed

2lbs tomatillos, peeled, washed, and quartered

1 jalapeño, seeded and de-stemmed.

1 bunch green onions, white parts separated from green parts

1 bunch cilantro

Tortillas, sliced scallions, sliced radishes, cilantro leaves, and sliced limes for tacos.

Directions:

Preheat oven to 325.

Season pork heavily on all sides with cumin, paprika, salt, pepper, and onion salt. Rub spices into the meat.

Place meat in large dutch oven with tomatillos, the white part of scallions, garlic, jalapeño and chicken stock.

Cover and place in oven.

Cook for 3 1/2 hours. Remove lid and cook for 30 more minutes.

Remove from oven. Remove roast from dutch oven, tent with tin foil, and let rest for 30 minutes.

Drain all but 1 cup of broth from dutch oven, leaving cooked tomatillos, onions and jalapeños. Add cilantro and green onions to pot. Using an immersion blender, combine all ingredients until they form a cohesive sauce.

Remove bone from meat and shred with forks.

Add meat to tortillas, top with sauce, sliced radishes, fresh cilantro, scallions, and a squeeze of lime.